Chocolate Toffee Shortbread Bars
Sneak Preview: These chocolate toffee shortbread bars start with a simple buttery crust topped with melted chocolate and chopped nuts. You can bake them straight out of your pantry in about 30 minutes.
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When I want something sweet without turning it into a whole production, these shortbread bars are what I make. They hit that buttery-chocolate craving, but each square comes in at under 100 calories, which makes them easy to enjoy without overthinking dessert.
They’re especially handy for small households, last-minute company, or those nights when you want a treat—but not a sink full of dishes
How To Make Chocolate Toffee Shortbread Bars
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Variations
Nutty Twist: Swap pecans for toasted almonds, walnuts, or hazelnuts.
Double Chocolate: Use a mix of white and dark chocolate chips.
Peanut Butter Bliss: Drizzle melted peanut butter over the chocolate layer.
Chocolate Toffee Shortbread Bars
Ingredients
- 1 cup (120 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ teaspoon salt
- ¼ cup (56 g) melted butter
- ½ cup (90 g) semi-sweet chocolate chips or flavor of your choice
- ⅛ cup (18 g) chopped nuts optional
Instructions
- Prepare the Pan: Line an 8-inch square pan with parchment paper or foil, leaving overhang for easy removal. Preheat the oven to 350°F (175°C).
- Mix the Dough: Stir 1 cup (120 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, and 1/4 teaspoon salt together in a small bowl. Pour in 1/4 cup (56 g) melted butter and stir. Use your fingers to mix butter with dry ingredients thoroughly.
- Bake the Crust: Press the mixture evenly into the prepared pan. Bake for 20 minutes, until the edges are lightly golden.
- Add the Chocolate: Immediately sprinkle 1/2 cup (90 g) semi-sweet chocolate chips or flavor of your choice evenly over the surface of the shortbread cookie base. Allow to sit until all chips are completely melted and soft.
- Finish and Chill: Sprinkle with 1/8 cup (18 g) chopped nuts, if using. Refrigerate until the chocolate is set. Lift out using the sling and slice into 16 squares.
Notes
- Make ahead: Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Freezer: Wrap them individually and freeze for up to 2 months. Let them thaw at room temp before serving.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
If you happen to have leftovers you don’t want to throw away, try making these Leftover Chocolate Chip Cookie Truffles using these cookies instead of chocolate chip cookies. They freeze well.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
i make tofee plz guide me
Oh wow! This look wonderful!!!
Mary xo
Delightful Bitefuls
I just made these and they are delicious! I’m quite a novice baker so I’m a little confused as to how these should be stored – in the refrigerator or in an air-tight container? It is currently winter where I’m from (New Zealand), so could these be kept outside? Thanks! 🙂
beautiful,very decadent and dangerous!!!
🙂
These look irresistible!
These look great and the fact that they are a lower calorie dessert makes them even more appealing before bathing suit season! Thanks for sharing the recipe!
Ellie and I actually made these…. and they are YUMMY and EASY! I wished I had some crumbled Heath bar to put on top. We put marshmallows on 1/3, chocolate chips on 1/3, and M&Ms on 1/3. M&Ms were the best but dont spread well – haha.
Thanks for the recipe and I LOVE your pics of course!
Oh, what a great tip. I will remember that 1/4. Those do look yummy!
Mmm! Nothing like simple AND delicious!
Love easy…love easy especially when teen boys drop by to visit with son and enjoy a treat like this one. Thanks for the recipe!
Those look REALLY GOOD! Thanks for sharing such an easy version.
That looks very easy and delicious. I would love to try this and share with friends. Thanks for sharing.
Um…. you use gloves. (good thing I don’t take prep photos of my desserts)! 🙂 I love, love, love toffee bars – they are so classic. I love your “twists” and variations – especially the pecans. So many toffee recipes call for walnuts (not a big fan) so I usually sub almonds. The peanut butter/chocolate combo sounds like a winner as well. Photography is fabulous!
M, I use gloves a lot–feels natural because I wear them all day long at work too.