Sweet and salty cookie bars like these Salted Chocolate Walnut Toffee Bars are the best of both worlds. They're sure to delight the cookie bar fans in your circle of family and friends.
Salted Chocolate Walnut Toffee Bars
Variations of this type of cookie bars have been rotating through holiday kitchens for ages. I enjoy seeing the way each baker expresses themselves in his or her own version. For me, I highly recommend taking the toffee crunch up a level including it in the crust as well as the topping. They're as delightful a weekend baking project as bodacious butterfingers bars , chocolate drizzled loaded turtle cookie bars and buttery butterscotch brownies.
Helpful Toffee Bar Making Tips
- For the chocolate topping, I recommend that you use mini chocolate chips as they melt much more quickly and evenly.
- Taking the time to toast the walnuts lends a flavor to the nuts that's well worth the small amount of effort that it takes. The flavor is much more intensified.
- The sweet and salty fans love the addition of coarse sea salt on top, making these cookie bars a year-round favorite. That said, if you prefer leaving it off, it can be omitted with no other adjustments needed.
- You may use pecans in place of walnuts, if desired.
- You may also enjoy these chocolate chip walnut cookies for Cookies and Cups.
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Helpful Kitchen Items:
Salted Chocolate Walnut Toffee Bars
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 cup all-purpose flour
- ½ teaspoon salt
- 1 11.5 oz semi sweet chocolate chips
- 1 cup walnuts toasted
- 1 cup chocolate covered toffee bits OR bits-o-brickle divided
- 1 teaspoon sea salt
- Preheat oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes until golden. Set aside to cool.
- Spray a 13 x 9 inch baking pan with cooking spray.
- Using an electric mixer, cream together butter, brown sugar, egg and vanilla.
- In a separate bowl, use a whisk to sift together flour and salt. Add to the creamed butter mixture beating on medium just until fully combined. Mix in ½ toffee bits by hand.
- Spread into the prepared baking pan. Bake for 25 minutes until golden.
- Remove from the oven and immediately sprinkle the mini chocolate chips on top. Allow to sit on the counter for 5 minutes until melted, then spread evenly.
- Immediately sprinkle with toasted walnuts, remaining chocolate covered toffee bits and sea salt.
- Cool completely then cut into squares. Store in an airtight container at room temperature.
You say divide the chocolate toffee bits but only tell what to do with some of them
Half go into the crust and half are sprinkled on top.
Hi Suzi, you aren't missing it. Ziplist is not going to be available after December 10th on any website. They are suppose to let all of their users know. I just found out last week. I'll be looking for an alternative to help my readers so stay tuned.
These look delicious! Question..you used to have a "save recipe" icon for ziplist....I can't find it anymore..is it gone or am I missing it?
Love your blog. This recipe looks delicious. Not sure what chocolate covered toffee bits are, and you please name a brand? Would like to try recipe.
Linda M said,
Recipe looks delicious. I would like to try this one, but not sure what chocolate toffee bits are. Can you please suggest brand name? Love your blog.
Thanks, Linda M.
Yummy! These sound so good. I'd love it if you shared these at What'd You Do This Weekend tomorrow.
Hi Linda, thanks so much for visiting. Oh sure, English toffee bits. Some are chocolate covered some are plain toffee bits. I used the chocolate covered for these cookie bars. They're available with the chocolate chips on the baking aisle.