I don’t know about you, but snowy days give me a major urge to bake, particularly cookies.  They also make me crave soup but since soup doesn’t really agree with my pregnancy-induced heartburn these days, I’ll have to just stick with cookies.  Darn, so sad.  I made these chocolate toffee shortbread bars on our most recent snowy day and the house smelled amazing while they baked.  The base is a caramel-y shortbread with chocolate chunks mixed in.  This is topped with a thin layer of melted chocolate and lots of yummy toffee bits.  Simple yet irresistible.

I’ve said it before, but I’m really starting to see the merit in bar cookies.  You get all the enjoyment of a cookie, but without having to do any scooping, shaping or dropping.  Another plus is that these contain only ingredients that I consider fridge and pantry staples (toffee bits are a staple, right?)  So, even if you aren’t one of those who runs out and buys bread, milk and eggs at the first mention of a snowstorm, you may still have what you need to make these cookies.  These were a breeze for me to whip up in time for a movie night with a girlfriend.  We thoroughly enjoyed these while we watched our chick flick.  I can’t think of many better ways to spend a snowed in evening after the kiddos are asleep :)


For the shortbread base:
1½ cups all-purpose flour
½ tsp. salt
¼ tsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp. vanilla extract
3 oz. bittersweet or semisweet chocolate, finely chopped

For the topping:
6 oz. bittersweet or semisweet chocolate, finely chopped
1½ cups toffee bits


  • 01

    Preheat the oven to 375˚ F.  Line a 9 x 13″ baking dish with foil and spray lightly with cooking spray.  To make the shortbread, combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the chopped chocolate until evenly distributed.

  • 02

    Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan.  Bake for 18-20 minutes, or until the shortbread is bubbling.  Remove the pan from the oven and transfer to a wire rack.

  • 03

    Sprinkle the 6 ounces of chopped chocolate evenly over the top of the cookie base.  Cover the pan with foil and let sit for 5 minutes.  Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer.  Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere.  Let the bars cool to room temperature.  Once the pan has cooled, you may speed chilling by transferring to the refrigerator or freezer.  When the topping is set, remove from the pan, transfer to a cutting board and slice into bars.


  • Amazing. Combining our love of shortbread and toffee…there’s no way we can resist!

  • I agree- snow day =baking day! Cookie bars are definitely a great alternative to cookies when you don’t feel like or have the time for individual scooping and several batches.

  • Mmm, these sound wonderful! I love toffee!

  • Toffee bits are TOTALLY a staple. Right up there with milk and eggs, I say.

  • Yum, yum, yum. I love a recipe for Toffee cookies and I will have to try this soon. Toffee bits are so delicious!

  • these look absolutely delicious!

  • I’m glad you liked these bar cookies, Annie…and yes, toffee bits are definitely a pantry staple at my house!

  • These look wonderful – very indulgent, but what else are you going to do when you’re stuck inside on a snowy day? Baking is my favorite way to pass idle time like that. Thanks for sharing!

  • Mmm toffee in any form makes me swoon!! And paired with shortbread?? Pure bliss! :)

  • These demand that I nom them. Demand it!

  • Toffee bits are a staple in my house yet but they soon will be. These look and sound absolutely delicious!

  • I will just content myself by looking at the pictures. Too much sugar for me :-(

  • I love shortbread and I love love toffee – this is a perfect combination!

  • YUM! these look perfect! thanks for sharing :)

  • oh wow i must make these this week!

  • I’m drooling over here.

  • Oh my heck! These look and sound absolutely wonderful! I bake when it’s yucky outside too and it’s usually sweets. I like how they smell (okay, and taste!) I’m going to be making these delicious bars very soon!!!

  • These. Look. Amazing!

  • I want to make these! I don’t have to be pregnant to crave them right??

  • These toffee bars sound sooo delicious!! They remind me of the some toffee we make for Christmas:)

  • Haha! I actually have 2 bags of toffee bits in my pantry that I need to use up! Looks like I will be making these!

  • These look so yummy! I recently got a recipe for toffee bars that I am excited to try!

  • I would have no problem eating these. Seriously!!
    I am with you on the bar cookie thing too. Toffee bits I do believe are a staple.

  • Andrea

    Oh my! These look yummy. I love both Godfrey and shortbread. I may make these tomorrow. Thanks!

  • I’ve been dieting pretty severely lately and I’ve just come to realize that I am craving chocolate, big time. These would so hit the spot! I’ll save the recipe for a better time to make it, they look and sound wonderful! Thanks!

  • Sarah H

    I’ve been doing amazing at eating a healthier diet for my pregnancy for 4 days…good thing I don’t have any toffee bits at my house or that would be BLOWN! ;)

  • Sarah H

    P.S…that wasn’t a slam about your diet, I’ve just already had my ‘treat’ for the day, mini double chocolate muffins. And a whole pan of those wonderful looking bars would be *just too much* for my willpower.

  • Paula B.

    I’m snowed in and have run out of eggs so I will definitely be making these!

  • Paula B.

    Made the bars, they are great, more like candy, and you just can’t stop at one! My crust was bubbling very early on – finally pulled out of the oven at fourteen minutes. For my topping I had some chopped pecans that I mixed with milk chocolate and peanut butter chips, delish! I cut them small as they are so rich and you get a lot, thanks Annie!

  • Shauna

    So we are putting together a basket at work for a sick co-worker and I decided to make these one morning. I brought in half a batch (she lives alone so I didn’t want to overwhelm her with an entire batch when there were tons of other goodies in the basket!) for the co-worker and the other half for everyone else to eat. Well, the half intended for the co-workers were gone within 20 minutes so I had to break open the ones for the basket and remake her a batch the next day! I swear, your site is one of the very few sites I can just make a recipe without trying (I RARELY do that!) and know it will get rave reviews. People are still talking about the stuff I made in their Christmas baskets, a lot of which is from your site. Thanks for posting the very best recipes that I can trust. Basically this is a really long winded way of saying these were addictive and amazing!!

  • These are so yummy! Made them for my Super Bowl party tonight and am so excited some were leftover so I can eat one with my coffee in the morning! Delicious!

  • I want to make those RIGHT NOW! Unfortunately toffee bits aren’t a staple here so I have to wait until after next weeks shopping. Sigh.

  • Bridget

    These turned out great and were easy to make. It is nice to have cookie/bar that I can share with my sister who is allergic to egss.

  • Amibeth

    Toffee bits are a staple at my house, too. :) I have an oatmeal chocolate chip toffee recipe that is my go-to cookie recipe so I always have them. I think I can finally bake another type of cookie (or cookie bar) now that I found your blog, and not have people complain that I’m not making the usual. :)

  • Just ran across this recipe again while looking for a bar cookie to make for a party this weekend and thought I’d update that I made these a couple of months back and brought them into work. I was on a strict diet and couldn’t eat them but I was on a major baking bender (lol) and they were a HUGE hit. Someone literally came up and said “I love you” while eating one. :) So I decided to make them again now that I can enjoy one. Can’t wait! The recipe was so simple for such an amazing result!

  • Lindsay

    I baked these a few days go, HUGE HIT!! love the recipe and I’m definitely making them again ASAP. I have 3 bags of toffee bits that need to be used! one question though—I followed all of the directions and there was NO way my dough was fitting in a 9×13 baking pan. I ended up using a 9×9 pan instead. It turned out excellent, but I was wondering if that was the correct size, or did you made the shortbread super thin?

    ps love love love your blog!!

  • Anonymous

    The 9 x 13 size is correct. These are thin bars.

  • Toffee Bits are most DEFINITELY a pantry staple. I am never without at least half a bag.

  • I impulsively bought a bag of toffee bits at 0100 after I got off work last night—my weak moment—with no idea what I wanted to do with them. They just looked good, and I was hungry. Now I know what to do with them! Looks like something great to keep in the cookie jar.

  • Made these tonight. Didn’t have chocolate so I used butterscotch chips. Divine!

  • Timianne

    I forsee these being in the breakroom tomorrow at work! Any chance Amibeth of getting your oatmeal chocolate chip toffee recipe? :)

  • Colleen

    Very delicious and super rich. Quick and easy to make too.