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Chocolate Toffee Bars Recipe
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Chocolate Toffee Bars

For all of those sweet lovers out there, this one’s for you! A crunchy base, a gooey toffee middle and a touch of soft chocolate to round it all out. I bet you can’t eat just one! This is one of our recipes that uses a canola oil cookie base.

Prep Time

Servings

25 bars

Sweet Shortbread Base

3/4 cup icing sugar (175 mL)

1 cup all purpose flour (250 mL)

3/4 cup ground almonds (175 mL)

1/2 tsp baking powder (2 mL)

1/4 tsp salt (1 mL)

2/3 cup canola oil (150 mL)

Toffee Chocolate Topping

10 oz sweetened condensed milk (300 mL)

1/2 cup soft canola margarine (125 mL)

1/2 cup brown sugar (125 mL)

3/4 cup dark chocolate chips (175 mL)

2 Tbsp chocolate hazelnut spread (30 mL)

 

Sweet Shortbread Base

  1. Mix dry ingredients together in large mixing bowl. Stir well. Add canola oil all at once. Using fingers, mix ingredients until dough is the consistency of peas. Pat into a greased 8×8-inch (20×20 cm) pan. Bake at 350°F (180°C) for 15 – 20 minutes or until lightly browned. Cool completely.

Toffee Chocolate Topping

  1. In a medium saucepan, combine condensed milk, canola margarine and brown sugar. Over medium heat bring to a boil stirring constantly. Reduce heat to low, continue to stir and simmer for 5 minutes. Pour mixture onto cooled based and refrigerate 3-4 hours.
  2. Melt chocolate and chocolate hazelnut spread in a double boiler or in the microwave, checking every 30 seconds. Be sure not to burn. When melted evenly, spread over caramel and cool in fridge. Cut into 25 bars.

Ingredients

Sweet Shortbread Base

3/4 cup icing sugar (175 mL)

1 cup all purpose flour (250 mL)

3/4 cup ground almonds (175 mL)

1/2 tsp baking powder (2 mL)

1/4 tsp salt (1 mL)

2/3 cup canola oil (150 mL)

Toffee Chocolate Topping

10 oz sweetened condensed milk (300 mL)

1/2 cup soft canola margarine (125 mL)

1/2 cup brown sugar (125 mL)

3/4 cup dark chocolate chips (175 mL)

2 Tbsp chocolate hazelnut spread (30 mL)

 

Did you know?

Did you know?

Directions

Sweet Shortbread Base

  1. Mix dry ingredients together in large mixing bowl. Stir well. Add canola oil all at once. Using fingers, mix ingredients until dough is the consistency of peas. Pat into a greased 8×8-inch (20×20 cm) pan. Bake at 350°F (180°C) for 15 – 20 minutes or until lightly browned. Cool completely.

Toffee Chocolate Topping

  1. In a medium saucepan, combine condensed milk, canola margarine and brown sugar. Over medium heat bring to a boil stirring constantly. Reduce heat to low, continue to stir and simmer for 5 minutes. Pour mixture onto cooled based and refrigerate 3-4 hours.
  2. Melt chocolate and chocolate hazelnut spread in a double boiler or in the microwave, checking every 30 seconds. Be sure not to burn. When melted evenly, spread over caramel and cool in fridge. Cut into 25 bars.

Nutritional Analysis

Calories

243

Total Fat

15.7 g

Saturated Fat

2.3 g

Cholesterol

4 mg

Sodium

79 mg

Carbohydrates

25.6 g

Fiber

0.9 g

Sugar

20.6 g

Protein

3.4 g

Potassium

91 mg

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