Candy Topped Toffee Squares
Candy Topped Toffee Squares make for a terrific holiday cookie. This easy toffee recipe decks them out in red and green M & M’s, so they are festive and irresistible.
These Toffee Bars are so much easier than making English toffee and are perfect for a tasty Christmas treat.
Why You’ll Love this Toffee Bars Recipe
- There are 3 luscious layers: a buttery dark brown sugar crust, a smooth rich, chocolate ganache, and a holiday topping of your choice (I like festive M&Ms, chopped Heath bars, or toasted pecans).
- They are super easy to make!
- Changing the colors of the M&Ms makes them perfect for any occasion!
- Or you can go half and half with the toppings as I did. I went with Heath bars to give a double dose of toffee flavor on half of the bars. Being the considerate wife that I am, I sprinkled holiday-colored M & M’s over the other half. As hard as it is to believe, Bill does not like toffee. Crazy man.
Frequently Asked Questions
What is Toffee?
Toffee or Toffy is a candy made by cooking sugar, water (or cream), and often butter to the molten hot temperature of 260-310°. The temperature will vary depending on if a chewy or crisp toffee is desired. It’s often topped with nuts, chocolate, or both.
Why is Toffee so hard to make?
The process of candy-making can be daunting. Using an accurate candy thermometer and a good recipe is key since there are a number of ways that toffee can fail. But once you’ve been successful, making toffee will be worth the effort!
The procedure cannot be rushed. With patience, mastering English toffee can be achieved! Making toffee bars is an easy way to get similar flavors without the pressure!
Tips for Holiday Baking
- I know it seems early to be sharing holiday cookie recipes, but if you’re anything like me, the season will creep up on you, and then panic will set in. So go ahead and start collecting recipes early. These bars and all the tasty recipes from my blogger friends are delicious options. My family goes nuts for anything chocolate, so these toffee squares were a hit!
- Then you’ll just need to set aside an afternoon to bake.
- Make sure your pantry is stocked with the basics, flour, sugar, brown sugar, vanilla, baking soda, baking powder, and a variety of chocolate.
- I love to share tins of various cookies and candies with my neighbors at Christmas. Even though I make some old favorites over and over, I’m always on the hunt for new inspiration.
- PRO-Tip: Did you know you can make dark brown sugar out of regular brown sugar by adding a tablespoon of molasses to the latter? It’s an easy trick when you don’t have dark brown sugar on hand.
You May Also Like:
Welcome to day 3 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you into the holiday spirits. If you are feeling a mid-week slump, then there is no better way to beat it than a big dose of cookie love! Please make sure to check out and enter our fantastic giveaway and check out our #CookieWeek Pinterest board full of all the cookie recipes you’ll see here this week!
- S’mores Cookies by Cravings of a Lunatic
- Banana Walnut Biscotti by Chocolate Moosey
- Brown Butter Pecan Toffee Cookies by The Cooking Actress
- Candy Topped Toffee Squares by That Skinny Chick Can Bake
- Maple Walnut Shortbread Cookies by Hungry Couple
- Peanut Butter Chocolate Chip Cookies by Dinners, Dishes and Desserts
- Savory Cheddar Coins by Crumb
- White Chocolate Cranberry Ginger Cookies by Jen’s Favorite Cookies
PRO-Tip: To make cutting bars easier, chill thoroughly, then use a sharp knife to score, then cut into squares. These are trickier than some to cut because of the chunks of candy.
- 1 cup (2 sticks) butter, at room temperature
- 1 cup dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- A dash of salt
- 2 cups flour
- 12 ounces semi-chocolate, chopped
- 1/4 cup butter
- 1/2 cup heavy cream
- 1 cup M & M's or chopped Heath bars
- Preheat the oven to 350°. Line a 9-by-13-inch baking pan with non-stick foil (or regular foil sprayed with non-stick cooking spray). Set aside.
- In a large bowl, mix together the butter and sugar. Add the egg yolk, vanilla, and salt and mix till combined. Add flour and mix till combined, then pat the stiff dough onto the bottom of the prepared pan.
- Bake till golden, about 20 minutes. Do not overbake. Let cool to room temperature on wire rack.
- Combine chopped chocolate, butter and heavy cream in microwave safe bowl. Microwave for 30 seconds, then stop, stir and repeat till chocolate is melted and mixture is smooth. Pour over cooled crust and spread to cover crust using offset spatula. Sprinkle top with candies.
- Chill in refrigerator till chocolate sets. Cut and serve.
Yield: 24 bars
Total time: 1 1/2 hours
Vary your toppings depending on the season or holiday!
Serving Size:1 bar
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 47mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g