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.
Candy Topped Toffee Squares – Three Luscious Layers!
These Candy Topped Toffee Squares get better with every layer.
First is the buttery shortbread crust which gained its toffee moniker from the nice dose of dark brown sugar. A smooth, rich chocolate ganache graces the middle followed by whatever chopped candy or toasted nut you desire.
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.
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.
Then you’ll just need to set aside an afternoon to bake. 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.
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!
UPDATE: The giveaway is over and the entry form has been removed from this post.
In addition to my candy topped toffee squares, here are the other treats baking up in the oven today:
- Maple Peanut Butter Sandwich Cookies by The Girl In The Little Red Kitchen
- 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 making 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 (I used Kerrygold)
- 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 (Kerrygold)
- 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
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Serving Size:1 bar
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 47mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g