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Chewy Toffee Bars Recipe

Chewy Toffee Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on May 16, 2013

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    Made these today. Although they were rather thick in an 8x8 pan, the bars were done at the 45 minute mark. Those who said the batter was still raw may want to have their ovens checked; the temperature could be way off and that's why it's not baking properly. Anyway, I took these to a get together and the bars were gone in minutes.

    I would probably use a 9x13 pan next time to get the chewy texture; in the smaller pan they were more cake-like. But the flavor is quite good.

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  • on May 15, 2013

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    Dissapointing. I followed the directions to the T. After baking for 40 minutes, the center was fluid still. I baked for another 17 minutes just to get a pick inserted to come out clean. When I cut them, I saw that they were rock hard on the outside and still mushy inside. After cooling fully, they were hard even in the brown sugary mushy part. Won't be making again or saving this recipe.

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  • on May 06, 2013

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    These bars are excellent! I did make several changes: I used a 9x13 pan, and I added chocolate chips. I could not find toffee pieces, so I used crushed up Werther's Hard Caramels. Very good:

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  • on May 02, 2013

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    I agree with other reviewers that these were totally raw after 45' baking time and 15' cooling time. The toothpick came out clean however. I believe the pan size is the critical factor and it should be much larger, at least 9 x 13. I too made these before others had reviewed the recipe. I wasted a lot of ingredients for something that was raw.

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  • on April 23, 2013

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    IT WAS RAW I got the recipe in food network magazine this month. After I noticed it was raw I checked for the recipe on line. It was the same. Why did it call for an 8x8 pan????? Everybody in the bad reviews followed the recipe as I did. What a waste of time and expense!! I was surprised it called for such a small pan. Whats the deal????? It doesn't deserve a star.

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  • on April 21, 2013

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    FANTASTIC! I used a glass 9 x 13 which I greased with Crisco and then lightly flowered - they came out of the pan with ease. I also used 1 cup Heath Toffee pieces and 3/4 cup Nestle Semi Sweet morsels. I baked mine at a preheated 350 oven for 45 minutes. OUTSTANDING.

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  • on April 20, 2013

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    Use a 9x13 pan, mine were to the top of the 8x8 pan, with air pockets! Flavor is great.

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  • on January 10, 2013

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    this is a keeper!! i baked them in a 9x13 glass pan for 45 min. i let them cool down about 30 min. before i cut them. OMG!! SO SO GOOOOD!!!! i will be taking these with me to share with my horseback riding friends, yummy. i almost forgot his show calls for 2 teaspoons of vanilla.

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  • on January 05, 2013

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    These tasty toffee bars have become so popular with everyone I have baked them for that I included them in our holiday cookie baskets. It was a new hit! I under bake them to keep them soft and tender not quite so cakey. I also add chocolate chips on the light side for the chocolate lovers in my family. I agree that the pan size needs to be bigger. I bake them in a half size hotel pan. There's enough for everyone.
    Thank you Jamie!!

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  • on November 29, 2012

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    This is the same recipe I have found on most sites, except this uses a smaller pan. I made these last time in a 9x13 pan and they were perfect!! Trust me, it's not too big. In fact, if i had a slightly larger pan I would use that.They come out chewy and buttery and delicious. I am giving this 4 stars because the recipe is delicious but the pan size is altogether wrong.

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