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4.5 from 4 votes

Toffee Chocolate Chip Shortbread

My favorite bar cookie - toffee chocolate chip shortbread. Easy yet decadent, and perfect for gifting!


  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (2 sticks; 227 grams) butter at room temperature
  • 1/2 cup (107 grams) packed brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (255 grams) chocolate chips divided
  • 1 1/2 cup (234 grams) toffee bits (I use Heath Bits o Brickle)


  • Preheat the oven to 375 degrees F (190 C). Line a 9”x13” baking pan with aluminum foil, leaving an overhang on at least two sides that will allow you to lift the bars out after they bake. Lightly grease the foil with non-stick cooking spray. 
  • Combine the flour, salt, and cinnamon in a medium bowl. Whisk together and set aside.
  • Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Beat on medium-high speed until fluffy, about 3 minutes. Add the vanilla and mix briefly. With the mixer running on low speed, add the flour mixture. Mix until flour is just barely incorporated. Add 1/2 cup chocolate chips. Stir by hand using a wooden spoon or rubber spatula to evenly distribute chips.
  • Scrape the dough into the prepared pan and, using a spatula or your hands, press the dough down and into each corner. Bake for 18-20 minutes, until the shortbread is golden and bubbly.
  • After removing the pan from the oven, immediately sprinkle the remaining 1 cup of chocolate chips over the crust. Cover the pan with foil and let sit for 5 minutes to allow the chocolate to melt. Using a small spatula or spoon, spread the softened chocolate evenly over the crust. Quickly sprinkle the toffee bits over the layer of melted chocolate.
  • Let the bars cool to room temperature. (Or, if you’re in a rush, help them along with a few minutes in the fridge or freezer.) Use the foil to lift shortbread out of the pan, then cut into bars and serve. Bars will keep for 4-5 days in an airtight container at room temperature.


  1. Nutrition info is an estimate based on cutting the pan into 24 squares.
  2. This recipe was adapted from Baking: From My Home to Yours by Dorie Greenspan - a fantastic book - via Mel’s Kitchen Cafe - a fantastic blog!

Nutrition Estimate

Serving: 1bar, Calories: 157kcal, Carbohydrates: 18g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 108mg, Potassium: 14mg, Fiber: 1g, Sugar: 12g, Vitamin A: 232IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!