Fudge Toffee Chocolate Cookie Bars

Do you see that layer of fudge? Do you? Do you?

It’s glorious. And that’s coming from a self-proclaimed fudge-hater. But sandwiched between layers of buttery graham crackers, toffee bits and chocolate chip cookie dough…well, I take it back; I’ll eat fudge any day (and all day) like that.

It’s spring break vacation around here which means two things:
1) Chaos is about to erupt at epic proportions (thanks to the pent up energy of four little boys) which is why this blog post is blessedly short, and…
2) Since we still have two feet of snow on the ground, we are celebrating “spring break” by sledding, hot chocolate and these fudgy beauties.

Want to join us? Everyone should get to enjoy the pleasure of sledding and building snow forts on spring break! It builds character.

Fudge Toffee Chocolate Cookie Bars

One Year Ago: Coconut Tres Leches Hot Chocolate
Two Years Ago: Southwestern Chicken Barley Chili
Three Years Ago: Classic Italian Lasagna

Fudgy Toffee Chocolate Chip Cookie Bars

Yield: Makes 9X13-inch pan of bars

Fudgy Toffee Chocolate Chip Cookie Bars


  • 2 cup graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • Fudge Layer:
  • 1 (14 oz.) can sweetened condensed milk
  • 1 package (12 oz.) semi sweet chocolate chips
  • 1 tablespoon butter
  • 1/2 cup toffee bits
  • Cookie Layer:
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 tablespoons milk
  • 1 tablespoons vanilla extract
  • 1 1/4 cups packed light brown sugar
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 package (12 oz.) milk chocolate or semisweet chocolate chips
  • 1/2 cup toffee bits


  1. Preheat oven to 350 degrees F.
  2. Line a 9X13-inch baking pan with foil and lightly spray with cooking spray. In a small bowl, mix together the graham cracker crumbs and butter until evenly moistened. Press into the bottom of the prepared pan.
  3. For the fudge, in a microwaveable bowl, mix the sweetened condensed milk, chocolate chips and butter. Microwave for one minute at 50% power. Stir. Microwave for another minute and continue stirring and microwaving until the mixture is smooth and melted. Pour the fudge mixture over the crust, spreading evenly. Sprinkle with the toffee bits (1/2 cup).
  4. For the cookie layer, in large mixing bowl with an electric mixer (handheld or stand mixer), beat together the butter, milk, vanilla, and brown sugar. Add the egg and mix. Stir in the flour, salt and baking soda. Stir in the chocolate chips. Dollop this mixture by tabespoonfuls across the fudge layer and spread to form an even layer. Sprinkle with the toffee bits (1/2 cup).
  5. Bake for 30-35 minutes until edges are puffed and the top is golden brown. Don't overbake or the bars will be tough and dry. Pull them out when the top is golden but the cookie dough still looks a bit soft. Cool completely and cut into squares.

Recipe Source: adapted from Shugary Sweets

47 Responses to Fudgy Toffee Chocolate Chip Cookie Bars

  1. Angie Zeigler says:

    why does the ingredients call for all purpose flour but for the cookie part it calls for brown sugar? Which is it? There’s no mention of flour in the directions and no brown sugar listed for ingredients

    • Mel says:

      Hi Angie – in step 4 of the instructions it lists all the ingredients for the cookie layer (the brown sugar and flour). Both of those are listed in the ingredients.

  2. […] was enough of everything.)  I looked up desserts last night, and I opted to go with these Fudgy Toffee Chocolate Chip Cookie Bars from Mel’s Kitchen Cafe, because what’s not to love about THAT description?  And let […]

  3. Melanie says:

    I made these with the fudgy layer sandwiched between the chocolate chip bar recipe and it was a success for sure! http://fabulesslyfrugal.com/fudgy-chocolate-chip-cookie-bars-recipe/

  4. Melanie says:

    Mel, have you tried making these with your chocolate chip cookie layer recipe (from cheesecake stuffed chocolate chip cookie bars and thick and chewy chocolate chip bars) as the cookie layer?

  5. […] over to Mel’s for the recipe.  But don’t tell her I sent ya.  Soooo, […]

  6. Tammy says:

    I had a friend make and give some of your cookie bars to me and loved every bite. I even hid them from the family. (I know it’s not nice to share) When you call for graham cracker crumbs, how large or fine are they?

    • Mel says:

      Hi Tammy – glad you loved the bars your friend made for you! I crush the graham crackers until pretty finely crushed…like I would for a graham cracker pie crust. But it’s not an exact science, a little more coarsely crushed and they’ll still be ok.

  7. Marnie says:

    My kids LOVE these! I just had to forward the recipe to the kid that sits next to my son in school as apparently he got a taste of them too.

  8. Nancy E says:

    Why do you use foil?

  9. Caroline says:

    Made these last night, they were delicious!!!

  10. […] was my fault.  I didn’t blame the bars, or the recipe, or Mel’s Kitchen Cafe where I found the […]

  11. Theresa says:

    When I was growing up in Minnesota, we didn’t try to fool ourselves by calling it spring break. It was called mid-winter break.

  12. Gracie says:

    You had me at the word toffee. This looks amazing. I need to make these tonight.

  13. Cyndi says:

    Wish we had snow.. It’s warm here in Cali and my kiddos haven’t seen the snow yet, wanna switch for a week, hehe. Gonna see if can try to make these gluten free. Hope I can cause they look amazing!! Thank you for sharing…

  14. [email protected] says:

    looking at these makes my teeth hurt, so of course I must make them!

  15. Susan says:

    Tried these over the weekend! They definitely have that rich, indulgent flavor about them. I won’t make them super regular (like I do your choc-chip cookie bars), but will again when I want to knock it out of the park. I was worried I had overcooked them at 30 mins since they looked past golden brown for me, but they turned out great.

    And as with most brownies, they are most flavorful chilled in the fridge!

  16. Mel says:

    Hi Kim – the baking time is correct, or at least the time that works for me and my oven. Each oven can vary a bit in actual temperature so you might need to adjust baking time a bit.

  17. Mickie says:

    We made, we ate, we conquered… more like it conquered. These bars are so delicious! Really rich and sweet but SO delightfully worth it with a big glass of Milk OR even better, some Ice Cream- Yum. I made this for a group of 20 and it was all gobbled up. Thanks for the recipe Mel! Definitely a favorite!

  18. Sounds like an awesome spring break to me! Especially with these devilishly delicious bars! I wouldn’t even share; I’d eat them all myself.

  19. Kim says:

    Hey Mel,
    We just gave these dangerous desserts a try and found baking them at the time noted that the cookie in the middle pof the pan looked under cooked and my graham cracker crust is so crumbly, the bars still are delicious, I was just wondering if there was any edits to the baking portion.

  20. Mari says:

    Hi Mel, — LOVE the website. I don’t see where to add the salt? I put it with the flour and baking soda since that is where it was listed in the ingredient section. Thought you might want to edit the directions 🙂

  21. […] also found  ”Fudgy Toffee Chocolate Chip Cookie Bars” on Mel’s Kitchen Cafe.  I love cookie bars…and these are so good, a graham cracker crust layer, a fudgy layer and […]

  22. Lana says:

    Thanks for the recipe! I made these a couple of days ago and they are yummy! I might add pecans or coconut next time! I love your recipes!!!

  23. grace says:

    these sound really decadent and rich, which is precisely what i look for in a bar cookie. love that fudge layer!

  24. Jennifer G. says:

    I made these last night. Wow are they rich! I cut them in one inch bites as they are also quite tall. I had enough for my daughter to bring to school, me to bring to the office and enough to leave at home.

  25. It’s bedtime, but who needs to go to bed when they can stay up, makes these, and then eat them hot, straight out of the pan?! Ok good, it’s a deal. Thanks!

  26. Oh my gosh! Those look killer. Yum!

  27. These look fantastic! I just pinned the recipe! By the way-I made your “Perfect Brown Rice” last night, and it really is PERFECT! Thanks so much for sharing the secret 🙂


  28. Jana says:

    Oh.My.Flippin’.Heck!! Those look absolutely delicious! I’m going to make them this weekend to take on our day trip with a bunch of girls! Thanks!!

  29. Kara says:

    Oh sheesh! Fudge, toffee, and chocolate chip cookie dough? It’s only a matter of time before these end up on my hips. 🙂

  30. Staci says:

    This looks absolutely sinful! I can’t wait to make them! I’d also like to be in a swim suit at some point this summer so I am trying to decide if I can only eat one and not the entire pan. Ack! Which makes me wonder how you don’t weigh 500 pounds? 🙂

  31. heather says:

    I think I just need to make a board on pinterest called “mel’s stuff”.=)

  32. Mickie says:

    Toffee bits… I buy the Heath kind- is it Bits’o’Brickle OR the Milk Chocolate Toffee Bits that you used? Either way i’m making these beauties ASAP.

  33. Kathy says:

    These look delicious! I need to make these immediately!

  34. Karly says:

    That fudge layer looks so perfect! Yum!

  35. Teresa R. says:

    These look yummy. All I’m thinking about right now is chocolate! And toffee!

  36. Ann Baker says:

    These look wickedly wicked. I do hope spring is just around the corner for you, although it sounds like you’re making the best of things. And yes, living in this climate definitely builds character!

  37. Janelle says:

    A) Those look absolutely di.vine. And B) I loved that I could read it all in my feed reader. Thank you!

  38. Yes, I see that layer of fudge and I want it!!!

  39. Renee says:

    Those look sinful! I will definitely have to try those. Thanks Mel!

  40. Anything fudge+toffee has my name allll over it! Yum!

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