Fudge sandwiched between layers of graham cracker, toffee and cookie dough makes these fudgy toffee chocolate chip cookie bars irresistible.

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

It’s glorious. And that’s coming from a self-proclaimed fudge-hater.

A fudge filled chocolate chip cookie bar laying on top of a mason jar of milk.

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.

A plate of fudge filled chocolate chip cookie bars cut into squares.

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Fudgy Toffee Chocolate Chip Cookie Bars

4.70 stars (10 ratings)



  • 2 cups (200 g) graham cracker crumbs
  • ½ cup (113 g) salted butter, melted

Fudge Layer:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) package (340 g) semi sweet chocolate chips
  • 1 tablespoon butter
  • ½ cup toffee bits

Cookie Layer:

  • ¾ cup (170 g) salted butter, softened
  • 2 tablespoons milk
  • 1 tablespoons vanilla extract
  • 1 ¼ cups (265 g) packed light brown sugar
  • 1 large egg
  • 1 ¾ cup (249 g) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 (12-ounce) package (340 g) milk chocolate or semisweet chocolate chips
  • ½ cup toffee bits


  • Preheat oven to 350 degrees F.
  • 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.
  • 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).
  • 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).
  • 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.
Serving: 1 Bar, Calories: 426kcal, Carbohydrates: 51g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 53mg, Sodium: 274mg, Fiber: 2g, Sugar: 37g

Recipe Source: adapted from Shugary Sweets