Chocolate Chip Cookie Bars with a graham cracker crust and a layer of toffee fudge! You’ll love the chewy chocolate chip cookie texture paired with the layers of crust and fudge for an ultimate dessert recipe.
If you love layered desserts, be sure to give this amazing Chocolate Chip Lasagna a try. Incredible. Or these Raspberry Crumble Bars!
Thick and Fudgy Bars
Chocolate Chip Toffee Fudge Cookie Bars, folks. Quite a name for a cookie bar. But I couldn’t leave any of it out!
In some chocolate chip cookie bars, the extra add-ins are just that. Extra. An addition to the main affair of chocolate chips and chewy cookie.
In these cookie bars with a graham cracker crust, the toffee fudge is anything but an afterthought!
A homemade fudge made from heath toffee bits is the centerpiece of these chocolate chip cookie bars. That toffee fudge is what puts these cookie bars firmly in the category of sheer decadence.
Ingredient Notes
There are three components to this recipe:
- Chocolate chip cookie dough
- Toffee fudge
- Graham cracker crust
A few ingredient notes
- Crisco – Butter flavored Crisco gives these cookies a delicious texture.
- Brown sugar– light brown sugar for a chewy texture
- Vanilla– use my homemade vanilla extract
- Cinnamon – totally optional, but you’ll love that hint of flavor in these cookies!
- Chocolate Chips- You will need some for the fudge layer and some for the cookie layer!
For the graham cracker crust, you need:
- Graham cracker crumbs – Store bought or you can make your own by pulverizing some graham crackers to a crumb in the food processor.
- Butter – Melted and slightly cooled
For the Toffee Fudge you need:
- Sweetened condensed milk – NOT evaporated milk!
- Butter
- Heath toffee bits– if you can’t find the bits, just buy the candy bars and smash them until you get pieces!
Easy Instructions
Crust. Combine the graham cracker crumbs with melted butter and press in the prepared baking dish.
Toffee Fudge. Combine the sweetened condensed milk with butter in a saucepan and add chocolate chips. Heat until melted and pour over crust layer.
Sprinkle with toffee bits.
Cookie Dough. Make the chocolate chip cookie dough and spoon it gently over the fudge layer. Sprinkle this layer with the remainder of the toffee bits.
Bake. Bake in a 350 F oven for 30 – 35 minutes. Remove the pan from the oven and let it cool completely before slicing into bars. Enjoy!
Tips and Tricks
- Be careful not to over bake. Like lots of my favorite chewy cookies, these will still look a little doughy and under baked when you take them out of the oven. Remember, they keep baking and solidifying as they cool!
- Don’t cut too soon. I know they look and smell so good when their warm from the oven that it will be tempting to slice these bars right away. If you let them cool, they’ll be so much easier and less messy to slice. They also get a perfect fudgy texture!
- Storing cookie bars: These keep well for about a week covered at room temperature. Chocolate chip cookie bars freeze wonderfully, too!
- Sundaes! Serve these bars warm and gooey with homemade vanilla ice cream in a sundae bowl.
Recipe FAQs
Yes you can. However, butter flavored Crisco is the best way I’ve found to give these chocolate chip cookie bars a buttery flavor with the chewy fudge like consistency that shortening provides.
Store cooled cookie bars in an airtight container at room temperature.
Yes. After cookie bars have cooled, store in airtight freezer safe container (or ziploc freezer bag) and freeze for up to 3 months.
More Cookie Recipes
- Nutella No Bake Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Revel Bars
- Cookie Dough Dip
- Seven Layer Bars
- White Chocolate Cranberry Cookies
Easy Brownie Recipes
See all Brownies and Bars recipes
Pin this now to find it later
Pin It
Chocolate Chip Toffee Fudge Cookie Bars
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Fudge Layer:
- 14 ounce can sweetened condensed milk
- 12 ounce semi sweet chocolate morsels
- 1 Tablespoon unsalted butter
- ½ cup Heath toffee bits
For the Cookie Layer:
- ¾ cup butter flavored Crisco
- 2 Tablespoons milk
- 1 Tablespoon pure vanilla extract
- 1 ¼ cup light brown sugar packed
- 1 large egg
- 1 ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 12 ounce milk chocolate morsels
- ½ cup Heath toffee bits
Instructions
- In a small bowl mix melted butter with graham cracker crumbs. Press firmly into bottom of a parchment paper lined 13×9 baking pan.
- In a small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle with 1/2 cup toffee bits.
- In large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon. Fold in milk chocolate morsels. Spread over fudge layer. Sprinkle with remaining toffee bits.
- Bake in a 350 degree oven for about 30-35 minutes. Cookie dough may appear slightly under cooked. Allow to cool completely. Slice and enjoy!
Notes
- Be careful not to over bake. Like lots of my favorite chewy cookies, these will still look a little doughy and under baked when you take them out of the oven. Remember, they keep baking and solidifying as they cool!
- Don’t cut too soon. I know they look and smell so good when their warm from the oven that it will be tempting to slice these bars right away. If you let them cool, they’ll be so much easier and less messy to slice. They also get a perfect fudgy texture!
- Storing cookie bars: These keep well for about a week covered at room temperature. Chocolate chip cookie bars freeze wonderfully, too!
- Use my Homemade Vanilla Extract for best results!
Nutrition
Decadent treats with layer upon layer of rich chocolate, buttery toffee bits and chewy cookie, Chocolate Chip Toffee Fudge Cookie Bars are the ultimate cookie bar!
I made these yesterday! I changed a few things out of necessity. I didn’t have Grahm crackers but I did have graham cracker crusts. So I did it like a pie. I also used white chocolate chips…I didn’t have milk chocolate chips. It came out great. Very rich and addicting! Thanks Candice
Oh boy… these just made me realize how much I need some chocolate right now. Those look so yummy and by the way, your pictures are wonderful.
These look absolutely decadent!
These look amazing! I have pinned and saved this to make soon! Love your blog and picts!
I don’t have butter flavor crisco…can I use butter?
Oh, anything that involves heath toffee bits has my vote!!! I need about 4 of these stat, with a milk chaser!
Oh, anything that involves heath toffee bits has my vote!!! I need about 4 of these stat, with a milk chaser!
Amazing! Looks so good and it’s so bad! But I think we should be bad every once in a while! Yum!
OH I think I just got a sugar high just reading this recipe! They look so delightfully sinful. Thanks for sharing.
A crust and a cookie? Girl, you’re calling my name. 🙂
Those look terrific! My family would love them. I cannot wait to try this one out.
Oh my word is really all I can say, and maybe could you ship some out this way??
Take care..
incredible!! these would definitely pair well with a large glass of milk. i’m drooling just looking at these lol
These pics are making me drool! They look so good!
Oh goodness, these look fabulous! I’d love it if you shared them at a party I have going on at Project Queen!!!
Always enjoy seeing your sweet delights.
This has like, the best ingredients and that are all my favorite. I’m definitely bookmarking this and making it sometime!
They look so rich and fudgy!! That’s JUST The way (the only way) I like my cookies and baked goods!
What a fabulous combination! These sound heavenly!
These sound SO good! I’m going to put this recipe in the “give it a try” file. Thanks so much!
Sounds perfect to me…rich and fudgy…just the way I like my bars. I’ll be over for those and a cup of coffee, K?