Chocolate Toffee Seven Layer Bars. My mom is definitely not the baker in the family. But these were her go-to for all grade school birthdays and group things growing up. If you want a recipe that looks like you put in a ton of effort, but it actually took no time to put together, this is that recipe. These bars are chocolatey, salty, toffee-y. Absolutely delicious & easy.
Toast Your Nuts first
This recipe requires little instruction. Which is part of why they are kind of amazing. One of the most important step in any recipe that requires nuts is to toast them. It takes away that waxy, chewy flavor and makes them toasty and crispy. They blend right into these toffee bars and only aid in balncing the sweetness. The toasted pecans are a perfect addition of texture, but won’t put off a nut-hater. This recipe is very simple, so we want to develop flavor where we can.
My recipe is almost no different from my moms. One main adaptation is a sprinkle of salt. This dessert is very sweet. A sprinkle of salt over the toasted pecans is a seriously perfect addition.
Chocolate Cracker Crust
Post nut-toasting, all you have to do is make that chocolate Teddy Graham crust. It will seem super wet with butter. That is okay. Spread it as evenly as possible throughout the bottom of your baking dish and let the magic happen. I like to use the flat bottom of a glass. Press lightly, and gently twist the glass to release. There is a step by step video here on my Instagram. After baking the crust, we just layer the rest of the ingredients. Sprinkle evenly, press into the pan, drizzle the condensed milk & bake.
The most difficult part of this recipe, hands down, is waiting for it to set & chill. You can eat these bars super melty & gooey. But for that crunchy toffee, a little bit gooey, soft but chocolatey seven-layer-bar taste, 8 hours in the fridge is the how long it will take to set.
When you make these Chocolate Toffee Seven Layer Bars, please let me know your thoughts. Or you can tag me on Instagram @quartersoulcrisis.
Mom’s Chocolate Toffee Seven Layer Bars
- 1/2 cup unsalted butter melted
- 1 & 3/4 cup chocolate teddy grahams or chocolate graham cracker pulsed to fine crumb
- 1 cup Heath Bits O Brickle
- 1 cup Heath Bits Milk Chocolate Toffee
- 1 cup semisweet or dark chocolate chips
- 1 cup chopped pecans
- 1 can sweetened condensed milk
- flaky salt optional
- Prep Pan & Preheat: Preheat oven to 325°. Line a 13 x 9 pan with parchment. Make sure it extends over the ends of the pan. In a food processor pulse the chocolate grahams with melted butter until they are a fine crumb & very wet. You can also smash with rolling pin in large ziploc bag & mix with butter in a small bowl. It will look wet!
- Toast Nuts: On a baking sheet, dump chopped pecans and toast in oven until fragrant, 8-10 minutes. Remove from the oven and set aside.
- Make the Layers: Cover greased parchment with chocolate buttery teddy crumbs and press firmly for even coverage. This may take a minute. I like to use a flat bottomed glass to lightly spread everything. Once finished, bake for 6 minutes. Remove from the oven. Layer plain Heath pieces, then chocolate Heath pieces, toasted pecans (a sprinkle of salt over the pecans) and then chocolate chips. Press everything lightly to pack. Pour condensed milk evenly over the top of everything. Bake for 30-35 minutes until edges are caramel colored, golden brown and bubbling.
- Cool bars completely in pan about 8 hours or overnight. Lift out with the parchment & then cut into bars. Makes about 20 if you are