Pioneer Woman Chocolate Toffee Cookie Bars

These Pioneer Woman chocolate toffee cookie bars are made with homemade buttery toffee, brown sugar cookie dough, M&M’s, and semisweet chocolate chips. Baked at 350 degrees for about 45 minutes in a 13×9 pan, they come out chewy, crunchy, and loaded with mix-ins. The recipe makes about 24 bars and takes just over an hour.

Ree makes the toffee from scratch with just butter and dark brown sugar, cooking it to 290 degrees for that hard, snappy crack. She breaks it into small pieces inside a zip-top bag with a rolling pin. The cookie dough uses cornstarch alongside flour, which keeps the bars soft and thick instead of spreading thin and turning crispy in the oven.

Ree adds the mix-ins in two rounds. Most of the M&M’s, chocolate chips, and toffee get folded into the batter, but she saves a portion to press on top so the bars look loaded after baking. She also lets them cool a full 30 minutes before cutting. Slicing too early gives you a crumbly mess instead of clean bars.

Pioneer Woman Chocolate Toffee Cookie Bars

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Brownies & Bars Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: 45 minutesTotal time:2 hours Servings:4 servingsCalories:341 kcal Best Season:Summer

Description

These Pioneer Woman chocolate toffee cookie bars are loaded with homemade toffee, M&M’s, and chocolate chips, baked in one pan until thick and chewy.

Ingredients

For the Toffee:

• Cooking spray
  
• ½ cup unsalted butter
  
• 1 cup packed dark brown sugar

For the Cookie Bars:

• 1 cup unsalted butter
  
• 1 cup packed dark brown sugar
  
• 1 cup granulated sugar
  
• 3 large eggs, room temperature
  
• 2 teaspoons vanilla extract
  
• 2 cups all-purpose flour
  
• 2 tablespoons cornstarch
  
• 1 teaspoon baking powder
  
• 1 teaspoon kosher salt
  
• 1¼ cups red and green M&M’s, divided
  
• ¾ cup semisweet chocolate chips, divided

Instructions

1. Line a 9×9-inch baking pan with foil and spray with cooking spray.
   
2. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and bring to a boil, stirring constantly until the mixture reaches 290 degrees F, about 4 to 5 minutes.
   
3. Pour the toffee into the prepared pan and let it cool and harden for about 20 minutes.
   
4. Place the toffee sheet in a large zip-top bag and crush it into small pieces with a rolling pin. You should have about 1½ cups of toffee pieces.
   
5. Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, letting the excess hang over the sides. Spray the parchment with cooking spray.
   
6. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light in color and texture, 2 to 3 minutes. Add the eggs one at a time on low speed, then the vanilla. Beat until smooth.
   
7. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the batter in 3 parts, mixing on low speed until just incorporated after each addition.
   
8. Using a rubber spatula, fold in 1 cup of M&M’s, ½ cup of chocolate chips, and 1 cup of toffee pieces.
   
9. Press the batter into the prepared pan in an even layer. Sprinkle the remaining ½ cup toffee pieces, ¼ cup M&M’s, and ¼ cup chocolate chips over the top.
   
10. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
    
11. Let the bars cool for at least 30 minutes before slicing.

FAQs

What should I serve with chocolate toffee cookie bars?

A cold glass of milk is the obvious answer, but they’re also great with Lemon Curd Ripple Ice Cream and a drizzle of hot fudge if you want to turn them into a full dessert. For a party spread, set them out next to something salty like pretzels or Popcorn The salty-sweet combo disappears fast.

Do I have to make the toffee from scratch or is that just extra work?

It takes about 10 minutes and it honestly tastes way better than the bagged stuff. But if you’re short on time, grab a bag of Heath toffee bits and measure out about 1½ cups. Nobody eating these bars is going to stop and ask if you made the toffee yourself.

What happens if I underbake them a little?

They’ll be gooey in the middle, which some people actually prefer. As long as the edges are set and golden, pulling them a few minutes early gives you a fudgier texture. They firm up as they cool. If the center still wobbles when you shake the pan, give it another 3 to 4 minutes.

Can I switch out the M&M’s for something else?

Absolutely. Chopped peanut butter cups, white chocolate chips, or even crushed Oreos all work. Just keep the total mix-ins around 2 cups so the dough can hold its shape. Use whatever your crowd likes, the base recipe can handle it.

How far ahead can I make these?

They hold up really well for 4 to 5 days in a sealed container at room temperature. You can also freeze them for up to two months if you wrap each bar individually. They’re actually a great make-ahead move for holidays or potlucks because they taste just as good on day three.