If you’re looking for a non-traditional Thanksgiving dessert that you can make all fall and winter long, these chocolate chunk toffee cookie bars are IT! They are loaded with dark chocolate chunks, brown butter, pecans, and toffee bits for the gooiest and most chocolatey cookie bars of your life!
This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
You are going to want to keep this recipe on hand this season, friends! It’s a good one that I think will please anyone who doesn’t like pumpkin spice, pumpkin pie, or anything pumpkin about this time of year!
And if you’re a chocolate lover, check these toffee cookie bars out because they’re loaded with dark chocolate chunks and cozy brown butter – what more could you want?!
Ingredients for Chocolate Chunk Toffee Cookie Bars
You’ll need a few basic ingredients for these cookie bars, but nothing crazy! Here are some of my favorite picks:
- Extra Dark Chocolate – I like Lindt 78% chocolate bars. You can find them at most grocery stores or order them here!
- Vanilla Extract – I recommend using a really good vanilla extract in all of your recipes that call for it. It makes a huge difference in the flavor of your desserts, especially cookies and cookie bars!
- Toffee Bits – Again, you can find these at most grocery stores. I used these Heath Bar bits in my recipe!
- Flaky Sea Salt – I have the hardest time finding this in stores! A little sprinkle of this on these cookie bars really puts them over the top. If you like sweet and salty, don’t skip this part!
How to Brown Butter for Cookie Bars
Browning butter is super duper easy – really, it is! Just follow these steps for the perfect addition to any of your cookie or cookie bar recipes:
- In a medium saucepan over medium heat, melt the butter. Stir occassionally until it is fully melted.
- As the butter begins to melt more, it will begin to foam. This is ok! Just be sure to stir more frequently and keep an eye on the pan at all times. This is not the time to leave your pan unatteneded! Your butter will quickly go from brown to burnt in no time. The whole process only takes about 5 minutes, so stick with it!
- The butter will begin to crackle soon after this. Keep watching and stirring. Little brown bits will begin to form on the bottom of the pan
- Once the butter begins to turn brown and the crackling has stopped, you will have a caramely, nutty butter that is oh so delicous! You will want butter that is golden brown with little brown specks forming at the bottom of the pan.
- Remove the pan from the heat and transfer to a bowl to cool. Ta-da! Brown butter in 5 minutes.
*Note: I’d recommend using a light-colored pan your first time browning butter so that you can see what is going on! This will help you to keep it from burning.
See? Not so bad! And trust me. This extra step is worth it for these extra dark chocolate chunk toffee cookie bars.
I hope that you enjoy these dark chocolate chunk toffee cookie bars all season long! The combination of flavors is so cozy and these are a treat you’re going to want to have around!
Check Out These Other Thanksgiving Recipes!
- Super Fudgy Salted Caramel Mocha Layer Cake
- Easy Apple Pie Bars
- Spiced Vanilla Chai Cake with Vanilla Bean Frosting
- Caramelized Burnt Sugar Cake with Penuche Frosting
- Easy Buttermilk Spice Cake with Maple Cream Cheese Frosting
- The Best Caramel Apple Coffee Cake
- Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Extra Dark Chocolate Chunk Toffee Cookie Bars
- 1½ sticks unsalted butter
- 1¼ cup all-purpose flour
- ⅔ cup quick oats
- ½ tsp salt
- ½ tsp baking soda
- ½ cup brown sugar (packed)
- 1 large egg (room temperature)
- ¾ tsp vanilla extract
- ⅓ cup chopped pecans (lightly toasted)
- 1 cup dark chocolate (roughly chopped)
- ⅓ cup toffee bits
- flaky sea salt for sprinkling (optional)
- Preheat oven to 350°F and line an 8×8 inch pan with parchment paper for easy removal of the bars. Spray with cooking spray (I like to use Pam for Baking).
- Place pecans in a medium skillet over low heat and toss until lightly toasted. Set aside.
- To brown the butter, place a large saucepan on medium heat. Melt the butter, stirring occasionally. Once melted, begin stirring often. The butter will crackle and pop as it browns and will start to foam slightly. Once sizzling stops, continue stirring often until golden brown bits form at the bottom of the pan. The butter will smell nutty and aromatic.
- Remove butter from the heat and pour into the bowl of a stand mixer or in a large heatproof bowl. Let cool for 20 minutes.
- In the meantime, whisk together the flour, oats, salt, and baking soda in a medium bowl. Set aside.
- Add the brown sugar and vanilla to the brown butter and beat for 1 minute on medium speed until well combined. Add the egg and beat until fully incorporated.
- Add the chocolate chunks, toffee bits, and toasted pecans to the dry ingredients, reserving a few pieces of each for the tops of the bars. Stir gently to incorporate the add-ins.
- Transfer the dry ingredients to the wet ingredients and mix with a spatula until just combined. Do not overmix.
- Scrape batter into the prepared pan. The batter will be thick so be sure to push it towards the edges of the pan. Smooth the top and sprinkle with reserved toffee bits, chocolate chunks, and pecans.
- Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let bars cool in the pan for 15-20 minutes before removing from the pan and cutting them. Serve warm.