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Toffee millionaires

Makes 16 Servings


  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 2 cup all-purpose flour
  • 1 1/4 teaspoon coarse salt
  • 3/4 cup packed light-brown sugar
  • 1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 ounces total)
  • 1/4 cup heavy cream


Baking Directions:

These treats have a wealth of luscious components: toffee-and-chocolate candy bars, cream, and buttery shortbread.

Wrap a whole pan in cellophane and tie it with a big silver bow.


Preheat oven to 300° with rack in upper third.

Butter an 8-inch square baking pan.

Whisk to combine flour and salt in a bowl.


In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes.

Gradually add brown sugar; beat until fluffy, about 2 minutes more.

Reduce speed to low.

Add flour mixture; mix just until combined.

Using plastic wrap, press dough evenly into prepared pan.

With plastic on dough, chill 45 minutes.


Pierce dough all over with a wooden skewer.

Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes.

Transfer to a wire rack; let cool 10 minutes.


Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low until smooth.

Pour over shortbread in pan; sprinkle with coarsely chopped toffee.

Let cool slightly.

Cut into squares.

Let cool completely.

Cookies can be stored in an airtight container at room temperature up to 1 week.