No-Bake Fudgy Toffee Bars

No-Bake Fudgy Toffee Bars
Iain Bagwell
30 Minutes
4 Hours, 30 Minutes


Serves 16 (serving size: 1 piece)

No-bake cookies are always a favorite for a variety of reasons. You don’t have to heat up the oven and stand watch to make sure the cookies don’t burn. A new baker will get excited after successfully making a no-bake recipe, and then venture on to more challenging recipes. If your novice baker is trying this recipe, keep a careful eye out as she combines the cream and sugar; you don’t want it to boil. These gooey bars will be your new favorite no-bake cookie. Serve chilled for less mess.


  • Salted butter for greasing pan
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 3 (4-oz.) semisweet chocolate baking bars, finely chopped
  • 1 teaspoon vanilla extract
  • 2 (11-oz.) pkg. caramels
  • 1/3 cup evaporated milk
  • 17 graham cracker sheets
  • 2 (1.4-oz.) chocolate-covered toffee candy bars (such as Heath), coarsely chopped

How to Make

  1. Line a 9-inch square baking pan with parchment paper, allowing parchment to extend over sides of pan. Grease paper.
  2. Combine heavy cream and powdered sugar in a small saucepan. Bring to a simmer over medium-low, stirring occasionally. (Do not bring to a boil.) Place chopped chocolate in a medium bowl. Pour cream mixture over chocolate; let stand 1 minute. Gently stir mixture until chocolate melts and mixture is smooth. Stir in vanilla.
  3. Combine caramels and evaporated milk in a saucepan over medium-low. Cook, stirring often, until caramels melt and mixture is smooth, 9 to 10 minutes. Remove from heat; let stand 10 minutes.
  4. Place 1 layer of graham cracker sheets in bottom of prepared pan, breaking crackers to fit as needed. Pour one-third of the caramel mixture over crackers. Using an offset spatula, smooth caramel to edges of pan. Pour one-third chocolate mixture over caramel; smooth chocolate to edges of pan. Repeat layers 2 times with remaining graham cracker sheets, caramel mixture, and chocolate mixture, ending with chocolate. Sprinkle chopped toffee candy bars over top. Chill, uncovered, 4 hours or overnight.
  5. Lift toffee bar mixture from pan using parchment. Trim edges if necessary. Cut into 16 pieces. Serve chilled.