Chocolate Toffee Bars


I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!




  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits


  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.




Funfetti Sandwich Cookies

If there’s anything I’ve baked most in my life it is these magnificent cookies. Let me tell you.


These are honestly just a party in your mouth. They even look like a party as well… all wrapped up in a mini sandwich.

And the best part is is that those small sprinkle balls remind me of the sprinkled donuts from Tim Hortons (for all those Canadians out there, youknow what I’m talking about!)


  • 1 cup butter, softened
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1 egg
  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rainbow sprinkles
  • 2 tablespoons rainbow nonpareils
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 3 cups powdered sugar (about 1/2 the bag)
  • 1/2 cup rainbow sprinkles for decoration
  1. Preheat oven to 375°F.
  2. In a large bowl, cream together butter and sugar until fluffy, about 2 minutes. Add vanilla, almond extract and the egg. Mix until well combined.
  3. In a separate bowl, sift the flour and cornstarch together. Add the baking soda and salt. With the mixer on low speed, slowly pour in the flour. Stir until combined. Using a spatula, mix in the sprinkles. If you over mix, the sprinkles will break and the color will bleed. Scoop small balls of dough onto a baking sheet, about 1 inch apart. They do not spread very much. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to a wire rack.
    While the cookies are cooling you can make the frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it spreadable.
  4. Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down. Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.
  5. Store in an airtight container.

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