Toffee Bars by EAGLE BRAND®

Toffee Bars by EAGLE BRAND®


"These bars are delicious. A crunchy oat and brown sugar crust is covered with a sweet caramel layer and topped off with chocolate. What more do you need?"

Ingredients {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan. In large mixing bowl, combine 6 tablespoons margarine, oats, brown sugar, flour, walnuts and baking soda. Press firmly on bottom of pan. Bake 10 to 15 minutes or until lightly browned.
  2. Meanwhile, in medium saucepan, over medium heat, combine remaining 2 tablespoons margarine and sweetened condensed milk. Cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour evenly over baked crust. Return to oven; bake 10 to 15 minutes longer or until golden brown.
  3. Remove from oven; immediately sprinkle with chocolate chips. Let stand 1 minute; spread chocolate chips while still warm. Garnish with additional walnuts (optional); press down firmly. Cool thoroughly. Cut into bars. Store tightly covered at room temperature.
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Reviews 31

  1. 38 Ratings


This was phenominal! I had people in pain, it was so good that it hurt! For the crust I used half a cup of oats, a quarter cup of crushed graham crackers and a quarter cup of shredded coconut (dessicated coconut). I also sprinkled the top layer with coconut along with the walnuts. Fantastic! The gooey layer of condensed milk is a taste that can't compare with anything else. OBVIOUSLY I will make these again and again and again.... **Note: be sure to grease your pan well


So easy to make, so delicious, and looks great on a cookie tray! I followed the recipe exactly...but to make things easier, I lined my 9x13 pan with foil and sprayed generously with cooking spray. I ground up the walnuts for the crust in my food processor. Once the bars came out of the oven, I sprinkled on the choco chips, then put back in the oven for less than a minute, this really helped melt the chocolate and made it easy to spread. Also, I topped my bars with toffee brickle bits instead of nuts. One more helpful hint - I had trouble getting my chocolate to set, and you can't cut these until the chocolate has hardened. Once the bars have cooled, place them in the fridge for about 30 minutes to set the chocolate, then cut. I cut mine into pretty. Thanks for a great recipe that I will make again! Everyone thought these cookies were delicious!


These taste delicious, but were a little thinner/flatter than I expected. I think next time I will double the caramel layer so you notice it more. As it is the chocolate kind of overwhelms the toffee flavor.