Description
These 5-Ingredient Ritz Toffee Bars are an easy, buttery, and decadent treat perfect for any occasion. Layers of crushed buttery crackers mixed with sweetened condensed milk and toffee bits form a crunchy base, topped with rich melted semisweet chocolate and a buttery glaze, finished with a sprinkle of toffee and flaky salt for a delightful salty-sweet flavor.
Ingredients
Base and Topping
- Nonstick cooking spray
- 4 generous cups crushed buttery round crackers (about 10 ounces), such as Ritz
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) bag toffee bits, such as Hershey’s Skor Chipits or Heath Bits ‘O Brickle, divided
- 1 (10 to 12-ounce) bag semisweet chocolate chips
- 4 tablespoons unsalted butter
- Flaky salt for garnish, optional
Instructions
- Prep the pan: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper or foil, leaving a few inches overhang on the sides to create a sling for easy removal later. Lightly spray with nonstick cooking spray.
- Make the cracker base: Set aside 2 tablespoons of toffee bits for topping. In a large bowl, combine crushed crackers, sweetened condensed milk, and the remaining toffee bits. Mix thoroughly with a wooden spoon until crumbs are evenly coated. Transfer the mixture to the prepared pan and spread evenly.
- Bake the base: Place the pan in the preheated oven and bake for about 20 minutes, or until the edges start to turn golden brown.
- Prepare the chocolate topping: While baking, melt chocolate chips and butter together in a medium microwave-safe bowl. Heat on 50% power in 30-second increments, stirring after each, until smooth and fully melted.
- Assemble the bars: Remove the baked base from the oven and immediately pour the melted chocolate mixture evenly over it. Spread with an offset metal spatula for a smooth finish. Sprinkle the reserved toffee bits evenly over the top, then optionally sprinkle with flaky salt for added flavor contrast.
- Cool and chill: Allow the pan to cool on a wire rack for 30 minutes. Then refrigerate for about 1 hour until the bars are firm enough to cut.
- Cut and store: Use the parchment or foil overhang to lift the bars from the pan. Peel off the lining and cut into 32 small bars (recommended method: cut into 16 squares, then halving each square into rectangles). Store bars in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to one month.
Notes
- You can bake in an 8×8-inch pan for thicker bars; reduce chocolate chips and butter by half.
- Using an offset spatula helps spread the chocolate evenly and smoothly.
- Flaky salt topping is optional but enhances the flavor profile with a salty-sweet contrast.
- The bars are rich, so cutting them into small pieces is recommended.
- Storing bars properly ensures freshness; refrigeration prolongs shelf life.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
