Chocolate Toffee Crunch

    40 minutes

    A simple biscuit, brown sugar and butter base is topped with a simple homemade butter and brown sugar toffee before finally being topped with chocolate and walnuts.

    174 people made this

    Serves: 24 

    • Base
    • 2 cups sweet biscuit crumbs
    • 1/4 cup (50g) brown sugar
    • 85g butter, melted
    • Topping
    • 125g butter
    • 1/2 cup (90g) brown sugar
    • 1 cup dark chocolate chips
    • 1/2 cup finely chopped walnuts

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Base: In a medium bowl mix together the biscuit crumbs, brown sugar and melted butter. Press into the bottom of an ungreased cake tin.
    3. Bake for 8 to 10 minutes in preheated oven.
    4. Topping: In a saucepan combine butter and brown sugar. Cook over moderate heat stirring constantly until mixture comes to a boil; boil for 1 minute. Pour immediately over baked base.
    5. Bake for 10 more minutes. Remove from oven.
    6. Sprinkle hot slice with chocolate chips. Let stand for 2 to 3 minutes until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting.

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    Reviews and Ratings
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    Reviews in English (148)


    This was fabulous! I made recipe exactly as stated, except I took the previous advice and used 1/2 C butter for the crust, and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil, as mine reached the soft ball stage by about 30 seconds, and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe!  -  20 Jul 2005  (Review from Allrecipes USA and Canada)


    I must say that at first taste I was not impressed, but these definitely are better the next day! My husband and I ended up loving them! I took other's advice and doubled the toffee layer, it really needs it and make sure to take the toffee off the burner as soon as it comes to a boil, do not boil for a minute afterwards. The only thing I will do next time is cook the graham cracker crust a few minutes less, it tasted a little burned around the edges. But I'll definitely make again, these were delish!  -  10 Nov 2006  (Review from Allrecipes USA and Canada)


    ok like some of the others i changed the recipe up a bit. first i changed the crust to 1 2/3 cups graham cracker crumbs, 1/3 cup brown sugar and 1/2 cup butter. for the toffee layer, i doubled the recipe and added a bit of vanilla. before i baked the crust i sprinkled on a thin layer of cocoa/powdered sugar to add a bit more chocolate taste. and like another reviewer, i cut the bars before completely cooled to make it easier and to keep them from falling apart. these are great right away or days later(assuming they last that long!) definitely a great recipe to have when you need to take something to a gathering, or just need a bit of a pick-me-up! love it!  -  15 Apr 2008  (Review from Allrecipes USA and Canada)