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Chocolate Toffee Delights Recipe
Chocolate Toffee Delights Recipe photo by Taste of Home

Chocolate Toffee Delights Recipe

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“I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies.” —Shannon Koene, Blacksburg, Virginia
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 36 servings


  • 1 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup flaked coconut
  • 1/2 cup sliced almonds, toasted and cooled
  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 3/4 cup dark chocolate chips

Nutritional Facts

1 bar equals 149 calories, 8 g fat (5 g saturated fat), 13 mg cholesterol, 92 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


  1. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
  2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
  3. Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
  4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.
Originally published as Chocolate Toffee Delights in Taste of Home October/November 2010, p75

Nutritional Facts

1 bar equals 149 calories, 8 g fat (5 g saturated fat), 13 mg cholesterol, 92 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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Reviewed Jan. 26, 2014

The first time I made these, I processed the coconut and almonds as directed, but they were a bit too fine for me. The second time, I only slightly chopped the nuts and coconut in the food processor and liked it much better. I prefer more texture from the coconut and nuts. They taste a lot like my favorite GS cookie! The jar of caramel topping made the prep time much quicker, but next time I may try homemade caramel because the ice cream topping was a bit too runny.

Reviewed Nov. 27, 2013

These came out so yummy! I didn't have almond extract so I doubled up on vanilla extract. The shortbread was a little crumby, but I live in a dry climate, so maybe that's why. I will make it again!

Reviewed Nov. 19, 2013

Five stars for how easy these are! They are cooling right now but I have tasted the caramel sauce and it was divine... I didn't have the coconut extract so I used 1 tsp of the almond... I followed the recipe except my caramel came from a can "Nestle's Duce de Leche"; it was thicker than the ice cream type caramel but it seemed to work well; my only concern was whether the caramel will set enough so when I took them out they seemed too gooey (remember I'm using another caramel) so I turned the broiler on for about 1 minute. The caramel turned bubbly all over and puffed slightly... When they are cooled I plan on cutting the corner off a baggie and put some of my chocolate bark in so I get nice thin lines.. :) Can't wait to taste them! ~ Just tasted and they are out of this world!

Reviewed Sep. 16, 2012

Very good! I used 1 1/2 tsp. vanilla extract and they tasted great. Will definitely make these again.

Reviewed Dec. 23, 2011

Definitely a winner with me. If you like the Girl Scout cookie "Somoas" you'll love these.

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