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Buttery Walnut Toffee Bars come together in about 15 minutes, and no mixer is required!
One bowl recipes are a lifesaver when you need a quick and easy treat and very little mess in the kitchen. I also love desserts like this which I can make with just a few ingredients already in my pantry. These simple bars are rich, nutty, buttery and packed with toffee flavor. Brown sugar and store-bought toffee bits give these walnut bars an unmistakable toffee flavor and a nice sweet crunch.
This recipe for Walnut Toffee Bars is from the Weeknight Dessert Cookbook, authored by my friend, Mary Younkin.
Mary is an amazing mother of three hungry boys, and the author of three of my favorite cookbooks. She does all that and more while creating new recipes, shooting her own photos and publishing her blog, Barefeet in the Kitchen.
Mary’s other passion is feeding the hungry and homeless.
She is always prepared to share a meal with someone in need and donates a portion of her blog ad revenue to Feeding America. Mary is one of the most generous people I know. Mary and I have been friends since 2010 when we both started blogging as a way to document favorite family recipes. I value her friendship and admire her energy and creativity and am so proud for her!
Mary’s first book, The Weeknight Dinner Cookbook has become one of my all time favorites.
It’s my go-to cookbook when I need dinner inspiration and want to cook up something easy and delicious. I’ve been so happy with her cookbooks that I’ve given them as gifts to my family members. My favorite recipe from the dinner cookbook is for Chili Garlic Shrimp. This easy shrimp dish can be made on the stovetop or on the grill, making it great all year!
Her second cookbook is also a must-have in your kitchen library: Weekday Lunches & Breakfasts Cookbook.
This cookbook helps you avoid falling into a rut with your same old breakfast and lunch menus. It’s full of quick and tasty meals that are even good enough for a light dinner. I’ve made Mary’s Perfect-Every-Time Brownies from Scratch from her lunch cookbook many times and bet you will too.
And now in this Weeknight Dessert Cookbook you’ll get 80 irresistible recipes that require only 5 to 15 minutes of prep time. Mary shares her recipes for delicious one-pan cakes great for every occasion, cookies, bars, cobblers, crisps, crumbles, ice cream, puddings and sauces, and even no-bake treats great for any season. Her cookbooks are all well-written, with easy to understand instructions. I’ve already made three desserts from this book and can’t wait to try a few more.
Can you use other nuts in place of the walnuts?
If walnuts aren’t your favorite, feel free to use almonds, pecans or even peanuts in these bars. It’s all good!
What kind of toffee bits do you use in these bars?
Toffee bits are almost as popular as chocolate chips these days. They can be found with the chocolate chips at your local grocery store. I use Heath Bits O’ Brickle toffee bits for this recipe and have always been very happy with the results. These are the English toffee bits without chocolate.
If you don’t care for toffee, this base recipe would be great for a chocolate chip version. But who doesn’t love buttery English toffee?!
Walnut Toffee Bars are easy to make with just a few pantry ingredients.
To make Mary’s walnut toffee bars you’ll need butter, brown sugar, one egg, vanilla, flour, salt, walnuts and toffee bits. That’s it! Mix it up with a spoon, spread the batter in an 8-inch square pan and bake! These are so easy and delicious you’ll want to make them for all your events. Enjoy!
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Walnut Toffee Bars
- ½ cup unsalted butter, melted (113g or 4 ounces)
- 1 cup light brown sugar, lightly packed (190g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (142g)
- ¼ teaspoon salt
- 1 cup chopped walnuts, divided (126g)
- 1 cup toffee bits, divided (160g)
- Preheat oven to 350°F degrees. Line an 8-inch square baking pan with parchment paper, or grease the pan.
- In a large mixing bowl combine the butter and brown sugar. Mix with a wooden spoon or stiff spatula until well blended. Add the egg and vanilla. Add the flour and salt and stir well. Set aside 2 tablespoons each of the walnuts and toffee bits. Stir the remaining walnuts and toffee bits.
- Spoon the batter into the prepared pan and spread evenly with a spatula. Sprinkle the reserved nuts and toffee bits on top.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out mostly clean with moist crumbs. Let the bars cool completely before slicing.
- Recipe published in the Weeknight Dessert Cookbook by Mary Younkin
Every kitchen needs a good 8-inch square baking pan. This pan is perfect for brownies, bars and even cornbread. This pan is made with commercial grade and heavy gauge aluminized steel and comes with a lifetime warranty from USA Pan. This product features a nonstick Americoat coating which promotes quick release of baked-goods plus fast and easy clean up. Americoat is a patented silicone coating which is PTFE, PFOA and BPA free. Click on the photo for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more easy bar recipes you might also enjoy:
Coconut Rum Blondies
Peanut Butter and Jelly Bars
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