caramel toffee bars

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Caramel Toffee Bars

By , from the Culinate Kitchen collection
Total Time 2 hours


This recipe comes from a 1994 collection titled Northwest Favorites, by the University of Washington Alumnae Board. It’s a holiday classic: a soft, shortbready bottom layer topped with a chewy, caramelly glaze stuck all through with crunchy sliced almonds.

You’ll need a special pan — a 10-by-15-inch jelly-roll pan — to make these bars. If the pan isn’t nonstick, line it with enough parchment paper to overhang the ends, so you can lift the cooled bars out of the pan before cutting them. Otherwise, use a wooden or flexible spatula to pop the bars out of the pan in one solid piece, then carefully slide them on a cutting board.

This recipe makes two dozen 2-inch bars, although given the high butter content — an entire pound of butter — you may wish to cut the bars smaller. The bars will keep in a sealed container for a few days at room temperature.



3 cups flour
cups confectioner’s sugar
cups (3 sticks) cold butter, cubed


9 Tbsp. (1 stick plus 1 Tbsp.) melted butter
cups brown sugar
3 Tbsp. water
1 Tbsp. lemon juice
1 Tbsp. vanilla extract
3 cups sliced almonds (see Note)


  1. Preheat the oven to 350 degrees.
  2. Make the crust: Whisk together the flour and sugar. In a large bowl with a pastry cutter, or in a food processor using the pulse button, cut the butter into the flour and sugar until you have a coarse meal. Pat the mixture evenly across the bottom of a 10-by-15-inch jelly-roll pan. Bake for 12 to 15 minutes.
  3. Make the topping: While the crust is baking, put all of the topping ingredients (except the almonds) into a heavy-bottomed saucepan and bring to a boil over medium heat, stirring constantly. Remove from the heat and stir in the almonds.
  4. Assemble the bars: Spread the hot topping evenly over the hot baked crust. Return to the oven for 12 to 15 minutes longer.
  5. Remove from the oven and let cool to room temperature before cutting into bars for serving.


Don’t bother trying to slice or otherwise chop the almonds yourself; just buy presliced almonds in bulk at the grocery store.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by anonymous on Sep 25, 2014 at 7:40 PM PDT

i tired this recipe and it came out absolutely terrible, i doubt my oven is the reason a half metric shitton of butter didnt cook as expected.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice