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Toffee Millionaires

These treats have a wealth of luscious components: toffee-and-chocolate candy bars, cream, and buttery shortbread. Wrap a whole pan of these in cellophane and tie it with a big silver bow.

  • Yield: Makes 16 squares
Toffee Millionaires

Source: Holiday Cookies, December 2010


  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 3/4 cup packed light-brown sugar
  • 1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 ounces total)
  • 1/4 cup heavy cream


  1. Preheat oven to 300 degrees, with rack in upper third. Butter an 8-inch square baking pan. Whisk to combine flour and salt into a bowl.

  2. In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes. Gradually add brown sugar; beat until fluffy, about 2 minutes more. Reduce speed to low. Add flour mixture; mix just until combined. Using plastic wrap, press dough into prepared pan. With plastic on dough, chill 45 minutes.

  3. Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes. Transfer to a wire rack; let cool 10 minutes.

  4. Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee. Let cool slightly. Cut into squares. Let cool completely.

Cook's Note

Cookies can be stored in an airtight container at room temperature up to 1 week.

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