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Crisp Toffee Chocolate Bars

This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • yield: Makes 16 bars


  • 1 cup unsalted butter (2 sticks), softened, plus more for the pan
  • 1 cup light brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups sifted all-purpose flour
  • 1/3 cup walnuts, chopped
  • 1 cup semisweet chocolate chips


  1. Step 1

    Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.

  2. Step 2

    In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.

  3. Step 3

    Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.

Mad Hungry, May 2011

Reviews (1)

  • 27 Jul, 2011

    This recipe is great! Easy to make, smells delicious when in the oven. I have made this several times.