Sea Salt Toffee Bars
Prep time
Cook time
Total time
Toffee bars with a modern version that features a dark chocolate topping, toasted walnuts, and a sprinkling of flaked sea salt. This recipe for Sea Salt Toffee Bars will be a favorite cookie for cookie trays and gift giving.

I used the same cookie base as my recipe for traditional Toffee Bars since there seemed no reason to change an already perfect tasting cookie base.

I used a dark bittersweet chocolate with 72% cacao from Trader Joes, I think their chocolate is exceptional and wonderful to use for baking.

While searching for flaked sea salt I found Maldon Sea Salt Flakes at my local Whole Foods market. Flaked sea salt gives a beautiful presentation and slight crunch. I use salt sparingly as it doesn’t take much to make a difference. I used ½ teaspoon in this recipe but you can use more or less depending on your taste.
Recipe type: Dessert | Bar Cookies | Chocolate
Serves: 2 dozen 2-inch squares or 4 dozen triangles
  • Cookie Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 8 ounces dark chocolate, chopped into small pieces. Tip: I use Trader Joes 72% cacao dark chocolate
  • ¾ cup lightly toasted walnuts, coarsely chopped
  • About ½ teaspoon flaked sea salt. Tip: I use Maldon Sea Salt Flakes
  • Sea Salt Toffee Bars
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; line the pan with parchment paper, or lightly grease the pan with shortening.
Cookie Dough:
  1. In a medium mixing bowl, combine butter, brown sugar, egg yolk, and vanilla; use an electric mixer or wooden spoon and beat together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour and salt; stir until mixed.
  2. Press dough evenly into bottom of baking pan.
  3. Bake: Bake 25 to 30 minutes or until light brown. Tip: 30 minutes was the perfect bake time for my oven. Remove from oven and immediately add the chocolate topping.
  1. Sprinkle chopped chocolate onto hot cookie. As soon as the chocolate is soft, use an offset spatula to spread evenly over entire cookie. Sprinkle nuts evenly over warm chocolate, and gently press the nuts into the chocolate.
  2. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool completely and let chocolate set.
  3. Sprinkle flaked sea salt over top. Tip: the chocolate should be set before adding the salt, otherwise the salt will melt into the chocolate.
  4. Cut bars into 2-inch squares, then cut the squares diagonally to make triangles. Tip: My favorite tool to cut bar cookies is a dough scraper; simply push the dough scraper straight down into the cookie for straight cuts.
  5. Sea Salt Toffee Bars
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 4 Dozen triangles Storage: Airtight Container, Room temperature or freeze layered between wax or parchment paper

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