These toffee bars have a buttery crust followed by a gooey toffee layer and then a crisp little chocolate layer to top it all off. I love cutting them on the small side so they’re perfectly bite-size, and I often add a pinch more kosher salt than the recipe calls for because I love that salty and sweet balance.

Makes 16 to 24 bars

INGREDIENTS

For the crust

• ½ cup butter
• ½ cup sugar
• ½ teaspoon salt
• 1 cup all-purpose flour

For the filling

• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons butter
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

For the frosting

• 1 ounce unsweetened chocolate
• 2 tablespoons butter
• 1½ cups sugar
• 1 teaspoon vanilla extract
• 2 tablespoons hot water

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

2. To make the crust, in a medium bowl, cream the butter, sugar, and salt together. Mix in the flour to combine. Pat the mixture into the prepared pan. Bake for 15 minutes or until light brown. Remove from the oven.

3. While the crust is baking, make the filling. In a small saucepan over medium heat, stir together the condensed milk, butter, and salt until the butter melts. Cook over medium heat for 5 minutes, stirring, until mixture thickens and becomes smooth. Stir in the vanilla.

4. Spread the filling mixture over the baked crust. Return to the oven and bake for 12 to 15 minutes,
until golden. The bars are better when this layer is just slightly undercooked.

5. To make the frosting, in a clean saucepan over medium heat, melt the chocolate and butter. Add the sugar and vanilla. Stir in the hot water and blend together.

6. Spread the frosting over the filling while still warm, and cut into bars.