• 1 cup butter or coconut oil, softened
  • 3/4 cup coconut sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 cups all-purpose flour or gluten free all purpose flour mix (Bob’s Red Mill)
  • 1 1/4 cups Skor toffee bits, divided
  • 2 cups dark chocolate chips


  • Preheat oven to 350°F .
  • In food processor, mix butter or coconut oil and coconut sugar until fluffy. Add in egg yolk and vanilla until creamy.
  • Add flour and 1 cup of the toffee bits. Press into parchment lined tray/ pan (10×15).
  • Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Put in fridge to cool and set for minimum 2 hours (I left mine overnight).
  • Cut into pieces and keep stored in freezer for easy on the go snacks!
  • Adapted from Hershey’s Kitchen

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