Hey, y'all! If you love the classic combination of chocolate and strawberries, these Chocolate Covered Strawberry Toffee Bars are a must-try. With buttery toffee, rich chocolate, and sweet strawberry flavor, every bite is crisp, crunchy, and completely irresistible.

Chocolate Covered Strawberry Toffee Bars

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The buttery toffee, crisp crackers, rich chocolate, and sweet strawberries create the perfect balance of flavors and textures. Best of all, this easy dessert comes together with simple ingredients and looks as impressive as it tastes.

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Chocolate Covered Strawberry Toffee Bars Ingredients

• 36-40 saltine crackers (about 1 sleeve)
• 1 c. unsalted butter (2 sticks)
• 1 c. brown sugar
• 12 oz. semi-sweet chocolate chips
• 4 oz. white chocolate baking bar (cut into chunks)
• 2 ½ c. strawberries, diced

How to Make Chocolate Covered Strawberry Toffee Bars

1. Preheat the oven to 375°F.
2. Line a baking sheet with foil and arrange the saltine crackers in a single layer, making sure they fit snugly together.
3. Dice the strawberries and pat them dry thoroughly with paper towels. Set aside while you prepare the toffee.
4. In a saucepan over medium heat, melt the butter and brown sugar together. Once the mixture comes to a boil, stir constantly for 3 minutes.
5. Pour the hot toffee evenly over the crackers and spread it to cover. Bake for 6–7 minutes, until bubbly and lightly browned.
6. Sprinkle the semi-sweet chocolate chips over the hot toffee and return the pan to the oven for 1 minute, just until the chocolate softens. Spread into an even layer.
7. Top with the white chocolate chunks and bake for 1 more minute. Swirl the melted chocolates together with a knife or toothpick.
8. Sprinkle the strawberries over the warm chocolate, gently pressing them into place.
9. Freeze for 30 minutes, or until firm. Break into pieces and serve.

Pro Tips For Making This Recipe

1. Pat the strawberries completely dry to keep the toffee crisp.
2. Use dark chocolate for a richer flavor, if desired.
3. No freezer? Chill in the refrigerator for about 1 hour.
4. Line the pan with foil or parchment for easy cleanup and removal.
5. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

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Recipe

Chocolate Covered Strawberry Toffee Bars

JC Phelps

My Chocolate Covered Strawberry Toffee Bars combine buttery toffee, chocolate, and fresh strawberries for a crisp, irresistible treat.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freeze Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 14

Calories 416 kcal

Ingredients

  

1x2x3x

• 36-40 saltine crackers about 1 sleeve
• 1 c. unsalted butter 2 sticks
• 1 c. brown sugar
• 12 oz. semi-sweet chocolate chips
• 4 oz. white chocolate baking bar cut into chunks
• 2 ½ c. strawberries diced

Instructions

 

• Preheat the oven to 375°F. Line a baking sheet with foil and arrange the saltine crackers in a single layer, making sure they fit snugly together.
• Dice the strawberries and pat them dry thoroughly with paper towels. Set aside while you prepare the toffee.
• In a saucepan over medium heat, melt the butter and brown sugar together. Once the mixture comes to a boil, stir constantly for 3 minutes.
• Pour the hot toffee evenly over the crackers and spread it to cover. Bake for 6–7 minutes, until bubbly and lightly browned.
• Sprinkle the semi-sweet chocolate chips over the hot toffee and return the pan to the oven for 1 minute, just until the chocolate softens. Spread into an even layer.
• Top with the white chocolate chunks and bake for 1 more minute. Swirl the melted chocolates together with a knife or toothpick.
• Sprinkle the strawberries over the warm chocolate, gently pressing them into place.
• Freeze for 30 minutes, or until firm. Break into pieces and serve.

Notes

1. Pat the strawberries completely dry to keep the toffee crisp.
2. Use dark chocolate for a richer flavor, if desired.
3. No freezer? Chill in the refrigerator for about 1 hour.
4. Line the pan with foil or parchment for easy cleanup and removal.
5. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 416kcalCarbohydrates: 43gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 39mgSodium: 89mgPotassium: 264mgFiber: 3gSugar: 32gVitamin A: 442IUVitamin C: 25mgCalcium: 57mgIron: 2mg

Keyword Chocolate Covered Strawberry Toffee Bars

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My best,

JC