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“These are chewy dense and incredibly fudgy! Cut into small portions. Yield is only estimated depending on what size you cut the bars.”
1hr 5mins
20 bars

Ingredients Nutrition

  • 2 cups semi-sweet chocolate chips
  • 34 cup butter, cut into small pieces
  • 5 ounces unsweetened chocolate, chopped
  • 12 teaspoon vanilla
  • 1 34 cups sugar
  • 4 large eggs
  • 34 cup flour
  • 1 12 cups skor toffee pieces (use the Skor bits sold in packages, not the bars, or can use English toffee bits)
  • 23 cup whipping cream (unwhipped)
  • 1 cup whole almond (toasted then coarsley chopped)


  1. Set oven to 350 degrees (second-lowest position).
  2. Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
  3. In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
  4. Whisk in sugar then eggs and then flour.
  5. Add/mix in 1 cup toffee bits.
  6. Pour the batter into the pan.
  7. Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
  8. Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
  9. In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
  10. Pour the topping over the bars in the pan.
  11. Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
  12. Chill bars until cold (about 2 hours).
  13. Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.

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