Low Calorie Chocolate Toffee Bars Recipe

As I mentioned earlier, dark chocolate is good for you in that it contains flavonols that act as antioxidants to help you ward off plenty of bad things including cancer. Not to mention that dark chocolate is heavenly delicious. To that end, I try to learn as much dish that contains dark chocolate for healthy snacks to make.

Here's one, chocolate toffee bars!

Low Calorie Chocolate Toffee Bars Recipe

This particular recipe makes about 30 bars and takes about an hour to complete including prep time.

Low Calorie Chocolate Toffee Bars


  • 1/4 cup unsalted butter, softened
  • 1 cup Splenda Brown Sugar
  • Blend, firmly packed
  • 1/2 cup light corn syrup
  • 1/2 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, softened
  • 1/2 cup Splenda Brown Sugar Blend, firmly packed
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 (1-ounce) squares unsweetened chocolate, chopped
  • 2 tablespoons Splenda Brown Sugar Blend

Instructions for making Chocolate Toffee Bars


Preheat oven to 350 F. Lightly spray a 13-by-9-by-2-inch baking pan with vegetable cooking spray.

Beat 1/4 cup butter and 1/2 cup Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk, beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.

Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.


Combine butter, Splenda Brown Sugar Blend, corn syrup, evaporated milk and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly, until Splenda Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.


Combine chocolate squares and Splenda Brown Sugar Blend in the top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle over toffee. Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.

Having to take care of a diabetic aunt, I keep in mind the effects of sugar as much as possible. Luckily, I this recipe uses Splenda as an ingredient instead of regular sugar. And that helps keep calories down. If you don't like using Splenda, try substituting other artificial sweeteners such as Stevia. For me, I'd rather just use regular table sugar but eat in smaller portion.