Sticky Toffee Pudding Bars Recipe Easy Party Dessert for Crowd

Name: Sticky Toffee Pudding Bars
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: British
Ingredients: 1 cup (150g) pitted Medjool dates, chopped; 1 cup (240ml) boiling water; 1 tsp baking soda; 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) packed light brown sugar; 2 large eggs, room temperature; 1 3/4 cups (220g) all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp pure vanilla extract; For the Toffee Sauce:; 1/2 cup (113g) unsalted butter; 1 cup (200g) packed brown sugar; 3/4 cup (180ml) heavy cream; 1/2 tsp salt; 1 tsp vanilla extract

Posted on September 24, 2025

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The scent of warm caramel and brown sugar fills the kitchen, and suddenly, everyone’s hovering near the oven—waiting for that first bite. Sticky toffee pudding bars are my go-to for any party, big or small. I’ll admit, the first time I baked these, I was skeptical. Would they really capture that classic, gooey British dessert in bar form? Spoiler: They do, and then some. There’s something magical about a dessert that’s both rich and comforting, with just the right balance of sweetness and depth. It’s like a cozy blanket for your taste buds (that you can cut into squares and serve to a crowd). These sticky toffee pudding bars have become a staple at my family gatherings, potlucks, and honestly, even a Tuesday night “just because” treat.

What makes this sticky toffee pudding bars recipe truly shine? Well, it’s a combination of nostalgia and convenience. I’ve tested (and tasted) dozens of variations, dialing in the perfect bake time and sauce-to-bar ratio. You get all the decadent flavors of classic sticky toffee pudding—chewy dates, buttery cake, and that luscious toffee sauce—without the need for individual ramekins or a water bath. Plus, these bars are easy to transport, slice, and serve, making them an absolute lifesaver for parties or family dinners. If you’re looking for a dessert that’s a showstopper but doesn’t require hours in the kitchen, this is it. Whether you’re feeding picky kids, impressing your in-laws, or just treating yourself, sticky toffee pudding bars fit the bill.

As someone who loves a good shortcut (without sacrificing flavor), I’ve baked these bars at least a dozen times—sometimes swapping in gluten-free flour, other times experimenting with different sugars or dates. They never disappoint, and I always get asked for the recipe. Trust me, after one bite, you’ll see why these sticky toffee pudding bars are the ultimate party-perfect dessert.

Why You’ll Love This Sticky Toffee Pudding Bars Recipe

Quick & Easy: No need for fancy equipment or complicated steps—these bars come together in under an hour, start to finish. Perfect when you need a last-minute dessert for a crowd.
Simple Ingredients: Most of what you need is probably already in your pantry. No weird specialty items—just honest, wholesome basics like brown sugar, butter, and dates.
Perfect for Parties: These sticky toffee pudding bars are made for sharing—cut them into neat squares and watch them disappear at potlucks, birthdays, or holiday gatherings.
Consistent Crowd-Pleaser: I’ve yet to meet anyone (even folks who claim they don’t like dates) who isn’t totally smitten. Kids, adults, picky eaters—everyone loves them.
Unbeatable Flavor & Texture: You get the dreamy, gooey richness of traditional sticky toffee pudding, but with the convenience of a bar. The buttery crumb, chewy dates, and that glossy toffee sauce—pure bliss.

What really sets this sticky toffee pudding bars recipe apart is the method. Instead of baking individual puddings, you make one big batch and pour over just the right amount of homemade toffee sauce. The bars soak up the sauce, creating a moist, indulgent treat that holds its shape (no forks required, but you might want one anyway). I always blend my dates for a smoother batter, which gives you that signature sticky texture without any tough bits. Plus, the toffee sauce is a simple stovetop job—no candy thermometer needed.

Let’s be honest: some desserts look beautiful but don’t quite deliver on taste. Not these bars. They’re the kind you sneak another piece of, even after you’re full. They have that dreamy comfort food vibe, but they’re party-ready. And if you’re anything like me, you’ll find yourself baking a double batch “just in case.”

What Ingredients You Will Need

This sticky toffee pudding bars recipe keeps things simple, yet each ingredient plays a crucial role in building that classic, crave-worthy flavor. Most of these are pantry staples—I love knowing I can whip these up without a grocery run. Here’s what you’ll need:

For the Bars:
- 1 cup (150g) pitted Medjool dates, chopped (the heart of sticky toffee flavor—Medjool are extra soft and caramel-like)
- 1 cup (240ml) boiling water (to soften the dates and infuse moisture)
- 1 tsp baking soda (helps tenderize the dates and gives a light lift)
- 1/2 cup (113g) unsalted butter, softened (for richness—use plant-based butter if needed)
- 1 cup (200g) packed light brown sugar (deep, caramel notes—dark brown sugar works for extra richness)
- 2 large eggs, room temperature (bind everything together)
- 1 3/4 cups (220g) all-purpose flour (for structure—swap with gluten-free blend if needed)
- 1/2 tsp baking powder (ensures rise and lightness)
- 1/2 tsp salt (balances the sweet)
- 1 tsp pure vanilla extract (rounds out the flavors—use a good quality vanilla for best aroma)
For the Toffee Sauce:
- 1/2 cup (113g) unsalted butter (base of the sauce—don’t skimp!)
- 1 cup (200g) packed brown sugar (sweet and molasses-y—light or dark both work)
- 3/4 cup (180ml) heavy cream (for ultra-creamy, glossy sauce—half-and-half works if you’re in a pinch)
- 1/2 tsp salt (for balance and that craveable, salted-caramel vibe)
- 1 tsp vanilla extract (brings everything together)

Ingredient Notes & Swaps:

Dates: If you can’t find Medjool, use Deglet Noor—just soak a bit longer for tenderness.
Butter: Both regular and plant-based butters work equally well. I’ve even tried with coconut oil for a dairy-free option (adds a subtle coconut note).
Gluten-Free: A 1:1 gluten-free flour blend makes these bars celiac-friendly—no one will notice the difference.
Brown Sugar: If you’re out of brown sugar, mix granulated sugar with a tablespoon of molasses per cup.
Vanilla: Don’t skip it! Good vanilla is key to that signature aroma.

These ingredients come together for a dessert that’s rich, chewy, and absolutely loaded with flavor. You’ll be amazed at how something so simple can taste so fancy.

Equipment Needed

9×13-inch baking pan (metal or glass—just line with parchment for easy removal)
Medium mixing bowl (for soaking dates)
Large mixing bowl (for the batter)
Electric mixer (hand or stand—makes creaming the butter a breeze, but you can use some muscle and a sturdy spatula if needed)
Small saucepan (for the toffee sauce—nothing fancy, just make sure it heats evenly)
Measuring cups and spoons (accuracy is your friend with baking!)
Parchment paper (for mess-free, clean edges—my secret for perfect-looking bars)
Sharp knife (for slicing the bars cleanly)

If you don’t have an electric mixer, just be prepared for an arm workout—creaming butter and sugar by hand is totally doable, but takes a bit more effort. I’ve even used a potato masher to break up dates when my food processor was on the fritz. If you’re baking on a budget, don’t worry—just use what you have and line your pan well to avoid sticking. Trust me, these bars are forgiving!

Preparation Method

Prep the Dates: Place 1 cup (150g) chopped dates in a medium bowl. Pour 1 cup (240ml) boiling water over the dates. Stir in 1 tsp baking soda. Let the mixture sit for 10 minutes, until the dates are soft and mushy. (This step is key for that signature sticky texture—don’t rush it!)
Preheat and Prep: While the dates soak, preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting.
Cream Butter and Sugar: In a large bowl, beat 1/2 cup (113g) softened butter with 1 cup (200g) brown sugar until light and fluffy—about 2-3 minutes with an electric mixer. If doing this by hand, really work the mixture until pale and creamy. This creates a tender crumb.
Add Eggs and Vanilla: Beat in the eggs, one at a time, scraping down the sides after each. Add 1 tsp vanilla extract. The batter will look silky and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) flour, 1/2 tsp baking powder, and 1/2 tsp salt. Gradually add the dry ingredients to the wet, mixing just until combined—don’t overmix, or your bars could turn out tough.
Blend the Dates: Mash the soaked dates with a fork or blend with an immersion blender for a smoother texture. Add the date mixture (liquid and all) to the batter, folding gently until fully incorporated. The batter will be thick and sticky—just go with it!
Bake: Spread the batter evenly in the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). The top should be golden and set, but not dry.
Make the Toffee Sauce: While the bars cool slightly, melt 1/2 cup (113g) butter in a small saucepan over medium heat. Stir in 1 cup (200g) brown sugar and cook until bubbling, about 2 minutes. Slowly add 3/4 cup (180ml) cream and 1/2 tsp salt, stirring constantly. Simmer for 3-4 minutes, until thickened. Remove from heat and stir in 1 tsp vanilla.
Soak the Bars: While the bars are still warm, poke holes all over with a skewer or fork. Pour about half the toffee sauce evenly over the bars, letting it soak in. Reserve the rest for drizzling when serving. Let cool completely in the pan for clean cuts.
Slice and Serve: Once cool, use the parchment overhang to lift the bars out. Slice into squares or rectangles. Warm the remaining toffee sauce just before serving and drizzle over each bar for maximum gooeyness.

Notes: Don’t panic if the batter looks dense—that’s what makes them moist. If your bars seem underbaked, let them cool; they’ll firm up as they rest. For extra smooth dates, a quick pulse in a food processor works wonders (but not required). And trust me, the toffee sauce thickens as it cools—if it gets too thick, just warm it up with a splash of cream.

Cooking Tips & Techniques

Use Soft Dates: If your dates are a bit dry, soak them a little longer or microwave with the water for 30 seconds before mashing. Soft dates melt right into the batter.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your bars tough rather than tender.
Room Temp Ingredients: Make sure your butter and eggs are at room temperature. Cold ingredients won’t cream properly and can cause a dense texture.
Parchment Paper Trick: For bars that lift out perfectly, line your pan with parchment and let it overhang the sides. This also makes cleanup so much easier—been there, scrubbed that.
Toffee Sauce Timing: Don’t walk away from the stove while making the sauce—it can go from perfect to burnt in a flash. I learned this the hard way (twice!). Stir constantly and watch for that glossy, thickened look.
Make Ahead: The bars actually taste better the next day, as the flavors develop and the sauce soaks in. If you can, bake them the night before your event.
Warm Before Serving: For that just-baked experience, pop slices in the microwave for 10-15 seconds and drizzle with warm sauce. Heaven.

Honestly, I’ve tried every shortcut and mistake in the book—forgetting to line the pan, using cold eggs, even pouring the sauce on too soon. The result? Still delicious, but not quite as dreamy. Follow these tips, and your sticky toffee pudding bars will come out party-perfect every single time.

Variations & Adaptations

Gluten-Free: Use a 1:1 gluten-free baking blend in place of all-purpose flour. I’ve made this swap for celiac friends, and the bars stay just as moist and chewy.
Vegan Option: Swap butter with plant-based butter, eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit until gelled), and heavy cream with coconut cream. The result is a little different, but still rich and satisfying (with a hint of coconut that’s actually lovely).
Nutty Crunch: Add 1/2 cup (60g) chopped toasted pecans or walnuts to the batter for an extra layer of texture. I love this twist for holiday parties!
Spiced Up: Stir in 1/2 tsp ground cinnamon or ginger to the dry ingredients for a cozy, autumn-inspired bar.
Chocolate Drizzle: For an ultra-indulgent finish, drizzle cooled bars with melted dark chocolate along with the toffee sauce.

I once swapped the dates for dried figs when I was out—they add a deeper, almost jammy flavor. And for a summery twist, try folding in a handful of dried cherries. Don’t be afraid to make these bars your own—there’s plenty of room to play!

Serving & Storage Suggestions

Serving: Sticky toffee pudding bars are best served slightly warm, topped with a generous drizzle of toffee sauce. For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. They’re right at home on a pretty platter for parties, or stacked on a rustic wooden board for a cozy vibe.

Pairings: These bars go beautifully with strong coffee, black tea, or even a glass of dessert wine for the grown-ups. For potlucks, I’ll often bring a thermos of hot spiced cider—it’s a match made in comfort-food heaven.

Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The toffee sauce can be refrigerated separately; just warm gently before serving. Bars freeze well (without sauce) for up to 2 months. Thaw overnight in the fridge, and reheat in the microwave for that gooey, fresh-baked taste.

The flavors deepen as they sit, so don’t be surprised if they taste even better on day two. Plus, they travel well, making them my go-to for gifting or bake sales.

Nutritional Information & Benefits

Each sticky toffee pudding bar (based on 24 bars per batch) is approximately 210 calories, with 4g protein, 8g fat, and 33g carbohydrates. The dates bring fiber, potassium, and natural sweetness, while the bars are free of artificial flavors or preservatives.

For those with dietary concerns, you can easily adapt this recipe to be gluten-free or dairy-free. Do keep in mind the presence of dairy (in the butter and cream) and gluten (in the flour, unless substituted) for those with allergies. The bars are nut-free unless you choose the nutty variation.

As someone who prefers real ingredients over processed snacks, I love knowing exactly what’s in my dessert. Sure, it’s a treat—but it’s made with love and a handful of wholesome ingredients.

Conclusion

If you’re searching for a dessert that’s both nostalgic and practical, these sticky toffee pudding bars are a must-bake. They capture everything you love about the classic pudding, but in a party-friendly format that’s easy to make, transport, and share (though you might want to keep a few extra back for yourself—just saying!).

I love this recipe because it’s the kind of treat that brings everyone together—simple, rich, and impossible to resist. Don’t be afraid to riff on the basics and find your family’s favorite twist. If you try this recipe, I’d love to hear how it turned out—leave a comment, share your photos, or tell me your favorite variation! Happy baking, and may your kitchen always smell like caramel and celebration.

Frequently Asked Questions

Can I make sticky toffee pudding bars ahead of time?

Absolutely! In fact, they get even tastier as the flavors meld overnight. Just store them in an airtight container and warm before serving for that fresh-from-the-oven bliss.

Do I have to use Medjool dates?

Medjool dates give the richest flavor and softest texture, but you can use Deglet Noor or even dried figs in a pinch—just soak until very soft.

Can these bars be made gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for the regular flour. I’ve done this several times and the bars stay moist and delicious.

How do I keep the toffee sauce from getting grainy?

Stir constantly over gentle heat, and make sure the sugar fully dissolves before adding the cream. If it thickens too much, just whisk in a splash of cream to loosen it up.

What’s the best way to serve these for a party?

Slice them into bite-sized squares, drizzle with warm toffee sauce, and arrange on a pretty platter. For an extra wow-factor, offer a bowl of whipped cream or vanilla ice cream for guests to top their bars.