Description
These sticky toffee pudding bars capture all the gooey, comforting flavors of the classic British dessert in an easy-to-make, party-friendly bar form. Perfect for gatherings, potlucks, or a cozy night in, they feature chewy dates, buttery cake, and a luscious homemade toffee sauce.
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
Instructions
- Place chopped dates in a medium bowl. Pour boiling water over the dates and stir in baking soda. Let sit for 10 minutes until soft and mushy.
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, beat softened butter with brown sugar until light and fluffy (2-3 minutes with an electric mixer or by hand).
- Beat in eggs one at a time, scraping down the sides after each. Add vanilla extract and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Mash or blend the soaked dates (with liquid) until smooth. Fold the date mixture into the batter until fully incorporated.
- Spread batter evenly in the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out mostly clean.
- While bars cool slightly, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until bubbling (about 2 minutes). Slowly add cream and salt, stirring constantly. Simmer for 3-4 minutes until thickened. Remove from heat and stir in vanilla.
- While bars are still warm, poke holes all over with a skewer or fork. Pour about half the toffee sauce evenly over the bars. Reserve the rest for serving. Let cool completely in the pan.
- Once cool, lift bars out using parchment overhang. Slice into squares or rectangles. Warm remaining toffee sauce and drizzle over each bar before serving.
Notes
For best results, use soft Medjool dates. If using drier dates, soak longer or microwave briefly. Don’t overmix the batter after adding flour. The bars taste even better the next day as flavors meld. Toffee sauce thickens as it cools—reheat gently with a splash of cream if needed. Bars can be made gluten-free with a 1:1 gluten-free flour blend. For a vegan version, use plant-based butter, flax eggs, and coconut cream.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 210
- Sugar: 22
- Sodium: 170
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
Keywords: sticky toffee pudding bars, party dessert, British dessert, easy dessert bars, toffee sauce, date bars, crowd dessert, potluck dessert, make ahead dessert