Granola Chocolate Chip Toffee Bars

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Featured Image for post Granola Chocolate Chip Toffee Bars

A cross between a cookie and a granola bar, these easy-to-make, easy-to-serve bar cookies are sweet, crunchy, chewy and delicious. 

Pillsbury challenged me to dress up their refrigerated chocolate chip cookie dough for the holidays. Their cookie dough makes a great base for a bar cookie, and with a few easy add-ins you have a bar cookie that would be a perfect addition to any cookie gift boxes you’re making for the holidays.

Collage of Making a Foil Sling for Bar Cookies - Barbara Bakes

Tip: The easiest way to line a pan with foil is to turn the pan upside down and fold the tin foil around the pan. Remove the foil, turn the pan right side up and the liner fits perfectly. Be sure and cut the foil longer than the length of the pan so you have handles to lift the cookies out of the pan.  Then just peel the foil off and your bar cookies will be super easy to cut.


My grandson was visiting the day I made these cookies. He loves helping grandma in the kitchen. He helped measure the add-ins, and liked pressing the dough in to the pan.

I mixed the cookie dough in my stand mixer, but you could easily just mix it up with a wooden spoon. I used a vanilla almond granola in these bar cookies, but use whatever granola you like.

Granola Chocolate Chip Toffee Bar Cookie Recipe on

This recipe is super quick and easy, perfect on those days when you’re really pressed for time.

Featured Image for post Granola Chocolate Chip Toffee Bars
Yield: 16 bar cookies

Granola Chocolate Chip Toffee Bars

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookie dough
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup low fat almond granola
  • 1/2 cup English toffee bits


  1. Preheat oven to 350°
  2. In large mixing bowl, add all ingredients and mix until the dough forms large clumps.
  3. Press dough firmly into a greased or foil lined 8x8 pan.
  4. Bake 20 to 25 minutes until golden brown. Cool completely, about 2 hours before cutting in to 4 rows by 4 rows.

Disclosure: This post is sponsored by Pillsbury, but all opinions expressed are always my own.

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