No time to make a fancy dessert? No one will know or care with this easy, one-bowl, 10-minute Chocolate Chip Toffee Skillet Tart!
They say that necessity is the mother of invention. That’s true… however, in the case of this Chocolate Chip Toffee Skillet Tart, it was actually a guilty conscience that motivated my inventiveness.
I totally forgot about a dental appointment back in December. That wasn’t bad enough. When I realized that I had missed the appointment, I kept meaning to call the office and apologize but with the craziness of the holidays, I kept forgetting to do that too. Then we were out of town for over a week and by the time we returned, the new year had arrived. At that point, so much time had passed, I was embarrassed to call and make another appointment.
Scott finally made up for my delinquency and scheduled check-ups for both of us. I decided to bring a “peace offering” to the appointment… You know, something sweet to make amends. It had to be easy and quick though as I didn’t have much time to spare that morning.
A quick, easy, company-worthy dessert!
I love easy, one-bowl, no-mixer desserts, so I adapted the original recipe for this dessert (from the Maida Heatter’s Cookies book) to make it simpler. I softened my butter in the microwave (on a low power) making it super easy to combine with the other ingredients without a mixer.
I also added chocolate chips and toffee bits, both in the batter and as a pretty topping. And to keep the tart super moist and give it a fun presentation, I used my cast-iron skillet instead of a square baking pan as the recipe directs.
The aroma that filled the house was amazing as this Chocolate Chip Toffee Skillet Tart was baking. I hoped that it would taste as wonderful as it smelled.
And it did! Everyone at the office loved it, although they would have been just as gracious and kind if I’d come empty-handed. That’s just the kind of people they are. They did remark, however, as we were leaving, that it really wouldn’t be terrible if I missed dental appointments in the future…
So that’s the long story made short of how this Chocolate Chip Toffee Skillet Tart came into being.
I’ve served this delicious dessert several times since our visit to the dentist. It’s over-the-top-crazy-good served warm with a scoop of vanilla ice cream – one of those desserts that elicits little moans of delight with the first bite!
Do you need to get back into anyone’s good graces? Well, maybe not, you probably don’t have those kinds of problems… You might just need a super quick, company-worthy dessert for a busy day. If you’ve got 10 minutes to spare, I’ve got you covered! Just pull out your mixing bowl and a skillet and throw together this Chocolate Chip Toffee Skillet Tart. It’s one of those recipes you’ll be pulling out again and again!
Café Tips for making this Chocolate Chip Toffee Skillet Tart
- You can make this tart early in the day and just pop it back in a low oven during dinner. It will be deliciously gooey and warm when it’s time for dessert. Serve it with a scoop of vanilla ice cream for lots of ooohs and aaaahs!
- This Chocolate Chip Toffee Skillet Tart freezes well. Allow it to cool completely then freeze it in the pan or on a plate, uncovered for an hour. Then wrap tightly in plastic wrap or store in a large ziplock bag. Freezing the tart uncovered at first will keep the pretty chocolate chip topping from getting smushed.
- If tart is frozen, allow it to thaw for several hours. Serve at room temperature or rewarm just before serving.
- Because you don’t use a mixer to make this Chocolate Chip Toffee Skillet Tart, the butter needs to be very soft. You can soften butter by letting it sit at room temperature for several hours but sometimes that’s not enough. The microwave is a wonderful way to soften butter in minutes. Each microwave is a little different though so you’ll have to experiment a bit to see how long it takes with yours. Start with a minute on power level 1 (10%). Then proceed in 20-30 second increments until it’s super soft – but not melted. My old microwave would soften a stick of butter in less than two minutes. With my current microwave, it takes closer to 4 minutes. It really does vary from one model to another!
- You don’t have to have a cast iron skillet to make this dessert, any heavy duty oven-safe skillet will work. If you don’t have one, you’re missing out on a wonderful kitchen work-horse. I use mine for chicken, steak, salmon, veggies, cornbread, sweet rolls, biscuits, cobblers and a zillion other things. They’re not expensive and, unlike lots of other cookware, will last a lifetime.
- This recipe calls for They’re not expensive. Toffee bits can be found in many larger grocery stores in the chocolate chip section or They’re not expensive.
- For a pretty garnish, I like to use a combination of mini chocolate chips and regular size chocolate chips. You can definitely just use the mini chips for this tart if you don’t feel like fussing with the two different sizes.
- 4 ounces butter very soft
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 ¼ cups dark brown sugar
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup flour
- ¾ cup mini chocolate chips divided 3/4 cup - 1/4
- ¾ cup toffee bits divided 1/2 cup- 1/4
- 2 tablespoons regular size chocolate chips for garnish, if desired
Preheat oven to 350˚F. Spray a 9-inch cast iron skillet (or a 9-inch heavy duty, oven-safe skillet) with baking spray.
Stir butter with a wooden spoon or sturdy spatula in a medium size bowl for 1 minute until soft and fluffy. Add molasses, vanilla, dark brown sugar and salt. Stir until smooth.
Add eggs, one at a time, stirring until well blended after each addition.
Sprinkle flour over the top and stir just until all the flour is incorporated. Add 1/2 cup of the chocolate chips and 1/2 cup of the toffee bits. Stir till combined. Set remaining chips and toffee bits aside.
Transfer batter to prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center of the tart come out clean or with just a few moist crumbs.
Sprinkle top of tart with reserved chocolate chips and toffee bits (and regular size chips, if using). Serve warm or allow to cool and rewarm in a 250˚F oven for 10 minutes before serving.
See Café Tips above for more detailed instruction and tips.
See Café Tips above for more detailed instruction and tips.
Recipe adapted from Maida Heatter's Cookies cookbook.
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