Cookie, toffee bar
Common food
Photo: Wikipedia
A dense, chewy confection that marries the buttery crunch of a cookie with the rich, caramelized sweetness of toffee. Its texture is a delightful contrast of crisp edges and a sticky, melt-in-your-mouth center, delivering an intense hit of buttery, sugary flavor. Nutritionally, it's a high-energy treat, with nearly a quarter of its calories coming from fat and over a third of its weight from sugar.
Calorie split: 4% protein · 52% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect marriage of textures—the satisfying snap of toffee giving way to a chewy, buttery interior. It's a nostalgic comfort food, often associated with holidays and homemade gifts, offering a simple, decadent pleasure.
⚠️ Watch-outs & how to enjoy it better
The very qualities that make it delicious—high sugar and saturated fat—can lead to energy spikes and crashes, and it's not ideal for those monitoring blood sugar or calorie intake. To enjoy mindfully, pair a small piece with a handful of nuts or a piece of fruit to add protein, fiber, and slow the sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains small amounts of protein and dietary fiber
- Provides a quick mood boost and satisfies sweet cravings
- Often includes nuts, adding trace minerals and healthy fats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'toffee' likely derives from the Creole word 'tuffy,' meaning a confection tough enough to pull teeth, highlighting its original, notoriously hard texture.
Full nutrition (USDA data · scales with serving)
| Water | 3.6 g |
| Energy | 492 kcal |
| Protein | 5.1 g |
| Total lipid (fat) | 24.7 g |
| Carbohydrate, by difference | 65.4 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 32.9 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 5.6 mg |
| Magnesium, Mg | 41.0 mg |
| Phosphorus, P | 109 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 311 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.32 mg |
| Selenium, Se | 3.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 72.0 ug |
| Folic acid | 29.0 ug |
| Folate, food | 43.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 10.5 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 33.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 11.0 mg |
| Theobromine | 83.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 3.3 g |
| Fatty acids, total monounsaturated | 6.3 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 6.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 8.4 g |
| PUFA 18:2 | 7.5 g |
| PUFA 18:3 | 0.88 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
A toffee bar is a hybrid. It typically has a shortbread or cookie base with a layer of caramelized sugar (toffee) on top, often finished with chocolate. It's richer and more candy-like than a standard cookie.
Why does my homemade toffee turn grainy?
Graininess is caused by sugar crystallization. This can happen if the sugar isn't fully dissolved, if the pot is stirred too much, or if sugar crystals splash onto the side of the pan. Using a wet pastry brush to wash down the sides and avoiding unnecessary stirring helps.
How should I store toffee bars to keep them fresh?
Store them in an airtight container at cool room temperature for up to a week. For longer storage, keep them in the refrigerator, as heat can make them sticky and soft. Separate layers with parchment paper to prevent sticking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.92 kcal/g · 4% calories from protein · 2.0 g fiber · 32.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.