Best Millionaire Toffee Pecan Bars Recipes

TOFFEE PECAN BARS

Toffee Pecan Bars image

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter, cubed
1 large egg, room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

TOFFEE-PECAN BARS

Toffee-Pecan Bars image

A buttery crust holds a rich topping enhanced with pecans and chocolate-caramel chips.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 48

Number Of Ingredients 9

Ingredients

3/4 cup butter or margarine, softened
1/3 cup packed brown sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 cups coarsely chopped pecans
1 cup swirled milk chocolate and caramel chips (from 10-oz bag)

Steps:

Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 7 g, TransFat 0 g