Best Toffee Pecan Bars Recipes

TOFFEE PECAN BARS

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.

TOFFEE-CHOCOLATE PECAN BARS

Steps:

• Set oven to 325 degrees.
• Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
• In a large bowl whisk together brown sugar with butter until well blended.
• Add in eggs, milk and vanilla; whisk until combined.
• Add in flour and salt and mix until blended.
• Stir in 1/2 cup mini chocolate chips.
• Spread into prepared baking pan.
• Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
• Bake for about 222-25 minutes or until the center tests done with a toothpick.
• Allow to cool completely in the pan on a rack.
• Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.

EASY PECAN BRICKLE BARS GRAHAM CRACKER TOFFEE RECIPE

Steps:

• Break grahams into fourths. Line 15x10x1inch pan with crackers. Pan melt butter and sugar. Bring to a boil over medium high heat, remove immediately and pour over crackers. Sprinkle with nuts.
• Bake in a 350 degree oven for 12-15 minutes. Remove from oven and transfer to parchment paper. The best way to do this is using two butter knives, or a small spatula. Scoop each graham cracker individually and transfer to parchment.
• Repeat until all grahams are moved to paper.
• Spread melted chocolate over each brickle bar. Allow to set. Store in airtight container.

TOFFEE-PECAN BARS

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.

SALTED CARAMEL PECAN TOFFEE BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 15 x 10-inch jelly roll pan or a pan close to that size with foil. Spray lightly with cooking spray. Place graham crackers in a single layer on the pan. In a medium pot, melt butter & brown sugar together over medium heat, stirring often. Add heavy whipping cream. Bring to a boil, then simmer for 4 minutes, stirring constantly. Add vanilla. Pour caramel sauce over graham crackers & spread evenly. Sprinkle with pecans. Bake for 10 minutes, until lightly golden brown & bubbly. Remove from oven & sprinkle with sea salt. Carefully lift foil from the pan & place on a cooling rack. Let cool for at least 30 minutes. Break into squares.

PECAN PIE TOFFEE BARS

Steps:

• Preheat oven to 375 degrees F.
• Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.
• In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
• Pour over the partially baked crust.
• With a spatula, spread filling to cover the dough.
• Bake an additional 18 to 22 minutes, or until golden brown.
• Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
• Cool completely. Cut into bars.

TOFFEE PECAN BARS

Steps:

• 1. Preheat oven to 350°. Spray a 13 x 9 inch baking pan with cooking spray. In a bowl, combine flour and sugar; cut in butter until mixture is crumbly. Press into prepared baking pan. Bake for 15 minutes. In a bowl combine the egg, milk and vanilla; mix well. Fold in toffee bits and nuts. Spoon mixture over crust. Bake for 25 minutes or until golden brown. Chill until firm before cutting.

MILLIONAIRE TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
• Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
• Press into the bottom of an 8 x 11-inch baking dish and cook for 18 to 20 minutes, or until light golden brown.
• In a new bowl combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Once the mixture is boiling, continue to stir until it is thick and golden brown (being careful not to burn) about 5-7 minutes.
• Pour over the cooked shortbread.
• Sprinkle with chopped pecans.
• Allow to set in refrigerator overnight.