Toffee-Pecan Bars

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

–

Save & Share

Servings 48

false

( 1 ) Rating

1 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

cd6628f2-448f-454b-bd4a-a0792558a1fc

ingredients 9
Prep Time 30 min
Total Time 2 hr 0 min

Ingredients

Crust

3/4: cup butter or margarine, softened

1/3: cup packed brown sugar

1: egg

2: cups all-purpose flour

Filling

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
2 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.
3 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.
4 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.
5 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.

EXPERT TIPS

toggle

Expert Tips

Try using raspberry-flavored chocolate chips instead of the swirled chips.

Coarsely chopped walnuts can be used instead of the pecans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 150
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 50mg; 50%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% Sugars 7g 7% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

JoieElle

report Posted Dec. 17, 2011 5:23 PM

It was very difficult to smear that dab of crust around a 10x15" pan. Tips would be appreciated. Baking time suspiciously long...it bubbled long before 20 passed. I'm concerned that the syrup topping may be hard as a rock.

khstuber

report Posted Dec. 15, 2010 7:36 AM

I have made a similar recipe for years, but I substitute a can of crescent rolls for the crust and do not prebake.