Pecan Pie Toffee Bars
Indulge in the ultimate treat with these Pecan Pie Toffee Bars—a decadent twist on the classic pecan pie that's perfect for any occasion. Featuring a buttery shortbread crust, a gooey pecan-toffee filling, and a hint of honey for added sweetness, these dessert bars strike the perfect balance between chewy and crunch. The recipe is simple yet impressive, combining pantry staples like all-purpose flour and brown sugar with indulgent ingredients like toffee bits and heavy cream. Ready in under an hour, these pecan pie bars are ideal for holidays, bake sales, or whenever you're craving a rich, nutty dessert. Slice them into squares and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 150 grams light brown sugar, packed
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams toffee bits
- 200 grams pecan halves, chopped
- 60 milliliters heavy cream
- 60 milliliters honey
- 1 large egg
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, cream together 170 grams of unsalted butter (softened) and 100 grams of granulated sugar until light and fluffy.
Add 1 teaspoon of vanilla extract and mix until incorporated.
Gradually mix in 240 grams of all-purpose flour and 1/2 teaspoon of salt until the mixture forms a crumbly dough.
Press the dough evenly into the prepared baking pan to form the crust. Bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust bakes, prepare the pecan filling. In a medium saucepan, combine 57 grams of unsalted butter, 150 grams of light brown sugar, 60 milliliters of honey, and 60 milliliters of heavy cream over medium heat. Stir constantly until the mixture begins to bubble.
Let the mixture simmer gently for 1-2 minutes, then remove it from the heat and stir in 1 teaspoon of vanilla extract.
Allow the mixture to cool for 5 minutes, then whisk in 1 large egg until fully incorporated.
Stir in 120 grams of toffee bits and 200 grams of chopped pecans into the filling, ensuring they are evenly distributed.
Pour the pecan filling over the pre-baked crust, spreading it out evenly.
Return the pan to the oven and bake for an additional 18-20 minutes, or until the filling is set and golden brown.
Remove the pan from the oven and let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
Once cooled, slice into 16 squares or desired shapes and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.8 g | 513% | |
| Saturated Fat | 160.8 g | 804% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 605.6 g | 220% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 375.9 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 461 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
