Pecan Toffee Bars
Indulge in the irresistible combination of buttery crust, gooey caramel toffee, and crunchy pecans with these heavenly Pecan Toffee Bars. This easy-to-make recipe features layers of rich sweetened condensed milk caramel, toasted pecans, and a glossy chocolate topping, all atop a perfectly golden shortbread base. Ideal for holiday treats, bake sales, or anytime you crave a decadent dessert, these bars deliver the perfect balance of sweet, nutty, and chocolatey flavors. Ready in just under an hour, these bite-sized treats are both elegant and indulgent, making them a crowd-pleasing favorite for any occasion. Whether served as a snack or an after-dinner dessert, these Pecan Toffee Bars are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup, packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 0.5 cup, packed dark brown sugar
- 1.5 cups, roughly chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together with a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the all-purpose flour and salt. Mix until a crumbly dough forms. Do not overmix.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Use a spatula or your hands to ensure it is evenly distributed and packed.
Bake the crust in the preheated oven for 15 minutes or until it is lightly golden. Remove and set aside while preparing the toffee layer.
In a medium saucepan, combine the sweetened condensed milk and dark brown sugar. Heat over medium heat, stirring constantly, until the mixture thickens and turns a soft caramel color, about 5-7 minutes.
Pour the toffee mixture evenly over the baked crust, smoothing it out with a spatula.
Sprinkle the chopped pecans evenly over the toffee layer, pressing them gently into the surface.
Bake in the oven for an additional 15 minutes, until the toffee bubbles slightly and the pecans are fragrant.
Remove from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot bar surface. Let sit for 2-3 minutes to allow the chocolate to melt, then spread it evenly with a spatula.
Let the bars cool completely in the pan. Once cooled, refrigerate for 1-2 hours to firm up the toffee and chocolate layers.
Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into 24 squares or desired shapes.
Store the Pecan Toffee Bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 24.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 103 mg | 2% | |
*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.
