Toffee Pecan Bars Food

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-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.

TOFFEE PECAN PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.
• Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

BEST EVER PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, confectioners' sugar, and butter together in a bowl; press into a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 15 minutes.
• Stir sweetened condensed milk, toffee baking bits, pecans, and egg together in a bowl; pour over hot crust.
• Bake in the oven until browned and bubbling, about 25 more minutes. Cool before serving.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

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.

TOFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

HEATH TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°.
• Grease or spray a large 15-1/2"x20" cookie sheet with cooking spray.
• In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
• Beat at medium speed with an electric mixer until fluffy.
• Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
• Spread mixture into cookie sheet and pat down firmly.
• Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
• Cool completely before cutting into bars.

TOFFEE PECAN COOKIE BARS

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture until well mixed. Stir in chocolate chips, toffee bits and pecans by hand. Spread in greased 15x10x1-inch baking pan.
• Bake 20 to 24 minutes or until golden brown. Cool in pan on wire rack. Cut into 42 bars, 2x1-1/2-inch each.

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.

CHEWY TOFFEE PECAN BARS

Steps:

• Preheat oven to 350F Grease and flour your 9x13 pan, or line with parchment paper for easy removal and slicing.
• Spread the nuts out on a baking sheet and toast for 10 minutes. Let cool, then chop.
• In a large mixing bowl whisk together the brown sugar and melted butter until smooth.
• Whisk in the eggs, vanilla, and salt.
• Fold in the flour until almost fully incorporated, then fold in half of the chopped pecans.
• Turn the batter into your baking pan and spread out evenly.
• Top the batter with the remaining chopped nuts, and an extra sprinkle of brown sugar.
• Bake for about 24 minutes, or until the edges are set and the center doesn't jiggle. The bars will look slightly underdone, and that's good. You don't want to over bake these.
• Cool on a rack before slicing into bars. Note: you can slice them into 12 or 16 pieces. I recommend the smaller size because they are rich.