Chewy Toffee Pecan Bars

stack of toffee pecan bars

These chewy toffee pecan bars are part blondie, part cookie bar, and full on ooey-gooey delicious. The buttery pecan flavor is outrageous!

stack of toffee pecan bars

toffee pecan cookie bars are the perfect fall bake

Calling all toffee, caramel, butterscotch, blondie, butter pecan dessert lovers out there, this bar delivers it ALL and more. And it’s an easy one bowl recipe ~ wahoo! Make them now and enjoy them all fall. Make them for friends, family, co-workers, and then be sure to add them to your holiday sweets assortment, they’ll fit right in (and probably be the first to go.)

toffee pecan bars, sliced

simple list of ingredients for chewy toffee pecan bars

  • pecans ~ start with pecan halves, they’re freshest, and we’re toasting them for really robust flavor.
  • butter ~ unsalted.
  • brown sugar ~ I always use light brown unless otherwise stated. You can use dark brown sugar for a deeper caramel flavor.
  • eggs ~ I always use large eggs for baking.
  • all purpose flour
  • vanilla extract ~ you can also use half vanilla and half almond, or all almond extract if you like.
  • salt ~ it’s essential in this recipe to bring out the nutty caramel flavors. If you use salted butter, don’t add any extra.
a stack of chewy toffee pecan bars

where is the toffee in these bars?

Toffee is a hard candy made by cooking butter and brown sugar to a high heat. These bars have the flavor of toffee, without any bits of candy. If you like you can add toffee chips to the batter, I like Heath brand for that. You can use plain toffee bits, or chocolate toffee in these bars. Add about a cup.

how to tell when your bars are done

It’s a little tricky! Just like brownies and blondies, these chewy bars should not be over baked, but how to tell when they’re actually done? I look first at the edges: they should be set and just barely pulling away from the sides of the pan. The center may look slightly shiny (but not wet) and undone, but that’s ok. Check with a toothpick ~ if there’s wet gooey batter on it, bake a little longer. Otherwise, pull them out, they’ll continue to set up as they cool. The slightly under done texture is what these bars are all about!

toffee pecan bars freeze well

Wrap the bars in plastic, then in foil and they’ll stay fresh for 3 months in the freezer.

can I add chocolate chips?

Go for it! Add white, milk, or dark chips (I’d choose dark.)

can I use a different nut?

Sure, use walnuts or almonds.

sliced butter pecan toffee bars on marble

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butter pecan bars, sliced into squares
stack of toffee pecan bars
Print
5 from 6 votes

Chewy Toffee Pecan Bars

These chewy toffee pecan bars are part blondie, part cookie bar, and full on ooey-gooey delicious. The buttery pecan flavor is outrageous!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Yield 16 servings
Calories 336kcal
Author Sue Moran

Equipment

  • 9×13 pan

Ingredients

  • 1 1/2 cups pecan halves
  • 2 cups lightly packed brown sugar (plus a little more for sprinkling.)
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 Tbsp vanilla extract. Alternatively use 2 teaspoons vanilla and 1 teaspoon almond extract.
  • 1 tsp salt
  • 2 cups all purpose flour

Instructions

  • Preheat oven to 350F Grease and flour your 9×13 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.
    mixing melted butter with brown sugar
  • Whisk in the eggs, vanilla, and salt.
    adding eggs to toffee bar batter
  • Fold in the flour until almost fully incorporated, then fold in half of the chopped pecans.
    folding in flour
  • Turn the batter into your baking pan and spread out evenly.
    mixing toffee bar batter in a bowl
  • Top the batter with the remaining chopped nuts, and an extra sprinkle of brown sugar.
    toffee pecan bars ready to bake
  • 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.
    toffee pecan bars out of the oven
  • 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.
    slicing toffee pecan bars

Nutrition

Calories: 336kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 164mg | Potassium: 103mg | Fiber: 1g | Sugar: 27g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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7 Comments

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  • Reply
    Sandy
    October 25, 2021 at 12:16 pm

    5 stars
    Made these on the weekend and they are phenomenal! Husband inhaled them.

  • Reply
    Janet
    October 22, 2021 at 11:08 pm

    If I wanted to cut this recipe in half, what size pan should I use? There is only my husband & I, & I don’t want to eat the whole pan!! Thank you!

    • Reply
      Sue Moran
      October 23, 2021 at 7:45 am

      Just halve it and make in a 9×9 baker, that should be fine.

  • Reply
    Lorri
    October 21, 2021 at 7:52 am

    I just bought pecan flour; could I sub one cup or all the flour with pecan flour? I imagine it would take this recipe to the next level — even more pecan flavor! What do you think?

    • Reply
      Sue Moran
      October 21, 2021 at 9:03 am

      I would try subbing 1/2 cup of the flour Lorri, I think any more than that might make the bars not hold together very well.

  • Reply
    Lola
    October 20, 2021 at 12:15 pm

    Hi Sue, if I was to use almonds instead of pecans would I use chopped (that I chopped myself) or slivered or sliced? And same amount as pecans? These look so decadent!! Thanks!

    • Reply
      Sue Moran
      October 20, 2021 at 2:21 pm

      Yes, almonds would be great, and I’d use the same amount. I would go with sliced, but any will work.

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