Chocolate Pecan Toffee Bars

four pecan chocolate toffee bars stacked with one leaning on the side

5 from 1 vote

Full of buttery toffee flavor, Pecan Chocolate Toffee Bars are simply heavenly. A cookie base reminiscent of shortbread is prepared with brown sugar (providing that luscious toffee flavor) and, once baked, is topped with melted chocolate and chopped toasted pecans. Super easy to prepare, these Toffee Bars are true crowd pleasers!

Prep Time10

Cook Time20

Total Time30

Course: cookies

Cuisine: American

Keyword: Chocolate Pecan Toffee Bars

Servings:

Calories: 110kcal

Author: Lee Clayton Roper

Ingredients

1 cup salted butter softened
1 cup light brown sugar firmly packed
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon table salt
2 cups unbleached all-purpose flour
8 ounces milk chocolate such as Hershey brand, broken into pieces
1 cup roasted pecans chopped

Instructions

Preheat oven to 350 degrees. Line a half-sheet (15 by 10-inch) pan with parchment paper.
In a large mixing bowl, using an electric mixer with the paddle attachment, beat the butter and sugar until well mixed and light in color, around 5 minutes.?Add the salt and flour and beat just until blended.
Spread tablespoonful size clumps of dough around the prepared pan. Top with a piece of waxed paper; push down on the paper to spread the dough evenly in the pan. Remove paper and, using wet fingers, smooth the dough into an even layer filling the pan.
Bake for 18 to 20 minutes or until light brown. Remove from oven.
?While the cookie base is baking, in a small glass bowl, melt chocolate in the microwave for 30 seconds. Stir; mike again for 20 seconds. Stir and mike again for 20 seconds. Stir until all the chocolate is melted. Take care not to overheat; the chocolate can turn white.?
Immediately brush melted chocolate over top of cookie base. Sprinkle with chopped pecans, pressing down lightly to make sure they adhere to the chocolate.
Let cookies cool until the chocolate hardens (I cool the cookies to room temperature, then place in the refrigerator for around 1 hour).
Cut into bars and serve.

Notes

Baking dish: You can also make these cookies in a 9 by 13-inch baking dish; increase cook time by 5 to 10 minutes.

How to store: Store cookies in an airtight container in the refrigerator. They’ll last for around 4 to 5 days (but they’re always eaten up before then in my house!). Bring to room temperature before serving. They can also be frozen in an airtight container, for up to 1 month.

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