If you are a pecan pie lover, then you are going to flip over this square version that just so happens to be easier to make and extra tasty thanks to a few special ingredients. This recipe has a brown sugar shortbread crust plus a dark chocolate toffee pecan pie filling that is salty and sweet and everything you could want in a dessert. Dark chocolate toffee pecan bars will quickly become your new go-to dessert year after year.
These bars originally were in my first cookbook and because every time I made them I had an overwhelming request for the recipe, I decided it needed a permanent spot on here too. You might be thinking I’ve had a pecan bar before and they are good, but what makes this one so special? In addition to a buttery shortbread crust, the filling has dark chocolate chips, toffee bits, and just enough salt that creates the ultimate texture and flavor. It is in my opinion, the perfect bite with every bite. They are slightly chewy, have a tender crust, and are the perfect balance of a bit of salt with the sweet.
If you have ever been intimidated to make a from scratch pecan pie, these bars are for you. They are easy to make and truly might be, dare I say better than a traditional pecan pie. My only warning for you is that they are 100% addicting and you may or may not be able to stop eating them! (But also…totally worth it.)
Honestly the hardest part of this recipe is allowing them to completely cool before slicing into them.
A few questions you might ask:
Can I substitute a different chocolate? YES! Feel free to use milk chocolate if you prefer.
What if I can’t find toffee bits? You can leave them out if you can’t find them, but they should be on the baking aisle right with the chocolate chips.
Can I make them in advance? YES! These bars are actually better if they set totally before slicing and will stay fresh for up 3-4 days.
What’s the best way to store these bars? I suggest storing them in an airtight container in single layers divided by parchment paper to prevent sticking.
Do I have to bake them in a jelly roll pan? You don’t, but the bake time and quantity will change so keep that in mind and each bar will be thicker.
Ingredients:
Crust-
1 Cup Room Temperature Softened Butter (2 sticks)
2 2/3 Cup All Purpose Flour
2/3 Cup Brown Sugar
1 Tsp. Salt
Filling-
4 Eggs
3/4 Cup Brown Sugar
1 Cup Light Corn Syrup
4 Tbsp. Unsalted Butter Melted
1 1/2 Tsp. Vanilla Extract
1/2 Cup Toffee Bits
1 Cup Dark Chocolate Chips
1/2 Tsp. Salt
2 Cups Pecans
Directions:
Preheat oven to 350 degrees.
To make the crust, cream the butter and sugar together until creamy.
Add flour and salt and mix until crumbly.
Line a jelly roll baking sheet with aluminum foil, allowing some overhang. Press the crust into the aluminum foil into an even layer. (Tip: place parchment on top of the dough and use a roller to help you roll the dough into a single layer across the whole pan.)
Bake for 20 minutes until golden brown. Remove from oven.
While the crust bakes, combine eggs, brown sugar, corn syrup, butter, vanilla, toffee bits, dark chocolate chips, and pecans in a bowl and mix until well combined.
Pour the pecan mixture over hot crust, spread out the pecans and chocolate chips if needed so that every bar has an even amount and bake for another 20 minutes until bubbly.
Let cool completely and then remove bars by lifting aluminum foil from the baking sheet and slice into squares.
Serve with ice cream if desired.
How good do these look? I just know you are going to love this recipe as much as I do!
