Toffee-Pecan Bars

I think I’m in denial that we’re almost at the end of the 12 Weeks of Christmas Cookies. When we started back in September it seemed like SO far away to actually get to December and now we’re nearly to the end. I got to reap the rewards of my baking this week though at a cookie exchange I hosted in my home. I just pulled out a variety of cookies from the freezer for the exchange and still have lots leftover to wrap up for friends and neighbors. Love it!

This week’s selection is again courtesy of my son (he was busy that afternoon a few weeks ago when he was marking recipes!) And I cannot resist a good toffee bar so these looked delicious. They are like a butter cookie with toffee and chocolate on top. With all the butter they are certainly not low-cal but definitely delicious. I hope you enjoy them too!

TOFFEE-PECAN BARSThis recipe is from Betty Crocker Kitchens

Prep Time: 30 Minutes
Total Time: 2:00 Hrs
Makes: 48 bars

Crust
3/4 cup butter or margarine, softened
1/3 cup packed brown sugar
1 egg
2 cups Gold Medal® all-purpose flour

Filling
1 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 cups coarsely chopped pecans

1 cup swirled milk chocolate and caramel chips (from 10-oz bag)

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.
Makes 48 bars

My notes:
When you are boiling the butter sugar mixture for the filling, do not leave the stove. It can burn easily if you’re not careful. Once in the bar pan, the edges of my bars got a little extra brown—I’m not sure if that’s the sugary mixture on top or what. So I guess just pay attention to that when baking. Also, I couldn’t find the swirl chips so used a combination of chocolate and butterscotch chips.

Are you a blogger that would like to join our blog hop? Then join us every Thursday (or any Thursday you can make it!) from now until December 15th. And if you’re not a blogger or just not up for blogging about it, then join us anyway and fill your freezer.

Each week we’ll be bringing you lots of new inspiring recipes. Put on your baking cap and collect all those recipes from your recipe box, magazine cuttings, cookbooks or online. Now is the time to make those cookies you’ve always wanted to. And feel free to make a bar or even a candy—any sort of sweet treat will do!

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