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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!
Chocolate Pecan Toffee Bars
- ¾ cup unsalted butter softened
- ⅓ cup packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup packed brown sugar
- ¼ cup light corn syrup
- 2 cups pecans coarsely chopped
- 5 ounces milk chocolate chips
- 5 ounces caramel chip bars
- Heat oven to 375°F.
- Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
To Make Crust
- In large bowl, beat ¾ cup butter and ⅓ 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.
To Make Filling
- In a medium saucepan, melt butter, brown sugar and the corn syrup, over medium-heat, stirring until combined.
- Bring 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 pan sit for 5 minutes to soften chips.
- 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.
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.