toffee bars


A few months ago I bought a cookie cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I have looked through this book a gajillion times and have bookmarked things that I want to make, so I  chose the Toffee Bars to take my  “cookbook virginity”.  It was a hard choice, but I knew I wanted to wait for the “right one”.  The Toffee Bars were definitely the right one for me.


The Toffee Bars were yummy and easy to make.  For those who know me or read my blog, know that I love things that are easy to make.  Don’t get me wrong I love the challenge of making difficult dishes, but when I get off work and I want something homemade and sweet, easy is the way to go for me.  One of the reasons I chose this dish was because it looked easy, oh and I had most of the ingredients on hand.

I took the cookies to work and they were devoured within a day and a half.  Keep in mind that there are only 8 people in my office, so either the bars were really tasty or they were really yummy.  I’m pretty sure I had Toffee Bars for breakfast, mid-morning snack and afternoon snack.  Okay, so there goes 3 of the 24 bars the recipe made.….don’t judge!




toffee bars


1 1/2 sticks unsalted butter
1/3 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 1/4 cups unbleached all-purpose flour
6 oz. pecan halves

1 tbl. water
3/4 cup packed light brown sugar
1 stick unsalted butter, cut into 4 chunks
1 cup milk chocolate chips


preheat the oven to 350 degrees. position rack in the lower third of the oven.

line the bottom and all four sides of a 9x13 pan with foil.

cut the butter into chunks and melt in a large saucepan over medium heat. remove from heat and stir in the sugar, vanilla and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of the pan. scatter the pecan pieces over the dough without pressing then into it. lay a piece of foil loosely over the nuts to allow them to toast without burning while the crust is baking.

bake for 20 to 25 minutes, until the crust is lightly browned at the edges.

while the crust is baking make the topping by combining the water and brown sugar in a small saucepan and whisk until the sugar is moistened. heat the mixture over medium heat and bring to a boil, stirring occasionally. whisk in the butter and remove from heat.

when the crust is ready, whisk the topping until smooth. remove the foil from the crust and scrape the hot butter mixture over the pecans on the crust. bake for 12 to 15 minutes, until the topping is dark and bubbling vigorously. remove the pan from the oven and scatter the chocolate chips evenly over the top. cool the bars in the pan on a rack. lift the ends of the foil liner and transfer to a cutting board. use a long sharp knife and cut into 24 pieces.


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