Pecan Pie Toffee Bars
"This was published in the Dallas Morning News in December 2010 as a prize winner in their holiday cookie contest."
photo by CIndytc
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
36
ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1⁄2 cup toasted chopped pecans
- 1⁄2 cup sugar
- 1⁄2 cup light corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1⁄4 cup chocolate chips or 1/4 cup mini chocolate chip, plus extra for topping
- 1⁄4 cup chocolate toffee pieces, plus extra for topping
directions
- Preheat oven to 375 degrees F.
- Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.
- In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
- Pour over the partially baked crust.
- With a spatula, spread filling to cover the dough.
- Bake an additional 18 to 22 minutes, or until golden brown.
- Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
- Cool completely. Cut into bars.
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Reviews
-
These were fabulous....I used sugar free spenda and sugar free syrup, but even with those changes there were wonderful...I cooked them 22 minutes but they really should have came out at 18 minutes....we loved them.
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
