A buttery brown sugar crust is topped with pecans, an easy toffee and chocolate for a rich and delectable bar.
I’m sure you are all familiar with that famous saltine toffee. You know – the kind where you take a layer of saltine crackers, then cook up a mixture of butter and brown sugar that you pour over the top and then melt chocolate on top. If you haven’t had it, you are totally missing out. And if you have, you totally know what I’m talking about when I say that it is addictive.
Well, this is kind of like that toffee.
But different.
Years and years ago, I went to a little one night cooking class. The teacher was one of the chefs at The Lion House Restaurant in Salt Lake City. It was mostly a class on candy making, but he sent us each home with a packet full of recipes. I finally got this recipe out and gave it a try.
The original name on the recipe was Caramel Chocolate Pecan Bars. But when I had my first taste of these bars, they totally reminded me of that Saltine Toffee. They definitely taste way more like toffee than caramel. And believe me – I sampled quite a few of them just to make sure!! 😉
So I changed the name. Because I think it describes these better. But no matter the name or the description, these are the perfect bars to make now that we are just a couple days from Christmas. They come together quickly, and they are addictively delicious. You don’t have to take my word, though – give them a try and find out for yourself!!
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 cup Diamond Pecan Halves
- ⅔ cup butter
- ½ cup packed brown sugar
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350F.
- Mix together the flour, brown sugar and butter until it resembles fine crumbs. Press into the bottom of a 9x13-inch baking dish. Sprinkle the pecans over the top.
- In a medium saucepan, combine the ⅔ cup butter and ½ cup brown sugar. Cook over medium heat until it comes to a full boil, stirring constantly. Continue to boil for 1 minute, then remove from heat and pour evenly over the crust.
- Bake for 18-22 minutes, or until the top layer is bubbly. Remove from the oven and sprinkle with the chocolate chips. Allow to sit for about 5 minutes, until the chocolate has melted from the heat of the bars. Carefully spread the chocolate into a thin layer over the top of the bars. Cool completely before cutting into bars.
More Bars You Need to Try:
Marbled Chocolate Caramel Slice
Around the Web:
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Chocolate Toffee Shortbread Bars from What’s Megan Making
Chocolate Peanut Butter Cracker Bars from Chocolate, Chocolate and More
That buttery nutty crust sounds perfect to sink your teeth into! And the chocolate on top definitely doesn’t hurt. 😛
We just made a batch of chocolate caramel bars for Christmas… but I think we need to have some of these on hand, too. You know, for backup. 😉 They look amazing!
Whoa!! Loving this toffee meets crust idea. You won my heart with these!
I’ve never had Saltine Toffee before or even heard of it. But I love love love toffee. I have a can of almond roca in the cupboard and can’t stay out of it. These look fantastic! I love the addition of the pecans in it.
I really cannot resist a toffee bar, I adore them! This recipe sounds perfect
This just sound like the perfect Christmas Eve dessert! I am thinking I meed to make this tomorrow!
Hope you guys have a Merry Christmas!
they look yummy!
I have these in my kitchen– they are divine. Thanks for a fast easy recipe to please the Christmas eve crowd!
Made these, but used macadamia nuts and coconut in place of the pecans. So delicious!! Thanks for the recipe 🙂
Chocolate, pecan and toffee sounds like a dream bar to me!
My Grandma made the saltine toffee so I really wanted these to work for me. I made these yesterday and they are delicious but the chocolate broke off most pieces when I cut it. The crust was also floury tasting in the final bar. Does anyone have any suggestions for fixing this? More butter or sugar in the crust, perhaps? Cut when hot? Please help.
Has anyone tried doubling the toffee layer? I made these and thought it would be a great idea.