If you have a sweet tooth and love all things buttery, nutty, and indulgent, then you are going to adore this Gooey Pecan Pie Bars with Toffee Recipe. These bars are the perfect combination of a crumbly, buttery shortbread base topped with a rich, gooey pecan and toffee filling that melts in your mouth with every bite. Whether you’re baking for a holiday gathering, a sweet treat on a cozy afternoon, or just because, these bars deliver that classic pecan pie flavor in a handheld, easily shareable form that’s simply irresistible.
Ingredients You’ll Need
These ingredients may be simple staples from your pantry, but each one is essential for creating the perfect texture and flavor in your Gooey Pecan Pie Bars with Toffee Recipe. From rich butter to crunchy pecans and sweet toffee, every element plays a role in how these bars turn out.
- Butter (1 cup softened + 1/2 cup): The foundation for both the shortbread crust and the luscious pecan filling.
- Granulated sugar and brown sugar: Sweetness with depth, brown sugar adds moisture and a hint of caramel flavor.
- Vanilla extract: Gives that warm, comforting aroma that’s key to pecan pies.
- Kosher salt: Balances and enhances the sweetness.
- All-purpose flour: Provides structure, especially in the shortbread crust.
- Eggs (3 large): Whipped to lighten the filling and bind the ingredients.
- Light corn syrup: Adds that signature chewy, gooey texture to the filling.
- Milk: A touch of creaminess in the filling.
- Fresh lemon juice: A secret ingredient that brightens and balances the sweet filling.
- Pecans (2 cups, coarsely chopped): The star nut, roasted for extra flavor and crunch.
- Toffee bits (1/2 cup): Adds irresistible caramel crunch and compliments the pecans flawlessly.
How to Make Gooey Pecan Pie Bars with Toffee Recipe
Step 1: Toast the Pecans
Preheat your oven to 350 degrees F and toast those pecans on a dry baking sheet for 7-10 minutes, stirring every few minutes. Toasting transforms them from plain nuts to fragrant, crunchy little flavor bombs that dramatically boost the final bar’s nuttiness.
Step 2: Prepare the Baking Pan and Shortbread Crust
Line a 9×13-inch pan with parchment paper or foil sprayed with nonstick spray to make lifting the bars easy. Then, you’ll make the shortbread crust by beating 1 cup softened butter until fluffy, adding sugars, vanilla, salt, and then mixing in the flour. Press this dough evenly into your pan for a buttery, crumbly base that bakes to a light golden perfection.
Step 3: Bake the Shortbread
Bake the crust at 350 degrees F for 18-20 minutes until the edges are lightly browned. This step gives you a sturdy, flavorful base to hold all that gooey goodness without getting soggy.
Step 4: Brown the Butter for the Filling
While the crust bakes, brown 1/2 cup butter in a saucepan over medium heat until it smells nutty and you see brown bits on the bottom. This step adds a deep, caramel-like flavor that makes the filling uniquely rich and irresistible.
Step 5: Whip the Eggs and Combine Filling Ingredients
Beat 3 eggs vigorously until lightened in color, then gradually add sugars, corn syrup, milk, and the browned butter. Next, stir in vanilla, salt, fresh lemon juice, and a tablespoon of flour. This filling will become the sticky, sweet layer that contrasts beautifully with the crunchy crust and pecans.
Step 6: Add Pecans and Toffee Bits to the Filling
Fold in the toasted pecans and toffee bits gently to distribute them evenly throughout the filling. These chunks make every bite a delightful combination of gooey, crunchy, and buttery.
Step 7: Bake the Bars
Pour the filling over the warm shortbread crust and bake for 30-35 minutes at 350 degrees F. The edges should be golden brown and the center slightly jiggly but set. Patience here pays off as the bars cool and set into their perfect texture.
Step 8: Cool Completely Before Serving
Allow your Gooey Pecan Pie Bars with Toffee Recipe to cool fully in the pan. This step is crucial to help the bars firm up so they can be sliced into neat squares without falling apart.
How to Serve Gooey Pecan Pie Bars with Toffee Recipe
Garnishes
A scoop of vanilla ice cream or a drizzle of salted caramel sauce transforms these bars into an even more decadent dessert. The cool ice cream balances the rich, sticky filling perfectly.
Side Dishes
Serve alongside strong coffee or a nutty chai tea to complement the buttery sweetness with robust, warm flavors that soothe and satisfy.
Creative Ways to Present
Cut these bars into bite-sized squares for a party platter, or stack them with layers of whipped cream and caramel sauce for a showstopping dessert parfait. They also make delightful gifts when wrapped in parchment with a ribbon.
Make Ahead and Storage
Storing Leftovers
Place leftover bars in an airtight container at room temperature for up to three days. The bars maintain their gooey texture while the crust stays crisp enough to enjoy every bite.
Freezing
You can freeze these bars for up to two months. Wrap them tightly in plastic wrap and then foil before freezing. Thaw overnight in the fridge, then bring to room temperature before serving for best texture.
Reheating
To warm, place the bars in a low oven at 325 degrees F for about 10 minutes or microwave individual pieces for 15-20 seconds. Warm bars paired with ice cream are pure bliss.
FAQs
Can I use a different nut instead of pecans?
Absolutely! Walnuts or almonds would also work wonderfully. Just be sure to toast them first to bring out their flavor.
Do I have to brown the butter for the filling?
While browning butter adds incredible depth and nuttiness, you can skip it if you’re in a hurry. The bars will still be delicious but slightly less rich.
What’s the purpose of fresh lemon juice in the filling?
It might surprise you, but lemon juice brightens the sweet filling and balances the richness, making the gooey layer taste more complex and less cloying.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, but ensure it contains xanthan gum for structure. The texture might be slightly different but still yummy.
How do I get clean cuts when slicing these bars?
Use a sharp knife warmed in hot water and wiped dry between cuts. This prevents sticking and helps preserve the gooey texture without messy edges.
Final Thoughts
There is something incredibly comforting and downright addictive about the Gooey Pecan Pie Bars with Toffee Recipe. It captures everything you love about classic pecan pie in a convenient bar form that’s perfect for any occasion. I can’t wait for you to try baking these—and trust me, once you do, they’ll become a beloved staple in your dessert rotation. Go ahead, make a batch, and watch your friends and family swoon with every bite!
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Gooey Pecan Pie Bars with Toffee Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Gooey Pecan Pie Bars with Toffee are a delicious twist on traditional pecan pie, featuring a buttery shortbread crust topped with a rich, gooey pecan pie filling enhanced by toasted pecans and toffee bits. These bars offer a perfect balance of crunch and gooey sweetness, finished with a hint of fresh lemon juice for a subtle caramel flavor that makes them irresistibly decadent.
Ingredients
Shortbread Crust
- 1 cup butter, softened (2 sticks)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 2 cups all purpose flour (spooned and leveled)
Pecan Pie Filling
- 1/2 cup butter (1 stick)
- 3 large eggs
- 1/4 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon flour
- 2 cups pecans, coarsely chopped
- 1/2 cup toffee bits
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread 2 cups of pecans on a dry baking sheet and toast in the oven for 7-10 minutes, stirring every 2-5 minutes, until fragrant and lightly toasted. Remove and let cool.
- Prepare Pan: Line a 9×13 inch pan with parchment paper or foil sprayed with nonstick spray, or spray the pan directly with nonstick spray for easy removal of bars.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 1 cup softened butter until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
- Add Sugars: Add 1/2 cup granulated sugar and 1/3 cup brown sugar to the butter and beat until smooth and creamy, scraping the bowl as needed.
- Add Flavorings and Salt: Mix in 1 1/2 teaspoons vanilla extract and 3/4 teaspoon kosher salt until well incorporated.
- Add Flour: Add 2 cups all purpose flour and beat until just combined, being careful not to overmix; use a spatula to incorporate any flour remnants at the bottom of the bowl.
- Press Dough into Pan: Transfer dough to the prepared pan, divide it into sections and spread evenly. Wet your hands slightly and firmly press the dough into an even layer, covering the entire bottom without making an edge crust.
- Bake Shortbread: Bake the crust at 350°F for 18-20 minutes until edges are lightly browned. Remove from oven and set aside.
- Bounce Butter: In a small saucepan over medium heat, melt 1/2 cup butter. Stir occasionally and watch for bubbling followed by white foam. Continue until foam recedes and brown specks form, releasing a nutty aroma. Remove immediately from heat and let cool.
- Beat Eggs: Using the same bowl that held the shortbread dough, beat 3 large eggs on medium speed for 3 minutes until the eggs lighten in color and become frothy.
- Add Sugars and Milk: Add 1/4 cup granulated sugar, 1 cup brown sugar, 1/2 cup light corn syrup, and 1 tablespoon milk to the eggs. Beat well to combine.
- Add Browned Butter: When browned butter is warm but not hot enough to curdle eggs, add it slowly to the egg mixture while beating to integrate smoothly. If unsure, let butter cool until safe to touch before adding.
- Mix Flavorings: Stir in 1 1/2 teaspoons vanilla extract, 1/2 teaspoon kosher salt, 1 1/2 teaspoons fresh lemon juice, and 1 tablespoon flour. Beat until combined and smooth with no lumps.
- Fold in Nuts and Toffee: Add the toasted chopped pecans and 1/2 cup toffee bits to the batter and fold gently with a spatula until evenly distributed.
- Assemble Bars: Pour the pecan pie filling evenly over the baked shortbread crust, spreading if needed. The crust may be warm or hot.
- Bake Bars: Bake at 350°F for 30-35 minutes until edges are light brown and the center is set but may slightly jiggle when shaken. Baking times may vary slightly depending on pan material.
- Cool Completely: Remove from oven and allow bars to cool to room temperature completely before serving or slicing for best texture.
- Serve: Serve bars warm or at room temperature. For extra decadence, top with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
Notes
- Toasting the pecans enhances their flavor but is optional if you are short on time.
- Using parchment or foil in the pan helps lift bars easily for neat slicing.
- Browned butter adds a deep, nutty flavor that distinguishes these bars.
- Fresh lemon juice is a secret ingredient that adds brightness and caramel undertones to the filling.
- Let the bars cool completely before slicing to ensure clean cuts and the best texture.
- Serving with vanilla ice cream and caramel sauce is optional but highly recommended for a luxurious dessert experience.
