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Gooey Pecan Pie Bars with Toffee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Flavorings and Salt: Mix in 1 1/2 teaspoons vanilla extract and 3/4 teaspoon kosher salt until well incorporated.
  6. 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.
  7. 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.
  8. Bake Shortbread: Bake the crust at 350°F for 18-20 minutes until edges are lightly browned. Remove from oven and set aside.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Assemble Bars: Pour the pecan pie filling evenly over the baked shortbread crust, spreading if needed. The crust may be warm or hot.
  16. 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.
  17. Cool Completely: Remove from oven and allow bars to cool to room temperature completely before serving or slicing for best texture.
  18. 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.

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Find it online: https://everydaykitchenmeals.com/gooey-pecan-pie-bars-with-toffee-recipe/