Toffee pecan pie bars have a layer of flaky crust topped with toffee pecan pie filling. This is the easiest way to make pecan pie for a crowd!
When it comes to Thanksgiving desserts, I tend to lean more toward cakes and cheesecakes than pies. Unless that pie is a pecan pie, and then I can’t resist a slice!
My favorite part of pecan pie is the caramelized part right along the top that’s almost like a pecan nut brittle. And that’s exactly what these bars taste like!
This toffee pecan pie bar recipe is also a super simple way to make pecan pie for a crowd. Since the crust is patted into the pan and doesn’t require any chilling before you bake it, it’s also a much faster than a traditional pie.
Since it can stay chilled in the fridge until you’re ready to serve, these bars are also a great time-saver because you can make them ahead of time and then serve when ready.
How to make toffee pecan pie bars
In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until it forms coarse crumbs.
Pour into prepared baking pan and press in. Bake for about 15 minutes, or until the edges are just beginning to turn light golden brown. Set aside.
In a large mixing bowl, whisk the milk, egg, and vanilla together until well-combined. Add the toffee bits and chopped pecans.
Stir in. Pour the filling over the crust. Return to the oven and bake for about 22-26 minutes, or until golden brown.
Let cool to room temperature. Chill until firm.
Cut into squares to serve.
Tips
- Flour: To help keep the crust light and flaky, you don’t want to pack in too much flour. To properly measure the flour either weigh the flour or stir or sift the flour to break it up, lightly spoon into the measuring cup, and level.
- Salt: A pinch of salt is about 1/8 teaspoon of salt.
- Butter: I use salted butter in this recipe. Also, it’s important to use cold, straight from the fridge butter. This helps to make the crust flaky.
- Sweetened condensed milk: Regular or fat-free sweetened condensed milk will work. Just be sure not to use evaporated milk.
- Toffee bits: I use the Heath Bits o’Brickle English Toffee Baking Bits. They are just plain toffee and do not have chocolate on them.
Storage
I store the bars, covered, in the fridge. The bars can be stored in the fridge for up to 1 week.
More toffee recipes!
- Saltine Toffee – Christmas CrackÂ
- Toffee Chex Mix
- Toffee Chocolate Chip Cookies
- Sticky Toffee Pudding Cake
If you’ve tried this toffee pecan pie bar recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Toffee Pecan Pie Bars
Equipment
- 9x13 pan
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- 1 cup cold butter cubed
Filling
- 14 ounce can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounce package toffee bits
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350F. Grease a 9x13-inch baking pan. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the butter until it forms coarse crumbs.
- Pour into prepared baking pan and press in.
- Bake for about 15 minutes, or until the edges are just beginning to turn light golden brown.
- Set aside.
- In a large mixing bowl, whisk the milk, egg, and vanilla together until well-combined.
- Add the toffee bits and chopped pecans.
- Stir in.
- Pour the filling over the crust.
- Return to the oven and bake for about 22-26 minutes, or until golden brown.
- Let cool to room temperature.
- Chill until firm.
Notes
- Flour: To help keep the crust light and flaky, you don't want to pack in too much flour. To properly measure the flour either weigh the flour or stir or sift the flour to break it up, lightly spoon into the measuring cup, and level.Â
- Salt: A pinch of salt is about 1/8 teaspoon of salt.Â
- Butter: I use salted butter in this recipe. Also, it's important to use cold, straight from the fridge butter. This helps to make the crust flaky.Â
- Sweetened condensed milk: Regular or fat-free sweetened condensed milk will work. Just be sure not to use evaporated milk.Â
- Toffee bits: I use the Heath Bits o'Brickle English Toffee Baking Bits. They are just plain toffee and do not have chocolate on them.Â
- Nutrition values are estimates.Â
Nutrition
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Adapted from Taste of Home.
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Comments & Reviews
Jittima says
very Delicious
Kate says
Thank you!
Luanne says
Delicious!
Kate says
Thank you!