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, and it’s a tasty make-ahead Thanksgiving dessert!
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 (Looking for my desserts to feed a crowd? Try my apple slab pie). 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.
Also, it can stay chilled in the fridge until you’re ready to serve, so these bars are also a great time-saver because you can make them ahead of time and then serve when ready.
“Delicious!” – Luanne
Ingredient notes and substitutions
- 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.
How to make toffee pecan pie bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350F. Grease a 9×13-inch baking pan. Set aside.
Step 2: In a large bowl, whisk together the flour, sugar, and salt.
Step 3: Cut in the butter until it forms coarse crumbs.
Step 4: Pour into prepared baking pan and press in. You don’t want to overhandle it and melt the butter.
Step 5: Bake for about 15 minutes, or until the edges are just beginning to turn light golden brown. Set aside.
Step 6: In a large mixing bowl, whisk the milk, egg, and vanilla together until well-combined.
Step 7: Add the toffee bits and chopped pecans. Stir in.
Step 8: Pour the filling over the crust.
Step 9: Return to the oven and bake for about 22-26 minutes, or until golden brown.
Step 10: Let cool to room temperature. Chill until firm. Chilling the bars will make them much easier to cut.
Storage
Any leftover bars should be stored in an airtight container in the refrigerator. They will keep for up to 1 week when properly stored in the fridge.
More Thanksgiving pie recipes!
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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook and Instagram for even more delicious food.
Toffee Pecan Pie Bars
Equipment
Ingredients
Crust
- 2 cups all-purpose flour
- ½ 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 9×13-inch baking pan. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt.2 cups all-purpose flour, ½ cup powdered sugar, Pinch of salt
- Cut in the butter until it forms coarse crumbs.1 cup cold butter
- 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.14 ounce can sweetened condensed milk, 1 large egg, 1 teaspoon vanilla extract
- Add the toffee bits and chopped pecans. Stir in.8 ounce package toffee bits, 1 ½ cups chopped pecans
- 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.
- 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.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Adapted from Taste of Home.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Baldev Matharu says
Substituted chopped up Skor bars since I didn’t have Heath bits. A super recipe, will become a regular in this house!
Kate Dean says
Thank you!
Jittima says
very Delicious
Kate says
Thank you!
Luanne says
Delicious!
Kate says
Thank you!