Toffee Pecan Pie Bars

Name: Toffee Pecan Pie Bars
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Ingredients: 2 cups all-purpose flour; 1/2 cup powdered sugar; Pinch of salt; 1 cup cold butter (cubed); 14 ounce can sweetened condensed milk; 1 large egg; 1 teaspoon vanilla extract; 8 ounce package toffee bits; 1 ½ cups chopped pecans

Total Time 52

Updated on December 13, 2022 | By Kate | 4 Comments

This post may contain affiliate links.

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!

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, INSTAGRAM and PINTEREST for even more delicious food.

Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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!

How to make toffee pecan pie bars

Tips

Storage

More toffee recipes!