Toffee-Pecan Bars

Name: Toffee-Pecan Bars
Prep time: 30 min
Total time: 2 h
Yield: 48
Ingredients: 3/4 cup butter or margarine, softened; 1/3 cup packed brown sugar; 1 egg; 2 cups Gold Medal™ all-purpose flour; 1 cup butter or margarine; 3/4 cup packed brown sugar; 1/4 cup light corn syrup; 2 cups coarsely chopped pecans; 1 cup swirled milk chocolate and caramel chips (from 10-oz bag)

10 Ratings

5 Reviews

Prep 30 min
Total 2 hr 0 min
Servings 48

A buttery crust holds a rich topping enhanced with pecans and chocolate-caramel chips.

By Betty Crocker Kitchens

Updated December 3, 2009

Make With

Gold Medal Flour

Ingredients

Crust

3/4 cup butter or margarine, softened
1/3 cup packed brown sugar
1 egg
2 cups Gold Medal™ all-purpose flour

Filling

1 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 cups coarsely chopped pecans
1 cup swirled milk chocolate and caramel chips (from 10-oz bag)

Steps

1

Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
2

In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
3

Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
4

Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
5

Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.