Studded with chocolate chunks and toffee bits, pecan pie lovers will be in heaven with these crunchy bars.
Chocolate-Toffee Pecan Pie Bars
Makes about 12
- 1 cup unsalted butter, softened
- ⅓ cup granulated sugar
- 5 large eggs, room temperature and divided
- 3 teaspoons vanilla extract, divided
- 2½ cups plus ⅓ cup all-purpose flour, divided
- 2 teaspoons kosher salt, divided
- ¼ cup firmly packed light brown sugar
- 1¼ cups light corn syrup
- 1¾ cups coarsely chopped pecans
- ½ cup bittersweet chocolate chunks
- ½ cup toffee bits
- Lightly spray a 13×9-inch cast-iron baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, about 2 minutes, stopping to scrape bowl. Beat in 1 egg and 1 teaspoon vanilla until combined. Beat in 2½ cups flour and 1 teaspoon salt until combined. Press dough into bottom of prepared pan; prick dough all over with a fork. Freeze for 10 minutes.
- Preheat oven to 350°.
- Bake until edges of crust are lightly browned, about 30 minutes. Leave oven on.
- In a large bowl, whisk together brown sugar, remaining ⅓ cup flour, and remaining 1 teaspoon salt; whisk in remaining 4 eggs and remaining 2 teaspoons vanilla. Whisk in corn syrup until smooth; stir in pecans, chocolate, and toffee. Pour onto hot crust.
- Bake until center is set, about 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 3 days.
KITCHEN TIP-If you don’t have a 13×9-inch cast-iron baking pan, you can also bake these bars in a 12-inch cast-iron skillet or a regular 13×9 pan.