Chocolate-Toffee Pecan Pie Bars


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
  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. Bake until edges of crust are lightly browned, about 30 minutes. Leave oven on.
  5. 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.
  6. 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.