Pecan Pie Toffee Bars Recipes

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BUTTER PECAN-TOFFEE PIE



Butter Pecan-Toffee Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
3 large eggs
1 cup packed light brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 teaspoon butter extract
Juice of 1/2 lemon
1/2 teaspoon salt
1 1/2 cups roughly chopped pecans
1/2 cup toffee bits

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

TOFFEE PECAN BARS



Toffee Pecan Bars image

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter, cubed
1 large egg, room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN PIE BARS I



Pecan Pie Bars I image

These pecan pie bars are great for the children and adults in any family.

Provided by MARIETA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 10

3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4 eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
  • In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  • Bake for 20 minutes in the preheated oven.
  • While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  • Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g

FAVORITE PECAN PIE BARS



Favorite Pecan Pie Bars image

This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. -Sylvia Ford, Kennett, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed
FILLING:
4 large eggs
1-1/2 cups corn syrup
1-1/2 cups sugar
3 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN PIE BARS



Pecan Pie Bars image

These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. -Carolyn Custer, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature
1 teaspoon vanilla extract
Pinch salt
1 package (8 ounces) milk chocolate English toffee bits
1 cup chopped pecans

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. , Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Nutrition Facts : Calories 127 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

PECAN PIE TOFFEE BARS



Pecan Pie Toffee Bars image

This was published in the Dallas Morning News in December 2010 as a prize winner in their holiday cookie contest.

Provided by bunkie68

Categories     Bar Cookie

Time 35m

Yield 36 serving(s)

Number Of Ingredients 9

1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup toasted chopped pecans
1/2 cup sugar
1/2 cup light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup chocolate chips or 1/4 cup mini chocolate chip, plus extra for topping
1/4 cup chocolate toffee pieces, plus extra for topping

Steps:

  • Preheat oven to 375 degrees F.
  • Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.
  • In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
  • Pour over the partially baked crust.
  • With a spatula, spread filling to cover the dough.
  • Bake an additional 18 to 22 minutes, or until golden brown.
  • Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
  • Cool completely. Cut into bars.

ENGLISH TOFFEE PECAN PIE



English Toffee Pecan Pie image

This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish

Steps:

  • Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
  • Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
  • Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
  • Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
  • Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

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