Ingredients for Pecan Pie Toffee Bars
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 2 cups pecans, coarsely chopped
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chocolate toffee bits
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How to Make Pecan Pie Toffee Bars
- Preheat oven to 375°F (190°C).
- Unroll pie crusts and carefully place one on a lightly floured surface. Roll out to form two 9x13 inch rectangles.
- Place one rectangle into an ungreased 9x13 inch baking pan. Press into the bottom and about 1/2 inch up the sides to form a crust. Repeat with the second rectangle for a double crust.
- Firmly press perforations to seal the crust. Use a fork to prick the bottom of the crust to prevent bubbling.
- Bake for 5 minutes.
- Remove from oven and set aside.
- In a large bowl, combine the pecans, granulated sugar, corn syrup, melted butter, vanilla extract, and egg. Mix until well combined.
- Stir in the semi-sweet chocolate chips and chocolate toffee bits.
- Pour the pecan mixture evenly over the partially baked crust.
- With a spatula, spread the filling to cover the dough completely.
- Bake for an additional 18-22 minutes, or until the filling is set and golden brown. The center should be slightly firm to the touch.
- Remove from oven and sprinkle with extra chocolate chips and chocolate toffee bits (optional).
- Let cool completely in the pan before cutting into bars. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
3g
Carbs
3g
