Pecan Toffee Bars

Loaded with toasted pecans, these Pecan Toffee Bars have a shortbread crumb base and a caramel, pecan center. Topped with melted milk chocolate, these bars are just heavenly! This is a holiday confection that will be difficult to share and part with. Maybe it’s a good idea to make a double batch of these after all!

It should come as no surprise to you, Dear Reader, that I bake a lot! Nearly one hundred percent of the time, I package up the baked goods once they are photographed and John.e will walk them over to one of our neighbours. Very rarely does it happen that I keep all of a particular baked good for ourselves. Yet, that is exactly what happened with these Pecan Toffee Bars. Sometimes something is just so good, it’s hard to share!

Speaking of toffee, do you love it or hate it? There seems to be two schools of people when it comes to toffee-flavoured items. There are people that absolutely love it and can’t get enough of it. And, then there are those who don’t like it at all. Are there any in-between people? I really don’t get what’s not to love. It’s sticky and sweet and tastes buttery and creamy. Um, excuse me while I run to the fridge to fetch another Pecan Toffee Bar! Be right back!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the bars and squares recipes! Before I get into today’s recipe, let me make mention of the previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. My third series this year is the second volume of my 12 Bars and Squares of Christmas! You can find the first bars and squares series here! Before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 12 BARS AND SQUARES OF CHRISTMAS – Volume 2

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the third of my annual holiday recipe series for this season! This one is called Lord Byron’s 12 Bars and Squares of Christmas – Volume 2! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family.

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Bars and Squares of Christmas series! Even though this is the third series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flour – I’m using all-purpose flour. This recipe has not been tested with other flour options.
• Brown Sugar
• Butter – Salted butter works best here.
• Pecans – Toast your pecans first for optimum flavour.
• Milk Chocolate Chips
• Vegetable Oil

HOW TO MAKE PECAN TOFFEE BARS

To prepare the base, preheat your oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper. Set aside. Measure the flour, brown sugar, and butter into a mixing bowl. Beat until well combined. The mixture should look dry – almost like lightly wet sand. Transfer the mixture to the prepared baking pan and lightly press into the pan to form a flattened crust. Sprinkle over the toasted whole pecans. Set aside.

For the middle, in a saucepan, measure in the butter and brown sugar. Over medium heat, cook the butter and brown sugar, stirring constantly, until the mixture begins to bubble. From that point, cook for one minute while stirring. Pour this mixture into the baking pan over the pecans. Bake for 18 minutes or until the top is bubbling. Remove the pan from the oven and set aside.

Finally, for the top, place the chocolate and vegetable oil into a microwave-safe bowl. Microwave it at half speed for 30 seconds. Stir well and microwave in 30-second increments, stirring between each increment, until melted and smooth. Pour the chocolate over the pecan and caramel layer. Use a spatula to smooth it out. Set aside to cool for 2-4 hours. Cut into squares. Transfer the squares to a food-safe container and keep them refrigerated.

TOASTING PECANS

The first thing you should do it to toast your nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!

I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

STORING, PACKAGING, & FREEZING

Most no-bake confections are made without the need to freeze them for long periods of time, but they can be frozen. For this recipe, I have tested whether or not they can be frozen, and they certainly can! Once they are completely firm, pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  You can freeze these for up to three months.

If you plan to give previously frozen bars or squares as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!