Toffee-Pecan Bars

As you may remember, the holidays were filled with not only shopping and wrapping, but baking, too! And yes, the holidays may be long forgotten, now that we are hard at work again and Christmas decorations have all been boxed up and stored away for another year, but that doesn't mean I still can't share with you a tasty treat.

These were Matt's favourite of the season, so I share with you now the recipe for Toffee-Pecan Bars.

Ingredients for Crust

3/4 cup butter, softened
1/3 cup brown sugar
1 egg
2 cups flour



Ingredients for Filling 

1 cup butter

3/4 cup brown sugar

1/4 cup corn syrup

2 cups coarsely chopped pecans

1 cup milk chocolate and caramel chips


Directions 

1. Heat oven to 375 degrees. Grease bottom and side of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
2. In large bowl, beat 3/4 cup butter and 1/2 cup brown sugar with mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough into pan.
3. Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
4. Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
5. Immediately sprinkle chocolate and caramel chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. Cut into bars.
   

When choosing which cookies and treats to make over the holidays, I always look for quick and easy bars. You get the most bang for your buck by making one tray of goodies, without having to spend the time making dozens of individual treats. Just a small tip to keep in mind...

Off Topic: On another note, our Fat Friday dinner has been postponed until Saturday, so look for that update on Sunday. We have already made reservations at the Beer Bistro, so we are sure to make it there this time...