• About Desserts Required
  • FAQ
  • Contact

Desserts Required

  • Home
  • Recipe Blog
    • Amazing Finds
    • Beverages
    • Breads
    • Brownies
    • Cakes
    • Cheesecakes
    • Cookies
    • Creme Brûlées – Custards
    • Fruit
    • Ice Cream
    • Pies and Tarts
    • Road Trips For Food
    • Treats, Nuts & Such
  • Recipe Index
  • Betsy’s Favorite Finds
  • Contact
  • January 29, 2023

Pecan Toffee Squares

January 19, 2012 By Betsy Cohen

 The middle Pecan Toffee Squares have more of a caramel pecan filling consistency while the outside squares harden around the edge like yummy toffee candies.

Pecan Toffee Squares

My friend Jessica loves sweets about as much as I do. This past week, she shared with me her latest find, Marich Premium Chocolates Triple Chocolate Toffees. OMG, are these great. Actually, I should write these were great.

Jessica left them at Samuel’s school for me to pick up later in the day. Shoshana, my 16 year old who is fabulous for many reasons, one of which is the fact that she is not a chocolate lover, picked Samuel up that day. Unfortunately, Shoshana realized that there were a few chocolate covered blueberries and strawberries that made the delivery, so she claimed those even though they were drenched in chocolate. Truth be told, I don’t really love chocolate covered dried fruits so it was not a major sacrifice on my part and seemed like a fair trade for Shoshana’s driving efforts.

Back to MY favorite part: the bag of chocolates was devoured as if one were noshing on peanuts; one right after the other. Even after I knew I was a tad full, I simply could not resist the temptation to continue.

I wanted more, but realized that I had to find another way to satisfy my toffee craving, as the bag was most definitely empty. I immediately thought of my favorite Pecan Toffee Squares. The middle squares have more of a caramel pecan filling consistency, but the outside squares harden around the edge, which flashes me back to my yummy toffee candies.

How, you are wondering? The filling drips over the edge of the crust when pouring from the saucepan, then it bakes against the side of the pan. It really is the best possible combination within one recipe.

You just have to try it. While you’re at it, you may want to check out Marich Chocolates, too. Keep in mind that you have already been warned how incredibly addicting both these candies and Pecan Toffee Squares are. Good luck eating just a few!

img_3864
img_3866
img_3868
img_3869
img_3870
img_3871
img_3873
img_3874
img_3861
img_3878
img_3880
img_3881
img_3883
img_3884
img_3885
img_3887
img_3888
img_3889
img_3890
img_3891
img_3892
img_3893
img_3894
img_3896
img_3897
img_3899
img_3900
img_3901
img_3903
img_3904
img_3906
img_3907
img_3908
img_3909
img_3911
img_3912
img_3915

Pecan Toffee Squares
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 24-28
Ingredients
  • Crust:
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Filling:
  • 16 tablespoons (2 sticks) unsalted butter
  • 1½ cups light brown sugar
  • ¼ cup light corn syrup
  • 2 tablespoons heavy whipping cream
  • 1 pound pecan halves
  • Topping:
  • 2 cups chocolate chips, semisweet or bittersweet
Instructions
  1. For the crust:
  2. Preheat the oven to 350° and set rack to the middle of the oven. Line 9" x 13" pan with parchment paper and set aside.
  3. Cream the butter and sugar together in a large mixing bowl for 3 minutes, scraping the bowl down as needed. Add the egg and vanilla. Lastly, add the flour, baking powder and salt and mix until well blended.
  4. Press evenly into the parchment lined baking pan. The dough is very sticky. Use a spoon to help guide the dough while holding the parchment paper from the other side of the pan or flour the palm of your hand before pressing the dough into the pan. Bake at 350° for 24 minutes, rotating the pan front to back halfway through.
  5. For the filling:
  6. While the crust is baking, prepare the filling. Bring the butter, brown sugar and corn syrup to a boil in a medium size saucepan over medium heat. Boil for 30 seconds. Remove from the heat and add the cream, stirring to combine. Lastly, add the pecan halves and stir well.
  7. Pour over the baked crust, evenly spreading the nuts and the caramel sauce. Return the pan to the 350° oven and bake for 18 minutes, rotating the pan front to back halfway through.
  8. Remove the squares from the oven and turn the oven off. Sprinkle the chocolate chips over the top and place the pan back in the oven for 3 minutes.
  9. Place the pan on a cooling rack and gently swirl the chocolate over the squares. Immediately place both the cooling rack and the pan into the refrigerator and cool for 1¾ hours. Score the top of the bars with a sharp thin knife and return to the refrigerator to cool completely. This is done so that the chocolate does not break apart once it is completely chilled.
  10. Lift the parchment paper and transfer to a cutting board. Cut The Ultimate Pecan Toffee Squares into bars using a sharp thin knife, rotating the cutting board so that the square you are cutting is in front of you. Transfer to a serving plate.
  11. Betsy's tidbits:
  12. The parchment paper makes it much easier to cut the squares evenly. However, using a 9” x 13” ungreased and unlined pan will also work, but it is much harder to remove the squares this way.
  13. I prefer bittersweet chocolate chips on top of my squares, but semisweet will work just as well. For that matter, milk could also be fabulous if that is your favorite chocolate.
  14. When cutting Pecan Toffee Squares, cut one square at a time. I have tried cutting horizontally across all of the bars at once and have found that the top and bottom separate this way.
  15. These incredible treats are delicious served cold or at room temperature. They are much softer when they are at room temperature.
2.1.7

 

Share:

  • Tweet
  • Share on Tumblr

Related

Desserts Required - Betsy's Favorite Things

Filed Under: Brownies Tagged With: all purpose flour, baking powder, chocolate, egg, heavy whipping cream, light brown sugar, light corn syrup, pecans, salt, sugar, unsalted butter, vanilla extract

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
logo
Food Advertising by

Free Updates

Get all my yummy recipes delivered to your inbox!

Sunday Supper Movement

Food and Wine Conference - Brand Ambassador - 2017

my foodgawker gallery

Epicurious Community Table Contributor


Epicurious Community Table Contributor

Most Popular Posts

  • Guava Cheesecake
  • Orange Creamsicle Cheesecake #SundaySupper
  • Mango Pineapple Crisp
  • Chocolate Dipped Coconut Macaroons
  • Archie’s Lakeshore Bakery

Recent Recipes & Posts

  • Gooey Halloween Brownie Cups #HalloweenTreatsWeek
  • Halloween Brownie Pudding Parfaits #HalloweenTreatsWeek
  • S’mores Cookies
  • Peach Blackberry Crisp
  • Brownie Ice Cream Sundaes #SummerDessertWeek

Archives

Home | About | Privacy Policy | Contact
Copyright © 2023 Desserts Required | Site by Pixel Happy Studio
Desserts Required
  • Home
  • Recipe Blog
  • Recipe Index
  • About
  • FAQ
  • Contact