English Toffee Bars-Simple shortbread crust covered with pecans, a buttery toffee and loaded with chocolate chips on top!
Bars are one of my favorite things to make during the holidays. First off, they’re easy. One batch and done. You can cut them any way you want. Larger as a family dessert or on the smaller side if you need to feed a crowd or just want them bite sized. I like bite sized, then I don’t feel so guilty when I eat 2 (or four.)
Bars travel well, if you have to let’s say…take them to a party, or package them up to give to a good friend.
Bars that just take a few simple ingredients, no mixer and have chocolate chips involved. I’m in. The hardest part about these bars? The waiting. They have to cool completely before cutting.
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English Toffee Bars
Ingredients
- 2 cups all purpose White Lily Flour
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cold
- 1 cup pecan halves
for the toffee
- 6 Tablespoons butter
- 1/3 cup brown sugar
- 1 cup chocolate chips (semi sweet or milk chocolate)
Instructions
- Line a 9x13 baking pan with parchment paper or aluminum foil. set aside.
- Place flour, brown sugar and salt in a large mixing bowl, stir to combine. Using a pastry blender, cut 1/2 cup cold butter into flour mixture until you have course crumbs (like sand.) Press mixture into bottom of prepared pan. Spread pecan halves evenly over top of crust.
- Prepare the toffee-place 6 tablespoons butter and 1/3 cup brown sugar into a heavy saucepan. Heat on low until butter is melted. Turn up to medium heat and stirring constantly until mixture comes to a boil. Continue to boil for 1 minute. Immediately and carefully, pour toffee over crust and pecans.
- Bake in a preheated 350 degree oven for 20-22 minutes, until edges are starting to bubble. Remove from oven and sprinkle chocolate chips over top of hot bars. Gently tap pan on counter to secure chocolate chips into place.
- Let cool completely. Use the parchment paper or foil to lift full bar out of pan and transfer to a cutting board. Cut into bars as desired. Store in an airtight container.
Want more bar recipes?
Chocolate Chip Cookie Dough Cheesecake Bars
Strawberry Cheesecake Crumb Bars
Meyer Lemon Bars from Foodie Crush
Maple Nut Bars from Crazy for Crust
Apple Pie Bars from Recipegirl
I’m an ambassador for White Lily Flour and was compensated for this post. All opinions are my own. I wouldn’t share this with you if I didn’t really love it.
Matt+Robinson says
Can you send some my way please? 🙂 These look soooo incredibly good!
Paula says
I’m a sucker for toffee/caramel anything. This is fantastic. pinned!
Tracey @ The Kitchen is My Playground says
These toffee bars look absolutely stunning, Joan! I think I gained 5 pounds just looking at the photo!! … But it was worth it. 🙂
Tracey @ The Kitchen is My Playground
Martha Vance says
English Toffee Bars suggestion: double the toffee. Just one recipe did not cover the 9×13″ pan of crust / pecans.
Lee says
Made these tonight, they sounded so good, i did double the toffee recipe but it still wasn’t enough to cover the pecans and short bread. Next time will triple it. Still came out great, have eaten several bars already!!
Shawnee says
Definitely triple the toffee, I made a double batch and it just barely covered them and during the cooking process I took them out and spread it more, lol. Haven’t tried them yet, but they look and smell AAAA-MA-ZING!
Kayle (The Cooking Actress)e+Cooking+Actress) says
these bars are heavennnnn I love them!!!! I’d eat about mmmm a million. Yepp. asbout that much.
kim says
SO disappointed with these. There wasn’t enough toffee sauce to cover the entire pan. Once the bars were cooled, I attempted to cut them. Well they fell apart. Mostly the topping fell off of the base, but other parts the crust just crumbled. Going to salvage what I can and mix with vanilla ice cream.