Pecan, Chocolate, and Toffee Bars

Pecan, Chocolate, and Toffee Bars

from realsimple.com
Dessert
195 min
24 servings

Pancake mix is the secret ingredient in these upgraded pecan pie bars. They're a rich, crowd-pleasing capper to a holiday meal.

Ingredients

  • baking spray with flour
  • 3 cupspancake mix (such as bisquick original pancake & baking mix
  • ¾ cupconfectioners’ sugar
  • 1 cupunsalted butter, cubed and softened
  • 3 largeeggs, at room temperature
  • ⅝ cuppacked dark brown sugar
  • ⅝ cuplight corn syrup
  • ⅓ cupunsalted butter, melted
  • 2 tsp.pure vanilla extract
  • ½ tsp.kosher salt
  • 5 ½ cupschopped pecans
  • ½ cupdark chocolate chips
  • ¼ cuptoffee bits

Directions

  1. 1

    Preheat the oven, and prepare the baking pan: Make the crust: Preheat oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line with parchment paper, covering sides and leaving a 2-inch overhang on long sides. Generously spray parchment paper with baking spray.

  2. 2

    Make the crust: Pulse pancake mix and confectioners’ sugar in a food processor until combined, 4 to 5 pulses. Add butter; pulse until mixture starts to pull away from sides of bowl and forms clumps that hold together when pressed, about 20 pulses. Press mixture evenly into prepared baking pan with greased hands.

  3. 3

    Bake the crust: Bake until golden brown, 22 to 25 minutes. Let cool in baking pan on a wire rack for 30 minutes. (Do not turn off oven.)

  4. 4

    Combine the filling ingredients: Make the filling: Whisk eggs, brown sugar, corn syrup, butter, vanilla, and salt in a large bowl until well combined. Stir in pecans, chocolate chips, and toffee bits. Spread filling evenly over prepared crust.

  5. 5

    Bake the bars: Bake at 350°F until golden and set, 28 to 30 minutes. (Filling may jiggle slightly as a whole.) Let cool in baking pan on a wire rack for 30 minutes. Refrigerate, uncovered, until firm, about 1 hour. Cut into bars.