Delicious Gooey Pecan Pie Bars with Toffee

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These Pecan Pie Bars are pure gooey, caramel-packed perfection! Imagine all the rich, nutty goodness of a classic pecan pie, but with an irresistibly buttery shortbread crust—and zero hassle of rolling out pie dough. (Yes, no stress baking!) I took my favorite pecan pie recipe and gave it a fun twist, adding melty toffee bits that take the flavor to the next level. Trust me, once you try these, you’ll never look at pecan pie the same way again!

 

Delicious Gooey Pecan Pie Bars with Toffee

Delicious Gooey Pecan Pie Bars with Toffee

These pecan pie bars have everything you love about the classic pie—gooey, caramelized filling and crunchy pecans—on top of a buttery shortbread crust. Plus, no rolling out dough! The secret ingredient? Toffee bits that melt into the filling for extra depth and sweetness.

Ingredients

  • For the Shortbread Crust:
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 ½ teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 2 cups all-purpose flour (spooned and leveled)
  • For the Pecan Filling:
  • 1/2 cup (1 stick) butter
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 tablespoon milk
  • 1 ½ teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 ½ teaspoons fresh lemon juice (trust me, don’t skip it!)
  • 1 tablespoon flour
  • 2 cups pecans, coarsely chopped
  • 1/2 cup toffee bits

Instructions

1. Toast the Pecans (Optional but Worth It!)

Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 7-10 minutes, stirring every few minutes. When they smell nutty and delicious, take them out to cool.

2. Make the Shortbread Crust

  • Line a 9x13-inch pan with parchment paper (or foil with nonstick spray).
  • In a large bowl or stand mixer, beat the butter for 2-3 minutes until fluffy.
  • Add both sugars and beat until smooth and creamy.
  • Mix in vanilla and salt.
  • Add the flour and mix until just combined. The dough will seem crumbly at first, but it will come together.
  • Press the dough evenly into the prepared pan (wet your hands slightly to help with this). No need for an edge crust—just keep it flat.
  • Bake for 18-20 minutes, until lightly golden at the edges. Set aside.

3. Make the Pecan Filling

  • In a small saucepan over medium heat, melt the butter. Keep cooking, stirring occasionally, until it turns golden brown with a nutty aroma. Remove from heat immediately and let it cool slightly.
  • In the same bowl you used for the shortbread (because who needs extra dishes?), beat the eggs on medium speed for about 3 minutes, until they lighten in color.
  • Add both sugars, corn syrup, and milk, and mix well.
  • Slowly pour in the browned butter while mixing. If it’s still hot, keep the mixer running to prevent the eggs from scrambling.
  • Stir in vanilla, salt, lemon juice, and flour, whisking out any lumps.
  • Fold in the chopped pecans and toffee bits.

4. Assemble and Bake

  • Pour the pecan filling over the baked crust and spread it out evenly.
  • Bake for 30-35 minutes, until the edges are set and golden brown. The center may jiggle slightly, but it shouldn’t be runny.
  • Let the bars cool completely before cutting—this is the hardest part, but it’s essential for clean slices!

5. Serve and Enjoy

For the ultimate experience, warm up a bar and top it with vanilla ice cream and a drizzle of salted caramel. Totally extra, but totally worth it!

© Maria

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