Bake a batch of these crunchy cookie bars that combine chocolate, toffee, and pecans for just the right amount of sweetness.
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)
How to Make It
Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.
delicious! i only used a stick of butter for the crust and used granulated sugar, added a bit of salt and brown sugar and it came out tasting like shortbread cookies and stayed together. the melted toffee and chocolate went great with the pecans. make sure you really grease the pan though
i added salt to the crust and pre-baked it, but still lacked flavor. if i make again, would sub granulated sugar for confectioners, make half the crust amount and double the topping because, for me, the topping is the best part. i might try this again, but use the graham cracker crust recipe from 7 layer bars.
If you found the crust bland, it's probably because it lacks salt. Just add a 1/4 to a 1/2 tsp of regular table salt with the flour. You could also probably increase the sugar by a quarter cup without causing problems. And, adding a tsp of vanilla also wouldn't hurt, but would certainly add flavor. If you don't like the sandy texture that comes with using confectioners sugar, substitute granulated sugar.
Very simple to make. Loved the topping. Only complaint was the crust. It was nice and crumbly but so bland and not sweet at all. Perhaps adjusting the powdered sugar or adding some white sugar into the dough would help.
I made these but didn't have toffee pieces and decided not to use the chocolate chips either. So I just covered the top with chopped pecans. They were delicious and tasted like little bites of pecan pie.
These are really good. Hubby and I have been eating them all week and last piece tasted just as good as the first one. The last ingredient - toffee-and-chocolate baking pieces I believe is incorrect. It should be toffee pieces as there is no combination of toffee and chocolate. A definite repeat.
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