Foodie Blogroll

Saturday, October 6, 2012

Chewy Toffee Bars

 I don't bake much but I just love bars or slices, besides it's something I can actually bake. I saw this one from Jamie Deen, and I just had to try it. I used Heath Bar pieces that I had pick up and have not  used yet, and some chocolate chips instead of just the toffee pieces. I didn't use as much brown sugar as it called for...and I used a lot less pecans just because I don't like too many...or any nuts in my bars.


  • 1 1/2 sticks unsalted butter
  • 2  cups light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 2 large eggs
  • 1/4 cup pecans (the recipe calls for 3/4 cup)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips
  • 1 cup Heath milk chocolate toffee bits

Preheat the oven to 350 degrees F. Prepare an 8-by-8-inch baking pan with nonstick spray.

Melt the butter in a medium saucepan and stir in the brown sugar until melted together. Let cool for 5 minutes. ( I cooled a little bit longer so the chocolate won't melt so much)

While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl.

Toast the pecans in "tiny" skillet over medium heat. Remove to a plate once toasted.

Stir in the eggs, one at a time, and vanilla extract into the cooled sugar and butter mixture. Add the dry ingredients into the saucepan until combined. Fold in the toffee and chopped pecans; the batter will be very thick.

Spread the mixture into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cool for 15 minutes before slicing into squares.

Thank you for all your emails and concerns about my missing in action! It is nice to know that you are missed. I will try to get back in the regular routine soon. Our schedules are so different this school year with the new puppy and my daughter has to be picked up from school by one of use instead of her ride she had last year, a lot of juggling ...but I won't go there...yet.

Anyway it's good to be back!