Pecan, Chocolate, and Toffee Bars

Click here to view original web page at www.realsimple.com

Be the first to rate & review! These dreamy pecan pie bars start with—wait for it—pancake mix. Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall Prep Time: 25 mins Total Time: 3 hrs 15 mins Servings: 24 Yield: 24 bars Pancake mix isn’t just for breakfast […]

Click here to view original web page at www.realsimple.com

Be the first to rate & review!

These dreamy pecan pie bars start with—wait for it—pancake mix.

Prep Time:

25 mins

Total Time:

3 hrs 15 mins

Servings:

24

Yield:

24 bars

Pancake mix isn't just for breakfast anymore. In this pecan pie bar recipe it serves as a shortcut for a crisp, shortbread-like crust. It's delish, but let's be honest, it's the filling that steals the show here. The dark chocolate balances the sweetness of the caramel-like filling, pairing delightfully with the buttery pecans and sweet toffee bits. Make sure to line all sides of the baking pan with parchment paper, but rest assured that the edges still get caramelized and extra chewy–some will say it's the best part.

Cut into one-inch squares for a cute bite-size dessert for a crowd, or as a sweet treat to serve alongside coffee.

Cook Mode (Keep screen awake)

Ingredients

Crust

• Baking spray with flour

• 3 cups pancake mix (such as Bisquick Original Pancake & Baking Mix)

• 3/4 cup (170 g) confectioners’ sugar

• 1 cup (2 sticks) unsalted butter, cubed and softened

Filling

• 3 large eggs, at room temperature

• 2/3 cup (142 g) packed dark brown sugar

• 2/3 cup light corn syrup

• 1/3 cup (2 2/3 oz.) unsalted butter, melted

• 2 tsp. vanilla extract

• 1/2 tsp. kosher salt

• 1 1/2 cups chopped pecans

• 1/2 cup dark chocolate chips

• 1/4 cup toffee bits

Directions

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. 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. 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. 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. 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.

21 Pecan Recipes That Are Sweet, Savory, and Everything In Between

Make Ahead and Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 4 days. Enjoy cold or at room temperature. Or, wrap leftover bars individually, place in a freezer-safe container or resealable plastic bag, and freeze for up to one month. Let thaw in the refrigerator or at room temperature.

Reviews

Pecan, Chocolate, and Toffee Bars

My Rating (required)

Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5

My Review

Be the first to review!