Ingredients
- Nonstick spray
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 1/4 cups light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 3/4 cup pecans, chopped
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup toffee pieces
Directions
Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray 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.
While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl.
Toast the pecans in medium 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.
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By A4mom
northern NJ
on May 16, 2013
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Made these today. Although they were rather thick in an 8x8 pan, the bars were done at the 45 minute mark. Those who said the batter was still raw may want to have their ovens checked; the temperature could be way off and that's why it's not baking properly. Anyway, I took these to a get together and the bars were gone in minutes.
I would probably use a 9x13 pan next time to get the chewy texture; in the smaller pan they were more cake-like. But the flavor is quite good.
By Chef #762742
SeaTac, WA
on May 15, 2013
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Dissapointing. I followed the directions to the T. After baking for 40 minutes, the center was fluid still. I baked for another 17 minutes just to get a pick inserted to come out clean. When I cut them, I saw that they were rock hard on the outside and still mushy inside. After cooling fully, they were hard even in the brown sugary mushy part. Won't be making again or saving this recipe.
By Chef2b17
Seven Lakes, NC
on May 06, 2013
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These bars are excellent! I did make several changes: I used a 9x13 pan, and I added chocolate chips. I could not find toffee pieces, so I used crushed up Werther's Hard Caramels. Very good:
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