Pecan Pie Toffee Bark Recipes

PECAN PIE BARK

Steps:

• Preheat oven to 350 degrees.
• Line a 15.25 x 10.25 inch cookie sheet with foil. Lightly butter the foil. Fit the graham crackers in the bottom of the cookie sheet, breaking or trimming them if needed to make them fit.
• Add the butter, brown sugar, pecans and salt to a medium saucepan. Bring to a boil over medium heat. Boil for two minutes, stirring constantly, and remove from heat. Add vanilla and mix. Immediately pour the hot mixture over the graham crackers. Using an offset spatula, spread the mixture to the edges of pan, covering all the graham crackers with the mixture. Make sure the pecans are evenly distributed.
• Bake for approximately10 minutes until mixture is bubbling up on top.
• Allow bark to completely cool before breaking into pieces. Store in an airtight container.

PECAN PIE BARK

Steps:

• Preheat oven to 350 degrees and line a baking sheet with foil sprayed with vegetable oil.
• Line up the graham crackers tightly (break crackers in half to fill in any gaps too).
• In a large saucepan add the butter, brown sugar and salt on medium heat.
• Bring to a boil and stir constantly for 3 minutes.
• Add in the pecans and cook for 30 seconds.
• Stir in the vanilla extract.
• Place the mixture over the graham crackers.
• Bake for 10 minutes.
• Let cool completely before breaking apart.

ENGLISH TOFFEE PECAN PIE

Steps:

• Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
• Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
• Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
• Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
• Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

MILK CHOCOLATE-PECAN TOFFEE

Steps:

• Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
• Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
• Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.

PECAN PIE TOFFEE BARK

Steps:

• Over medium heat melt butter and brown sugar together until smooth & melted. Bring to a slow boil until it looks caramelized, 2-3 minutes.
• Stir in pecans and spread on wax paper and cool, set aside.
• Preheat the oven to 425 degrees F.
• Line 1 large sheet pan with aluminum foil and spray with nonstick oil. Arrange the saltine crackers salt-side up in a single layer; set aside.
• In a medium saucepan, add butter and brown sugar, and stir over medium heat. Let it come to a boil and simmer until it turns a caramel color. This only takes a few minutes. Immediately remove from the heat and slowly pour the caramel over the crackers. Make sure to evenly coat the crackers. Place the pan in the oven and bake for 4-5 minutes, or until the caramel starts to get all bubbly.
• While it is cooking, add chocolate chunks to a microwave safe bowl and heat for 1 minute. Stir and heat again for 1 minute until mixture is melted and smooth. Set aside.
• Once it is bubbly, remove the pan from the oven. Slowly pour the chocolate mixture evenly over the caramel saltines. Once you pour all the chocolate, make sure to evenly spread it with a butter knife.
• Immediately sprinkle the "candied" pecans over the chocolate mixtures, make sure to scatter them evenly over the pan.
• Transfer the pan to the freezer for 20 minutes, or until completely hard and cold. Once they are chilled, break up into pieces like pictured. Store in an airtight container. We prefer to store them in the fridge, but they will be fine at room temp.

PECAN PIE BARK

Steps:

• Preheat your oven to 325 degrees F.
• Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
• In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly.
• Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly.
• Immediately pop graham crackers into the oven and bake for 8 minutes.
• Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.

PECAN BARK

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with foil and lightly grease.
• Place graham crackers on the cookie sheet in one layer.
• Sprinkle pecans evenly over the graham squares.
• In a small sauce pan melt the unsalted butter.
• Add brown sugar to the pan and stir until mixture begins to boil.
• Pour sugar mixture over pecans and graham squares.
• Bake in oven for 10 minutes.
• Remove pan from oven and place into freezer for 1 hour.
• Break bark into pieces while still cold.

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

TOFFEE PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan.
• Arrange graham crackers side by side on the entire bottom of the jelly roll pan. In a small saucepan, cook the butter and brown sugar, stirring constantly until the sugar is dissolved. Bring to a boil and simmer for one minute. Remove from heat, stir in the vanilla, and pour the entire mixture evenly over the graham crackers. Sprinkle the pecans all over. Bake in the preheated oven for 10 minutes.
• After removing cookies from the oven, sprinkle with the chocolate chips. Let stand until completely cool before cutting into bars. For best results, try to cut along the perforations of the graham crackers.

DARK CHOCOLATE PECAN TOFFEE BARK

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
• Add pecans and toffee to melted chocolate. Stir to coat.
• Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" thick and make about a 10 to 12 inch circle with no holes.
• Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container for up to 2 weeks.