Pecan Toffee Squares Recipes

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.

PECAN TOFFEE SQUARES

Steps:

• Line a 10 x 15 inch jelly roll pan with graham crackers.
• Melt butter and brown sugar in a saucepan over medium heat; bring to a boil and cook exactly 2 minutes. Pour Mixture over graham crackers. Sprinkle with nuts.
• Bake at 350 degrees for 8 to 10 minutes. Remove from oven and let cool slightly on a wire rack.
• Cut in to small squares to serve.

TOFFEE SQUARES WITH TOASTED PECANS

Steps:

• Preheat oven to 350°.
• Grease a 13x9x2-inch baking pan.
• For the Squares - In a large bowl, combine, flour, sugar, butter, cinnamon and vanilla.
• Use a mixer beat on low speed for 3 minutes, don't forget to scrape the bottom of the bowl often until mixture is crumbly.
• Add nuts, chocolate and butterscotch chips to the mixture.
• Press dough into the bottom of prepared pan.
• Bake 30 minutes.
• For the Topping - Sprinkle chocolate chips over the hot squares.
• Let stand for 5 minutes, the chocolate chips will melt.
• Swirl partially melted chips with knife to create a marbled effect and sprinkle pecans on top.
• Allow to cool completely before cutting into squares and ENJOY!

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

MOTHER'S PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
• Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

TOFFEE-PECAN BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
• In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
• Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
• Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.