Pumpkin Pecan Toffee Bars Recipes
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN PECAN BARS
These Pumpkin Pecan Bars are made with a gingersnap crust, creamy pumpkin filling, and toffee-pecan topping. This is an easy fall dessert that feeds a crowd!
Provided by Gayle
Categories Dessert
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Grease a 13x9-inch baking pan with cooking spray. Set aside.
- To make the crust: In a medium bowl, combine crushed gingersnaps, sugar, and flour. Stir in melted butter. Press mixture onto the bottom of prepared pan. Set aside.
- To make the filling: In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Stir in half-and-half and eggs until just combined. Spread batter on top of crust in prepared pan.
- Bake 40-45 minutes, or until a toothpick inserted into center comes out clean. Sprinkle top of bars with toffee bits and pecans.
- Cool in pan on a wire rack. Then cut into bars, cover, and chill within 2 hours. If desired, drizzle with caramel topping before serving.
Nutrition Facts : ServingSize 1 serving, Calories 144 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 36 mg, Sodium 92 mg, Fiber 1 g, Sugar 11 g
BUTTER PECAN TOFFEE PUMPKIN PIE
Categories Food Processor Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.
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TOFFEE-PUMPKIN PIE BARS - BETTER HOMES & GARDENS
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- Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto the bottom of the prepared pan; set aside.
- For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.
- Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving.
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