Toffee Pie Bars Recipe -
Toffee Pie Bars Recipe
  • READY IN 55 mins

Toffee Pie Bars

Recipe by  

"These cookies taste like a cross between toffee and peanut brittle--very rich."

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Ingredients Edit and Save

Original recipe makes 28 pieces Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan.
  2. 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.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2005

Everytime I make these "toffee bars", no one will eat any of the other treats I make! So I usually end up making 2-3 batches at a time so there will be plenty to go around. Something I ALWAYS do is line the pan with foil and lightly spray with cooking spray (if you want to enjoy the cookies and not all the work involved in cleaning the pan)

Most Helpful Critical Review
Feb 21, 2003

These were pretty good - I tried them because they were similar to a recipe I had years ago and lost. Even though I greased the pan well, these stuck like glue to my nonstick jelly roll pan, and I basically ruined the pan trying to pry them out!

Feb 19, 2009

No greasing or sticking if you use Reynolds Release Foil! I mention this 1st for people have trouble with sticking to the pan. Also I find if you bring to a boil and boil a full 3 minutes; the brown sugar butter mixture will set up perfectly. These are just as great as the soda cracker cookies in this sight. It's hard to tell the difference. But if you compare taste; the saltines bring out the toffee flavors a bit more because of the salt. I made these at Christmas time. I also made these with milk chocolate chips instead of nuts and used 1 cup of toffee bits sold along with chocolate chip section of the baking aisle. My grandson isn't a nut lover and thought these were great this way. My coffee group thought these were a great Valentine Day treat.

Jun 25, 2009

The only question is why isn't this recipe famous?? I can't believe it doesn't have hundreds of 5 star reviews! I lined my pan with foil, sprayed the foil, then layed the graham crackers down. I also simmered the toffee for 3 minutes as suggested. Because I had so much toffee left over, I made 2 layers: graham crackers, toffee, graham crackers, toffee, then pecans and chocolate.

Sep 27, 2010

I first tasted this recipe years ago and it's always been a favorite. I moved recently and don't have many of my recipes with me since they are in storage as we wait to move into a new house. So, I was thrilled when I found this on here. I always line my pan with foil, spray it and let the butter/sugar simmer for a couple minutes so it thickens. I spread the chocolate chips with a spatula and stick them in the frig for a little while to speed up the cooling process. They always come out perfect. I don't even try to break them into nice/neat squares. I treat them like "toffee" and just break them into pieces with jagged ends/corners. These are going to a birthday party with me tonight -- bound to be a surefire hit!

Dec 08, 2003

Similar to a recipe I made, but without graham crackers. I like the addition of the graham crackers. My suggestion would be to closely watch it while it is baking - mine did not need 10 minutes. Also, I used a rubber spatula to spread the melted chocolate chips around. Yum!

Jan 25, 2010

These tasted pretty good, but they didn't set up very well for me. Next time I will probably cook the toffee on the stove a little longer. A suggestion for others who plan to make this - make sure you line your pan with foil. It makes for much easier clean-up.

Aug 05, 2008

The toffee didn't really set up very well - I may let the sauce cook a little bit longer before putting in the oven. They tasted awesome and the pan was gone the same day that I made them.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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