Chocolate Toffee Bars

2

"This hard but chewy cookie is glazed with chocolate and sprinkled with chopped toasted pecans."
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Ingredients

45 m servings 160 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F. Lightly spray a 13- x 9- x 2-inch baking pan with vegetable cooking spray.
  2. Beat 1/4 cup butter and 1/2 cup SPLENDA(R) Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.
  3. Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.
  4. Toffee Directions: COMBINE 1/4 cup butter, SPLENDA(R) Brown Sugar Blend, corn syrup, evaporated milk and vanilla in medium saucepan. Cook over low heat, stirring constantly, until SPLENDA(R) Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches or 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.
  5. Topping Directions: COMBINE chocolate squares and SPLENDA(R) Brown Sugar Blend in top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle (or spread) over toffee. Sprinkle with chopped pecans. Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.
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Footnotes

  • Note
  • Serving Size: 1 (1 3/4 x 2 inch) bar

Reviews

2

These were very good... VERY sweet! Almost too sweet (and I have a definite sweet tooth!). Maybe it's good they are so sweet though because you really only need a small piece to satisfy your swe...

These bars are to die for! The only thing I did differently was to sprinkle chocolate chips and pecans over the slightly cooled toffee instead of melting chocolate in a double boiler as instruct...