Toffee Pie Bars

Toffee Pie Bars

20
MARBALET 50

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

55 m servings 374 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 92 mg
  • 4%

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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  • Prep

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  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.

Footnotes

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

Reviews

20
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, an...

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 ...

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 b...

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 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. ...

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 minute...

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 su...

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.

great but toffee did not set up as hard as i would have liked. i boiled 2 mins and got nervous it would burn

Didn't have pecans so I added toffee bits after baking. Delicious!