Toffee-Pecan Bars

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 3/4 cup Butter or margarine
  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/8 cup Brown sugar, packed
  • 1 cup Swirled milk chocolate and caramel chips

• Nuts & Seeds

  • 2 cups Pecans

Found on pillsbury.com

Description

Ingredients

• 3/4 cup butter or margarine, softened
• 1/3 cup packed brown sugar
• 1 egg
• 2 cups all-purpose flour
• 1 cup butter or margarine
• 3/4 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 cups coarsely chopped pecans
• 1 cup swirled milk chocolate and caramel chips (from 10-oz bag)

Directions

• 1 Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
• 2 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.
• 3 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.
• 4 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.
• 5 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.

Nutrition