Brrrrrrr, it’s gotten chilly in Ohio! So chilly we have had a fire going every night in an attempt to delay the heat being flipped on. A crackling fire and the smell of my Yankee Autumn Leaves candle set the mood for some late Friday night baking.
I decided to throw together a bookmarked recipe from Hershey’s. This recipe caught my eye a while back for its simplicity and really stunning layered presentation, plus I knew I had all the ingredients in my pantry! The recipe states it requires advanced skill level, but it’s so not difficult at all and takes about fifteen minutes to prep.
I did use a shortcut by utilizing my food processor to combine the crust. On a side note, my food processor bowl cracked to pieces the following day, which brought a tear to my eye. However, I will not be without my trusty kitchen pal for long because the good folks at KitchenAid have a new one on the way to me already – gotta love great customer service!
These Toffee Bars are easy, delicious and in my opinion the perfect fall treat. What’s better than the warm flavors of pecans, caramel on a delicate brown sugar crust?
Thanks for stopping by, have a great day and stay warm!
English Toffee Bars
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1 cup pecan halves
TOFFEE TOPPING (recipe follows)
1 cup Hershey’s Milk Chocolate Chips
1. Heat oven to 350°F.
2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. (I lined my pan with foil and sprayed the foil with non-stick cooking spray before assembling these bars)
3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.
TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.
from Hershey’sAll images and text ©
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Tuesday 27th of August 2019
I have a question. What would these bars taste like if I left the nuts out. I want to make them for a party we are going to but there is a person there that is highly allergic to nuts.
Wednesday 28th of August 2019
Hi Colleen- The nuts kind of make these bars, so I don't know that they'll be the same without them. -Jamie
Monday 21st of May 2018
I made these for a party for the royal wedding and they were a big hit! I only had dark brown sugar and they still came out great. Such a nice buttery flavor without being too sweet. My only suggestion would be to definitely press in the chips at the end. They might melt a little but I didn't press them in hard enough and some of them fell off when I picked up the bars to eat them. Enjoy!
Wednesday 23rd of May 2018
Thanks so much for your feedback, so happy they were a hit! -Jamie
Saturday 19th of November 2016
I could not wait to try these, even though I had no chocolate chips. I made a cooked chocolate frosting to go on top, and I have eaten almost a quarter of the pan by myself. Absolutely wonderful.
Monday 21st of November 2016
I've done that, too, Cee! I'm really glad you liked them.
Tuesday 3rd of March 2015
I am planning to make these for my schools concessions, Look soo good! I had no pecans tho and I am planning on using walnuts...do u think they will still taste fine?:)
Friday 6th of March 2015
I think walnuts would be a great substitution! Have a great day!
Sunday 17th of November 2013
Just wanted to send out a HUGE Thanks! I can remember my parents making this as a kid, but was never able to find a recipe. I didn't realize it was "English" Toffee. Your pic looks exactly like what I remember as a child, and I can't wait to try them! Thank You! You made my day!