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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’s

All images and text ©

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  1. Monica H says:

    Oh my goodness, this looks tasty. Perfect in front of the fireplace curled up with a good book and a cup of hot cider.

    Did I take it too far? :-)

  2. La Pastry Chef says:

    These are so cute! I love the little autumnal scene going on in the background :)

  3. teresa says:

    these are gorgeous and look so delicious!

  4. Fahrenheit 350° says:

    These are my favorite cookies!

  5. Rachel says:

    I just love your blog! Every recipe you post looks fantastic! You bake with my kind of style, not too fancy, and very homey. I can't wait to try this one! :) Thank you so much for sharing! :D

    God Bless!
    ~Miss Rachel~

  6. Jelli Bean says:

    These look yummy! Your Ohio mentions always remind me of home..and that it is fall now. (I live in the tropics and sometimes forget the weather changes).

  7. ButterYum says:

    Ahhh…. you are not allowed to temp me with such delectable delights so early in the morning!!!


  8. Gala says:

    y-u-m-m-y !!!

  9. culinarytravelsofakitchengoddess says:

    OMG these look gorgeous. I love the autumnal composition to the photo too.

  10. Lele says:

    Homemade toffee topping is SO much richer than faking it with candy bars, and it's SO EASY once you know how to do it!