Heath Toffee Pecan Bars
Heath Toffee Pecan Bars are just what the doctor ordered if you’re in need for a toffee fix! These delectable bars include loads of Heath English Toffee Bits and pecans. They’ve got such great flavor with a nice little crunch that will knock your socks off!
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I had a LOT of pecans left over after Christmas baking. (Like 8 or 10 really large bags). I’ve been trying to stick those pecans in everything to use them up! I made five different kinds of Pecan Bars, each with a slightly different variation. They were delectable with coconut, dried cherries, dried blueberries and dried cranberries. They were also sensational with Heath English Toffee Bits!
I made plenty of gooey, drool-worthy recipes during last year’s Christmas Cookie Extravaganza. But the Pecan Bars were the most complimented. Go figure. I knew if they were that good, I should make up some more flavors. So that’s what I did during the Corona Virus Shut Down. I baked and baked and baked. Then everything got stored in the freezer so we could give it away once the country got opened up again.
I loved the crunchy, chewy, zesty flavor of these cookies. Because each batch makes 48 servings, this is a great dessert when you have to feed a crowd. Try them out the next time you have a tailgating party or are grilling out with neighbors and friends. If you enjoy pecans, you’ll love them even more with a lot of toffee sprinkled throughout!
Heath Toffee Pecan Bars are sensational!
These luscious bars are big on taste.
I loved the crunchy texture of these bar-type cookies.
Here’s what I did.
I used these ingredients.
Soften butter. Add granulated sugar, brown sugar, eggs, vanilla, baking soda and salt.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods.) Add pecans and Heath English Toffee Bits.
Stir well to combine.
Grease a 15-1/2″x20″ cookie sheet. Press and spread cookie dough evenly into prepared cookie sheet.
Bake at 350 for 25-35 minutes or until a toothpick inserted in center comes out clean. (I was baking multiple cookie sheets at a time. My recipe took about 40 minutes).
Heath Toffee Pecan Bars are marvelous for tailgating parties or potlucks.
These are great for summer holiday functions and family reunions, too.
If you like Heath English Toffee Bits, you’ll love these cookies.
Here’s the recipe.
HEATH TOFFEE PECAN BARS
(My own concoction)
Heath Toffee Pecan Bars
Equipment
- 1 15 1/2x20" cookie sheet pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 8 oz. bag Heath English toffee bits (see note below)
- 3 cups pecans coarsely chopped (measure after chopping)
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2"x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
- Keep stirring; this may take 4-5 minutes.
- Spread mixture into cookie sheet and pat down firmly.
- Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Sit down and enjoy these with a glass of milk. Yes!
These lovely cookies will disappear in no time.
Heath Toffee Pecan Bars are the best of both worlds. Crunchy and Chewy. Yum.
You may also enjoy these delicious recipes!
Heath Toffee Cheesecake Brownies
Heath Bars with Buttercream Frosting
Heath Toffee Pecan Bars
Equipment
- 1 15 1/2×20" cookie sheet pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 8 oz. bag Heath English toffee bits (see note below)
- 3 cups pecans coarsely chopped (measure after chopping)
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2″x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
- Keep stirring; this may take 4-5 minutes.
- Spread mixture into cookie sheet and pat down firmly.
- Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.