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Salted Caramel Pecan Toffee Bars

by Donna Elick


Incredibly easy 7-ingredient Toffee Bars recipe! Quick homemade caramel sauce and pecans make this a tasty treat!


HELPFUL TIPS TO MAKE SALTED CARAMEL PECAN TOFFEE BARS:

  • This recipe uses graham crackers instead of the traditional saltine crackers, because I love the sweet nuttiness they bring.  You can substitute saltines for them if it’s what you have on hand or prefer.

  • If you prefer a different nut, you can use an equivalent amount of your preferred nut (such as peanuts, cashews, etc).

  • Don’t forget to line your pan with aluminum foil… the last thing you want to be trying to clean up is baked on caramel sauce!

  • Jelly Roll Pan – the perfect size for the graham crackers to lay in one layer, and it’s such a versatile pan!

  • Offset Spatula – spread the caramel sauce with ease, in an even layer! 


INGREDIENTS

12 graham cracker sheets

1 cup brown sugar, packed

3/4 cup unsalted butter, 1.5 sticks

2 tablespoons heavy whipping cream

1 teaspoon pure vanilla extract

1 cup chopped pecans

pinch of flaked sea salt, or kosher salt


INSTRUCTIONS

Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray.

Place graham cracker sheets in a single layer on prepared baking sheet.


In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.


Pour caramel sauce over the graham cracker sheets and spread into an even layer.

Sprinkle with chopped pecans.


Bake for 10 minutes, until lightly golden brown and bubbly.


Remove from oven and sprinkle with salt.


Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.

Break into squares.


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