Caramel Pecan White + Dark Chocolate Chip Toffee Bars
These Caramel Pecan Chocolate Chip Toffee Bars are the perfect solution for white and dark chocolate lovers alike. Plus, caramel!
I tried to streamline and slim down that slightly ostentatious recipe title, but these bars just weren’t having it. Apparently, every ingredient, even the humble pecan, needs a minute in the spotlight now and then.
In no particular order:
Caramel (enhanced with a little SCM – sweetened condensed milk for those not in the know)
White chocolate chips
Dark chocolate chips
And butter (not stated in the title but hopefully an obvious conclusion)
If that list doesn’t speak for itself, let me just add: there’s a whole lot to love with these caramel pecan chocolate chip toffee bars.
Layer bars are the best. The buttery, shortbread-like crust gets a quick snap in the oven, and then all the other yumminess gets layered and dolloped and sprinkled on top.
Back in the oven, at which time you should spend the 20 minutes summoning the patience to let the bars cool completely (unless you want a mess of gooey, lava-esque, hot caramel). Because waiting will be rewarded when the caramel pecan chocolate chip toffee bars bars are all yours.
Layer upon layer of deliciousness. And while I’m not usually a craver of white chocolate or pecans, they definitely have their well-chosen place every once in a while, and they certainly do great things for these decadent, caramelly layer bars.
One Year Ago: Peanut Butter Caramel Chocolate Chip Cookie Bars
Two Years Ago: Creamy Tex-Mex Quinoa Dippers
Three Years Ago: Grilled Lime Coconut Chicken with Coconut Rice
Pecan Toffee Caramel Chocolate Chip Layer Bars
- 1 cup (227 g) salted butter, room temperature
- ¾ cup (159 g) light brown sugar
- 1 tablespoon vanilla extract
- 2 ¼ cups (320 g) all-purpose flour
- Pinch of salt
- 1 (11-ounce) bag (312 g) caramel bits or soft caramels, unwrapped (see note)
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon extract vanilla
- Coarse kosher salt
- 1 cup (170 g) white chocolate chips
- 1 cup (170 g) semisweet or bittersweet chocolate chips (ok, you can use milk chocolate chips if you have to)
- 1 cup (170 g) Heath toffee bits
- 1 cup (120 g) chopped pecans
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch baking pan with foil and lightly grease the bottom and sides with nonstick cooking spray.
- In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, sugar, and vanilla until light in color, 1-2 minutes. Add the flour and salt; mix until combined. Reserve one cup of the mixture and reserve to use later. Press the rest of the dough into the bottom of the prepared pan. Bake for 8-10 minutes until just set and very lightly golden on the edges.
- While the crust bakes, place the unwrapped caramels in a microwave-safe bowl. Add the sweetened condensed milk and butter. Microwave for 1-minute intervals, stirring in between, until the caramel mixture is melted and smooth. Stir in the vanilla and a pinch of coarse, kosher salt. Drizzle across the crust and spread evenly (it’s ok if the crust is still warm).
- Sprinkle the white chocolate chips, semisweet chocolate chips, toffee bits and pecans over the caramel layer. Crumble and drop the remaining dough over the top. Return the pan to the oven and bake for about 20-25 minutes until the caramel is bubbling and the edges are lightly golden.
- Cool completely in the pan before cutting into squares.
Recipe Source: adapted a little from my long-time friend and old roommate, Kate (the great)
11 Comments on “Caramel Pecan White + Dark Chocolate Chip Toffee Bars”
These bars are a great contender for “Recipes the World Forgot”- I can’t believe more people haven’t commented! If you’re not sure- make them! I thought they might be too much, but they are DELICIOUS! I am generally not too keen on white chocolate, but it is a welcome addition here. I made a few pandemic/ pantry clearing changes- used 1/2 c. of condensed milk (what was already in the fridge, leftover from something else) and a splash of half and half in the caramel, and swapped some close-to-expiry Macadamia nuts for the Pecans. I’m sure it’s perfection as written, just know that it’s a very forgiving recipe! Yum! Thanks for another winner!
I agree that these are a bit of a forgotten treasure! I’m glad you liked them, Rebecca! Thanks for taking the time to leave a comment and let me know.
One of my favorite desserts! So yummy
This is such an exceptional recipe!! I have a friend that requests nothing else for his special occasion than these bars!!
These are super rich, decadent, and delicious! They were a hit! Everyone raved about them. Thanks Mel!
I made these tonight for a family gathering we’re having Saturday. I’m not sure there’ll be any left by the time company arrives. They are that good!
Butter bars is a fitting nickname! Or muffin-top makers as my body with attest! I’m going to make Jay hide the recipe from me til my birthday. Good thing it’s only 2 months away…!
Oh, Mel. I made these as a treat for my office on my birthday (as I’ve never outgrown the fun of bringing treats to school on one’s birthday), and everyone is giddy with pleasure. They were so quick to make, cut beautifully, and were happily enjoyed by all. Thanks for sharing yet another great recipe!
My 9 YO has decided she MUST enter these into the kids bar cookie competition at county fair over the 4th of July weekend! We pre-entered her and her younger sister into their age groups, but the form didn’t ask for the name of the cookie, so she can switch from her other plan to these easy-peasy! I know your recipes are ALWAYS trust-worthy 🙂 We’ll practice a batch tomorrow just to be sure 🙂
Yum! Yum! Love chocolate, caramel, and nuts together!!
These look so good!! I must try them at some point!!