Super Easy Pecan Toffee Pie Bars |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I adapted this recipe from Paula Dean's Pecan Toffee Tassies. Since I didn't have mini cupcake pans and also sounded like to much work I did this instead Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1/2 cup butter, melted |
2 cups firmly packed brown sugar |
4 tablespoons all-purpose flour |
4 large eggs, lightly beaten |
2 teaspoons vanilla extract |
2 cups finely chopped pecans |
2 (8 ounce) packages toffee pieces |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray or grease a 15x10 pan.
3. Unroll both pie crusts and press into pan and 1/2 inch up sides.
4. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
5. Add the vanilla.
6. Stir in the pecans and heath bar toffee chips.
7. Spoon the pecan filling evenly over the pie crust.
8. Bake for 25 minutes, or until filling is set and crust is lightly browned.
9. Cool in pan on wire racks. Cut in to bars.
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