Gimme Some Oven

English Toffee Bars

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Wow, this has been a week. In addition to a number of other things going on, this has been one of our busiest weeks of the year at work preparing to kick off our annual leadership institute tomorrow. I absolutely love this event, and the wonderful people and energy and inspiration it brings, but whew – it definitely puts our staff on overdrive!

So during some extra hours or preparation last night, I decided I needed to bake something sweet and simple for a little extra motivation! So I pulled out this recipe I’d bookmarked from Hershey’s that (I admit) looked so yummy in the picture. And even better — called for ingredients that I almost always have in the pantry!

While it’s probably not going to go in my super-healthy file, it definitely proved to be super-delicious!! I don’t know how you can go wrong with toasted pecans mixed with the sweet toffee and chocolate. But just to be sure, I did bring a plate of these in for my coworkers to taste-test today, and they happily agreed. :)  Also, (especially with the help of my food processor) I’m happy to report these were a breeze to prepare. Will definitely be revisiting this recipe again…


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English Toffee Bars

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  • Prep Time: 13 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 36 bars 1x


A delicious candy-inspired dessert bar! Recipe and photos included.



Toffee Bars Ingredients:

  • 2 cups all-purpose flour
  • 1 cup lightly-packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1 cup pecan halves
  • 1 cup chocolate chips (milk, bittersweet or dark)

Toffee Topping Ingredients:

  • 2/3 cup butter
  • 1/3 cup lightly-packed brown sugar


  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, although a few large crumbs may remain. (See Ali’s Tip below for shortcut.) Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping (instructions below); drizzle evenly over pecans and crust.
  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:

  1. 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.




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19 comments on “English Toffee Bars”

  1. I hear ya on the busyness – so overwhelming!! Hang in there.

    On a brighter note, those bars look SPECTACULAR!! Yum.

  2. Oh these look gorgeous! I love English toffee!

  3. Sounds and looks great and just 5 ingredients- yeah!

  4. Health factor 0!!!! Yum factor 100!!!! I will make this for sure, but will have to hide them from myself!!!!

  5. I love how this dessert has so few ingredients!

  6. Wow! Those look amazing. I will definitely try that recipe. Thanks!

  7. Oh my goodness…these look amazing. Right up my alley: I love a good, dense, rich bar cookie.

  8. Love the toffee bars… They look fantastic! Love the pictures.

  9. I need to make these ASAP! Toffee and coffee/chai are the perfect combination for fall evenings..

  10. The pictures…are just…KILLING me. Wow. I know those are worth ever damn calories right there!

  11. yum-yum=yum! I thought I had made every variation possible on the bar cookie thing, but this sounds amazing! Toffee and chocolate are my favorite combo, so can’t wait to try these!

  12. Omg this looks aaamazing–and actually seems like I could manage it! lol

  13. just found your blog via and i LOVE it…you have so many great recipes! can’t wait to try your pumpkin black bean soup!

  14. Oh, sweet mercy! That looks like I could just take a bite out of it right my screen. I adore English toffee … thanks for sharing!

  15. Oh my, I’ll have to make this delicious treat :)

  16. Hello from Russia!
    Can I quote a post in your blog with the link to you?

  17. Made these and took them to work today and they were scarfed down! Thanks for the recipe!

  18. I know this is an older post but I saw these and “pinned” them immediately on Pinterest – so then I made them and blogged about them! SO AWESOME. Here’s my post, complete with links and credit! YUMMY!

  19. instead of pecans what can i use cashews/walnuts/groundnuts please reply as i cannot get pecans i india.