-
-
My review
Toffee Pie Bars
194
MARBALET
"These cookies taste like a cross between toffee and peanut brittle--very rich."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 374Original recipe yields 14 servings (28 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan.
- Arrange graham crackers side by side on the entire bottom of the jelly roll pan. In a small saucepan, cook the butter and brown sugar, stirring constantly until the sugar is dissolved. Bring to a boil and simmer for one minute. Remove from heat, stir in the vanilla, and pour the entire mixture evenly over the graham crackers. Sprinkle the pecans all over. Bake in the preheated oven for 10 minutes.
- After removing cookies from the oven, sprinkle with the chocolate chips. Let stand until completely cool before cutting into bars. For best results, try to cut along the perforations of the graham crackers.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2331 Ratings
-
-
-
-
-
Most helpful positive review
12/22/2005
Everytime I make these "toffee bars", no one will eat any of the other treats I make! So I usually end up making 2-3 batches at a time so there will be plenty to go around. Something I ALWAYS ...
Most helpful critical review
2/21/2003
These were pretty good - I tried them because they were similar to a recipe I had years ago and lost. Even though I greased the pan well, these stuck like glue to my nonstick jelly roll pan, an...
Most helpful
Most positive
Least positive
Newest
12/22/2005
Everytime I make these "toffee bars", no one will eat any of the other treats I make! So I usually end up making 2-3 batches at a time so there will be plenty to go around. Something I ALWAYS ...
2/17/2009
No greasing or sticking if you use Reynolds Release Foil! I mention this 1st for people have trouble with sticking to the pan. Also I find if you bring to a boil and boil a full 3 minutes; the b...
6/24/2009
The only question is why isn't this recipe famous?? I can't believe it doesn't have hundreds of 5 star reviews! I lined my pan with foil, sprayed the foil, then layed the graham crackers down....
9/25/2010
I first tasted this recipe years ago and it's always been a favorite. I moved recently and don't have many of my recipes with me since they are in storage as we wait to move into a new house. ...
12/8/2003
Similar to a recipe I made, but without graham crackers. I like the addition of the graham crackers. My suggestion would be to closely watch it while it is baking - mine did not need 10 minute...
1/23/2010
These tasted pretty good, but they didn't set up very well for me. Next time I will probably cook the toffee on the stove a little longer. A suggestion for others who plan to make this - make su...
8/5/2008
The toffee didn't really set up very well - I may let the sauce cook a little bit longer before putting in the oven. They tasted awesome and the pan was gone the same day that I made them.
2/21/2003
These were pretty good - I tried them because they were similar to a recipe I had years ago and lost. Even though I greased the pan well, these stuck like glue to my nonstick jelly roll pan, an...
12/7/2011
Great but toffee did not set up as hard as I would have liked. I boiled 2 mins and got nervous it would burn...