Shelly's Recipe

Pecan Pies Toffee Bars

Category: Bars

1 (8-ounce) can refrigerated crescent dinner rolls

1/2 cup toasted, chopped pecans

1/2 cup sugar

1/2 cup light corn syrup

1 tablespoon butter, melted

1 teaspoon vanilla extract

1 egg, beaten

1/4 cup chocolate chips or mini chocolate chips, plus extra for topping

1/4 cup chocolate toffee bits, plus extra for topping (see Note)



Preheat oven to 375 F. Unroll the dough into 2 long rectangles. Place in an ungreased 9x13-inch pan and press over bottom and 1/2 inch up sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.

In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips and chocolate toffee bits. Pour over the partially baked crust. With a spatula, spread filling to cover the dough. Bake an additional 18 to 22 minutes, or until golden brown.

Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee. Cool completely. Cut into bars.

Makes 36 bars.