Glossy Pecan Toffee Bars

Servings: 2 1/2 dozen bars serving(s)

Prep time: 20 minutes

Total time: 1 hours 5 minutes

Cooking time: 45 minutes

Take me to the recipe

Looks can be deceiving, as is the case with these Glossy Pecan Toffee Bars – they only look difficult to make. In fact, they’re easy but impressive, perfect for sharing and celebrating the decadence of the season. 

Glossy pecan toffee bars... buttery toffee thick with pecans layered on a barely-sweet shortbread base. They’re gorgeous but not over the top. They’re festive and beyond delicious.

Glossy pecan toffee bars… buttery toffee thick with pecans layered on a barely-sweet shortbread base. They’re gorgeous but not over the top. They’re festive and beyond delicious.

All that to say: glossy pecan toffee bars suit the fun and festivities of the Holiday season in both looks and taste.

I can’t believe that I was going to drizzle these bars with melted white chocolate. I would have, but the white chocolate seized in the pan when I was melting it, so was eaten by my kids instead.

The toffee-coated pecans are so glossy and pretty on their own who would want to cover them?

Glossy Pecan Toffee bars

They are rich and sweet — one iota more of anything might make you forget about the pecans and toffee, and that would be a shame.

This recipe is adapted from Ina Garten, the Barefoot Contessa. She dips each square in dark chocolate and if your body can tolerate that extra layer of sweet, then go for it.


Glossy pecan toffee bars

Glossy Pecan Toffee Bars Recipe

Adapted from Ina Garten


  • 1 cup + 4 Tbs. butter, softened
  • 6 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 2 cups flour
  • ¼ tsp. baking powder
  • ½ tsp. ground ginger
  • Pinch of salt


  • 1 cup butter, cut into chunks
  • 1 ½ cups light brown sugar, packed
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp. heavy cream
  • 1 lb. pecan halves

 To make the crust:

  1. Beat together the butter and sugar. Mix in the egg and vanilla.
  2. Whisk together the flour, baking powder, ginger and salt and stir into the creamed mixture. Stir just until combined.
  3. Press into a 9”x 13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too).
  4. Bake at 350 F for 15 minutes. The base will be set, but not fully cooked. It will bake again once the topping is added so don’t worry.
  5. Leave the oven on.

To make the topping & complete the bars:

  1. Combine butter, brown sugar and molasses in a medium sauce pan over low heat. Stir to combine as the butter melts. Raise the temperature to medium and bring to a boil. Boil for three minutes then remove from heat, stir in the heavy cream and pecans.
  2. Combine well with a rubber spatula then carefully pour, scrape and spread over the baked crust.
  3. Return to the oven for 30-35 minutes.
  4. Remove from oven and let cool before cutting.


Are you a fan of pecans? Try our Pecan Pie Bars. They’re crazy delicious.

Pecan pie squares

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22 thoughts on “Glossy Pecan Toffee Bars

  1. Ellen says:

    Love your recipes…

    1. Bridget Oland says:

      Hi Ellen, Glad you’re enjoying the recipes. I love to get feedback so thanks for letting me know.

    2. aggie missaghian says:

      love it and thanks.

  2. Anne says:

    Just wanted to say I tried these on Friday and by Saturday they were all gone…Just don’t believe I ate the whole thing!! Yummy Yummy Yummy

    1. Bridget Oland says:

      Hi Anne, I’m so pleased that you enjoyed them. Mine didn’t last very long either…

  3. Faye says:

    Wonderful recipe thanks

    1. Bridget Oland says:

      Thanks Faye. Enjoy!

  4. wally Haines says:

    Absolutely a delicious square.They didn’t last no time..Its a keeper and I recommend this recipe to anyone.Mmmmmmm.

    1. Bridget Oland says:

      Thanks Wally. Good thing the recipe makes a 9″x13″ pan full.

  5. Ellen says:

    Instead of heavy cream, which I think is whipping cream, can I use carnation milk?

    1. Hi Ellen, I have never tried them with Carnation milk, but it’s worth a try.

  6. Rose Pinnell says:

    I am a single mom with not much money coming in at the moment . But i like that 99% of your recipes are made with fairly inexpensive stuff (except for say pecans and other nuts).lol

  7. jess says:

    Can I freeze them?

    1. Hi Jess, I have never tried to freeze them so am not sure. The base would be fine but I can’t guarantee that the caramel would be fine.

  8. Pearl Grewal says:

    I have made Ina fattens pecan bars and they were delicious. I am going to try this adaptation and am sure they will taste great

  9. Pearl Grewal says:

    Sorry for typo Ina Gartens

  10. Exaudia Breau says:

    Cant wait to try these.:)

  11. Cloe says:

    I dont know what happened to my recipe, the crust is crumbly although I followed the recipe,,,maybe I did not press it enough ? I will have to try it again even though I dont want a hard to chew crust

    1. Hi there, Did you get a chance to try the base again? I’m wondering if you ended up with too much flour. It’s always best to spoon the flour into the measuring cup (rather than scooping). Could that have been the problem?

  12. gloria ryan says:

    they look good. i am going to try them. thankyou

  13. Elizabeth McNair says:

    aww I am disappointed….too much topping and not enough shortbread for my taste. Love butter but it was actually too buttery (!!) The molasses certainly gives it a distinct flavour.

    1. Bridget Oland says:

      Hi Elizabeth, Yes, they are top-heavy for the caramel and nut lovers of the world.

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