Easy Toffee Bars
A variation of the Pillsbury Bake-Off recipe. These bars are so easy to make and my family calls them "Moms Goofed Up Toffee Bars" because the first time I made them I mistakenly added Toffee bits - turns out that's what makes them so good!
- Ready In:
- 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
- 2⁄3 cup firmly packed brown sugar
- 2⁄3 cup butter
- 1 1⁄2 cups pecans
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 cups toffee pieces
- Preheat oven to 375°F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
- In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
- Bake for 14 - 18 minutes until golden brown.
- Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
- Cool and cut into bars.
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These bar cookies are terrific and easy to make. I used a jelly roll pan for the bars. Used dark brown sugar, chopped up 8 Heath bars (1.4 ounces each), and used a combination of butterscotch and semi-sweet chocolate chips (3/4 Cup each). After putting chips on the bars, I returned it to the oven for 2 more minutes to speed up the melting process. They came out great! Highly recommended!
I made this tonight for a ladies club function. It was fantastic! I did have to use about 1 and 1/2 cans of crescent rolls, so I'd recommend either using a 9 x 13 size pan, or having an extra can of crescent rolls on hand to compensate for the larger size pan. I also sprinkled the toffee bits and choc. chips on top, then placed the pan back into the turned off (but still warm) oven to make it easier to swirl the topping. Thanks DebS for a wonderful and super easy dessert!
Very good bars! I think the use of mini chocolate chips is better than the larger ones. I used brown sugar Splenda and only 1 cup of toffee pieces. I placed them in an air-tight plastic container and left them in the freezer for one hour to completely cool. Prepared as a participant in the July 2009 Comfort Cafe Event.