Chocolate Pecan Toffee Bars
These Chocolate Pecan Toffee Bars come together in under an hour and don't even require you to turn on your oven. Combining crunchy pecans, sweet maple syrup, aromatic vanilla, cozy cinnamon, and rich dark chocolate, these bars create the perfect chocolatey treat!
Servings 12 Bars
Equipment
- Double Boiler
Ingredients
- 250 grams dark chocolate, chopped
- 1 cup pecan halves, chopped
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- a pinch of flaky sea salt
Instructions
- Line an 8x8 inch brownie pan with parchment paper, leaving an overhang of parchment along the edges. Set aside.
Pecan Toffee
- In a small sauce pan, bring the maple syrup to a gentle boil over low heat. Once boiling, whisk in the vanilla and cinnamon.
- Add the chopped pecan halves, stirring to coat in the maple syrup. Cook, stirring continuously, for about 5 minutes or until the maple syrup has cooked down to coat the pecans.
- Pour the hot pecan toffee into the prepared pan. Use a baking spatula to spread the toffee in an even layer, ensuring it goes right to the edges of the pan. Pop the pan into the freezer to chill while you make the chocolate layer.
Chocolate Layer
- Melt the chopped chocolate in a double boiler over medium low heat until it becomes completely liquid. Remove from the heat.
Assembling the Bars
- Pour the liquid chocolate over the pecan toffee, using a baking spatula to spread the chocolate evenly. Sprinkle with a pinch of flaky salt, then return the pan to the freezer to chill for 30 minutes.
- Remove the chilled bars from the freezer. Grab hold of the parchment paper hanging over the pan's edges to lift the bars out of the pan.
- Use a sharp knife to slice the bars into 12 (mostly) even pieces. Store the bars in a container in the fridge for up to five days.