These are sweet, nutty, crunchy, and very easy to make. In a pinch for a something to bring to a cookie exchange? Give these a try!
- 2 cups All Purpose Flour
- 1 cup packed Brown Sugar
- 1/2 teaspoon Cinnamon
- 1 cup Unsalted Butter, softened at room temperature
- 1 tablespoon Vanilla
- 1 cup chopped Pecans
- 1 cup Chocolate Chips
- 1/2 cup Toffee Pieces (think crushed Heath bars)
Preheat your oven to 350F. Line a 13×9″ baking pan with foil and grease it with cooking spray.
In a large bowl whisk together your flour, brown sugar, and cinnamon. Using an electric mixer, add your butter and vanilla until things start to look chunky, like coarse crumbs. Mix in your pecans* and 1/2 cup of your chocolate chips. Keep mixing, your coarse crumbs until it comes together into a dough, you may want to switch from your electric or stand mixer to your hands at this point.
* Note: If you wanted to go a step above, you can toast your pecans. Simply lay then in an even layer on a baking sheet and pop into your preheated 350 degree oven for 8 minutes. Let cool for a few minutes and then chop and use as normal.
Press your crumbly mixture into your foiled and greased baking pan as evenly as you can. At first it may seem like there isn’t enough dough, but be vigilant and keep pressing, eventually you will get an even layer.
Bake for 25-30 minutes or until golden brown.
Immediately sprinkle with your remaining 1/2 cup of chocolate chips, as evenly as possible. Set on a wire cooling rack and allow the chocolate chips to melt for about 5 minutes. Using an offset spatula or the back of a spoon, spread the chocolate into a thin layer. Sprinkle over your toffee pieces.
Allow to cool completely. Once cooled, lift your bars out of the pan by the foil, remove foil, and cut into bars. Enjoy!