Soft Pumpkin Pecan Toffee Bars

mikaela | wyldflour

24 Toffee Bars

Soft Pumpkin Pecan Toffee Bars

These soft pumpkin pecan toffee bars have a pumpkin-infused crust sprinkled with pecans, and covered in a soft golden toffee!

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

• 2 cups all-purpose flour
• 1 cup light brown sugar, packed
• 1/4 cup unsalted butter, cold
• 1/4 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup pecans, roughly chopped
• 2/3 cup unsalted butter
• 1/3 cup light brown sugar, packed
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Butter a 9"x13" baking dish and line with parchment paper. (Parchment paper is optional, but it may be tricky to get the bars out, because they are soft!)
2. Cut 1/4 cup butter into slices and add to a food processor with flour, 1 cup brown sugar, pumpkin puree, and spices. Pulse in the food processor until the mixture resembles sand with a few pea-sized clumps. Spread evenly across the baking dish and use the back of a measuring cup to pack down the crust.
3. Spread chopped pecans evenly across the top of the crust.
4. Make the toffee topping! Add 2/3 cup butter and 1/3 cup brown sugar to a small saucepan. Cook over medium heat, stirring constantly, until the mixture has just started to boil. Continue boiling for 30 seconds, remove from heat, and pour gently and evenly over the pecans and crust.
5. Bake the bars for 20-22 minutes until the topping is bubbling and golden. Remove the pan from the oven and set the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the bars and (carefully!) press gently on the chips to make them sit down into the toffee. Leave the bars to cool and set before lifting out the parchment paper, slicing, and serving!
6. Store leftovers in an airtight container.

Notes