Pecan Toffee Cookie Bars

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  • 10 T butter, divided (room temperature)
  • 1 ¼ C Pioneer® Sugar, divided
  • ½ tsp. salt
  • 1 egg
  • 2 C flour
  • ⅓ C light corn syrup
  • pinch of salt
  • ¼ C whipping cream
  • ¾ tsp. vanilla
  • 3 C pecans
  • ½ to ¾ C candied cherries, cut into quarters.


  1. Preheat oven to 350° F. Line 13 x 9-inch baking pan with foil. Lightly butter foil; set aside.
  2. In a large mixing bowl, beat 6 tablespoons of the butter, ½ cup of the Pioneer® Sugar and salt with an electric mixer. Add in egg and beat until fluffy.
  3. Gradually beat in flour until large crumbs form. Gather dough together and press evenly into the foil-lined pan. Bake until edges begin to brown (about 15 minutes); remove and set aside.
  4. Combine remaining 4 tablespoons of butter, ¾ cup Pioneer® Sugar, corn syrup, and pinch of salt in saucepan. Bring to full rolling boil over medium heat without stirring. Boil 2 minutes.
  5. Remove from heat and stir in the whipping cream and vanilla. Quickly stir in the nuts and the cherries. Spread over cookie base. Bake until bubbly (15 to 20 minutes). Remove and let cool slightly. Use foil to lift from the pan. Cool. Cut into bars.
Pecan Toffee Cookie Bars
1 vote, 4.00 avg. rating (74% score)

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