These dreamy pecan pie bars start withwait for itpancake mix.
In thispecan piebar recipe it serves as a shortcut for a crisp, shortbread-like crust.
It’s delish, but let’s be honest, it’s the filling that steals the show here.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
This recipe was developed by Melissa Gray.
Spray a 13-by-9-inch baking pan with baking spray.
Line with parchment paper, covering sides and leaving a 2-inch overhang on long sides.
Generously spray parchment paper with baking spray.
Press mixture evenly into prepared baking pan with greased hands.
Bake the crust:
Bake until golden brown, 22 to 25 minutes.
Let cool in baking pan on a wire rack for 30 minutes.
(Do not turn off oven.)
Stir in pecans, chocolate chips, and toffee bits.
Spread filling evenly over prepared crust.
Bake the bars:
Bake at 350F until golden and set, 28 to 30 minutes.
(Filling may jiggle slightly as a whole.)
Let cool in baking pan on a wire rack for 30 minutes.
Refrigerate, uncovered, until firm, about 1 hour.
Enjoy cold or at room temperature.
Let thaw in the refrigerator or at room temperature.
