Plan n Cook

Chocolate-Glazed Toffee Bars

  • 20m Prep Time
  • 35m Cook Time
  • 55m Ready In

Add this recipe to a meal plan

Build a week of meals and watch your shopping list grow - no account needed to try it.

Add to Meal Plan
  • Cuisine : American
  • Course : Dessert

Twenty-four 2 × 1 ⅓-inch bars A chewy brown sugar–pecan toffee layer spread over shortbread and topped with chocolate. These bars are best made a day ahead. Preheat the oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper so it extends over 2 sides.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ sticks (6 oz or 170g) unsalted butter, softened
    • ¼ cup (25g) powdered sugar
    • ¼ cup (50g) sugar
    • ¼ teaspoon salt
    • 1 ½ cups (190g) all-purpose flour
    • (2 teaspoons sugar)
    Sub-recipe steps
    1. Beat in a large bowl until smooth: 1 ½ sticks (6 oz or 170g) unsalted butter, softened; ¼ cup (25g) powdered sugar; ¼ cup (50g) sugar; ¼ teaspoon salt
    2. Stir in: 1 ½ cups (190g) all-purpose flour
    3. Lightly knead until blended. Press the dough evenly into the baking pan or shortbread mold. If baking in a pan, pierce the dough deeply with a fork all over in a decorative pattern. If desired, sprinkle with: (2 teaspoons sugar)
    4. Bake until the shortbread is lightly browned and darker at the edges, 45 to 50 minutes. Cut into bars while still warm, then let cool in the pan or mold.
  • 5 tablespoons (70g) unsalted butter, cut into pieces
  • ½ cup (115g) packed light brown sugar
  • 2 tablespoons (40g) clover or other mild honey
  • 1 tablespoon (15g) milk
  • ⅛ teaspoon salt
  • 1 ½ cups chopped toasted pecans
  • 1 teaspoon vanilla
  • ⅓ cup semisweet or bittersweet chocolate chips
  • 2 tablespoons finely chopped toasted pecans

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Scotch Shortbread
  • 5 tablespoons (70g) unsalted butter, cut into pieces
  • ½ cup (115g) packed light brown sugar
  • 2 tablespoons (40g) clover or other mild honey
  • 1 tablespoon (15g) milk
  • ⅛ teaspoon salt
  • 1 ½ cups chopped toasted pecans
  • 1 teaspoon vanilla
  • ⅓ cup semisweet or bittersweet chocolate chips
  • 2 tablespoons finely chopped toasted pecans

Let's Cook

  1. Step 1.

    Prepare the dough for: ½ recipe Scotch Shortbread

  2. Step 2.

    Press the dough firmly into the bottom of the pan to form a smooth, even layer. Bake the dough for 15 minutes. Set aside on a rack (and leave the oven on).

  3. Step 3.

    Combine in a medium heavy saucepan and bring to a boil over medium heat, stirring frequently: 5 tablespoons (70g) unsalted butter, cut into pieces; ½ cup (115g) packed light brown sugar; 2 tablespoons (40g) clover or other mild honey; 1 tablespoon (15g) milk; ⅛ teaspoon salt

  4. Step 4.

    Boil, uncovered, for 3 minutes. Remove from the heat and stir in: 1 ½ cups chopped toasted pecans; 1 teaspoon vanilla

  5. Step 5.

    Spread the nut mixture evenly over the baked crust. Return the pan to the oven and bake until bubbling, golden brown, and just slightly darker at the edges, about 20 minutes. Place the pan on a rack and sprinkle over the top: ⅓ cup semisweet or bittersweet chocolate chips

  6. Step 6.

    Let stand until the chocolate chips partially melt, then spread evenly with a table knife or offset spatula. Sprinkle over the top: 2 tablespoons finely chopped toasted pecans

  7. Step 7.

    Let the chocolate cool until beginning to set but still slightly soft. Cut into 24 bars, then let cool completely in the pan before removing the bars.

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Plan n Cook

Fresh ideas for meal planning, recipes, and your kitchen - brought together on Plan n Cook.

© 2026 Plan n Cook. All rights reserved.

Privacy Terms Cookies Free Meal Planner Weekly Meal Planner Cookie settings