If you’re craving a dessert that’s a perfect mix of rich chocolate, buttery toffee, and crunchy pecans all baked into a cozy, comforting bar, you’re going to absolutely love this Chocolate Toffee Pecan Bread Pudding Bars Recipe. I first stumbled upon this gem when I needed something easy but impressive for a family gathering, and trust me, these bars stole the show! They’re just the right combo of chewy and crisp with those chunks of toffee and pecans adding such a lovely crunch — I promise you won’t want to share.
Why You’ll Love This Recipe
- Built-In Crunch: The pecans and toffee bits add just the right amount of texture to every bite.
- Simple Ingredients: You likely have everything you need already — no complicated shopping trips!
- Make-Ahead Friendly: These bars chill beautifully, making them perfect for prepping in advance.
- Perfect Crowd Pleaser: Whether it’s a potluck or a family dessert, these bars never disappoint.
Ingredients You’ll Need
This recipe comes together with simple pantry staples and some special add-ins that really bring it to life. Each ingredient plays a crucial role in balancing that perfect chew, sweetness, and crunch.
- All-purpose flour: It forms the sturdy crust that holds everything together—don’t skip the pressing step!
- Confectioners’ sugar: Adds sweetness and a delicate texture to the crust layer.
- Butter: Make sure it’s softened to room temp for easier mixing and a tender crust.
- Sweetened condensed milk: This is the magic ingredient that adds creamy sweetness and moisture to the filling.
- Egg: Helps bind the filling for those perfect bars.
- Vanilla extract: A splash makes the flavor pop without overpowering the toffee and pecans.
- Salt: Just a pinch amplifies all the sweet flavors.
- Milk chocolate English toffee bits: These little nuggets melt slightly—oh, the ooey-gooey goodness!
- Chopped pecans: Toast them lightly beforehand for an extra nutty crunch if you have time.
Variations
I love how versatile this Chocolate Toffee Pecan Bread Pudding Bars Recipe is—you can tweak it depending on what you have on hand or your flavor favorites. Don’t be afraid to get creative!
- Nut swap: I once swapped pecans for toasted walnuts and it added a slightly earthier crunch that was delightful.
- Chocolate upgrade: Using semi-sweet or dark chocolate toffee bits amps up the richness if you prefer less sweetness.
- Gluten-free: I tried this with a gluten-free flour blend and the texture was nicely buttery and tender, though the crust was a tad more delicate—perfect if you handle it gently.
- Extra gooey: Add a handful of caramel chips or drizzle caramel sauce on top before baking for a caramel lover’s dream.
How to Make Chocolate Toffee Pecan Bread Pudding Bars Recipe
Step 1: Whip up a buttery, sweet crust
Start by mixing the flour and confectioners’ sugar together in a big bowl. I like to use a pastry cutter or just my fingertips to cut in the softened butter until the mixture looks like coarse crumbs. Here’s the trick I learned: press the crust mixture firmly into your greased 13×9-inch baking dish—don’t skimp here, as a tightly packed crust keeps those bars from falling apart. Pop it in the oven at 350°F for 15 minutes until it’s just set and starting to get golden around the edges.
Step 2: Mix your luscious filling
While the crust bakes, whisk together the sweetened condensed milk, egg, vanilla, and a pinch of salt until completely smooth. This creamy base is the heart of the bars, so make sure no lumps remain. Stir in the toffee bits and chopped pecans evenly—don’t skip the stirring; you want those flavors distributed throughout!
Step 3: Bake and chill
Spread the filling evenly over your warm crust and bake for another 20–25 minutes. You’re looking for the top to take on a lovely light golden color and the edges to start pulling away slightly from the pan. Then cool the whole thing on a wire rack. I always cover and chill these bars for a few hours or overnight—it helps them firm up so they cut cleanly, which you’ll absolutely appreciate when serving.
Pro Tips for Making Chocolate Toffee Pecan Bread Pudding Bars Recipe
- Press the crust well: Firmly pressing the crust mixture prevents a crumbly base and helps the bars hold together when you cut them.
- Don’t skip chilling: I learned the hard way that slicing immediately after baking causes sticky messes—chilling makes neat bars every time.
- Toast pecans first: Toasting pecans in a dry pan brings out their nuttiness and adds extra flavor depth—totally worth the extra minute or two.
- Even topping layer: Spread the toffee and pecan mixture evenly over the baked crust to ensure every bite has a balanced crunch and sweetness.
How to Serve Chocolate Toffee Pecan Bread Pudding Bars Recipe
Garnishes
I usually top my bars with a simple dusting of powdered sugar or a light drizzle of melted chocolate just before serving—it makes them look extra inviting without overwhelming those beautiful toffee chunks. Sometimes I’ll add a dollop of homemade whipped cream, which pairs beautifully with the crunchy, sweet bars.
Side Dishes
These bars are a dessert star, so I keep the sides simple. Fresh berries or a scoop of rich vanilla ice cream always complement the Chocolate Toffee Pecan Bread Pudding Bars Recipe well by adding a fresh or creamy contrast.
Creative Ways to Present
For special occasions, I’ve layered these bars on a pretty dessert tray with sprigs of fresh mint and edible flowers to make them pop visually. They’re also wonderful served in small squares on cupcake liners for easy grab-and-go treats at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container in the fridge, where they keep perfectly for up to 5 days. The toffee bits stay delectably chewy, and the pecan crunch remains just right—you’ll appreciate having a sweet snack ready!
Freezing
I’ve frozen these bars wrapped tightly in plastic wrap and then foil for up to 2 months. When it’s time to enjoy, just thaw them overnight in the fridge. The texture stays surprisingly fresh, almost like they were just baked.
Reheating
If you want to enjoy these bars warm, I reheat single pieces in the microwave for about 15 seconds or so—just enough to soften them without melting the toffee completely. You can also pop them briefly in a 300°F oven wrapped in foil if you prefer that method.
FAQs
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Can I use leftover bread instead of making a crust for this Chocolate Toffee Pecan Bread Pudding Bars Recipe?
This particular recipe relies on a flour-and-butter crust rather than bread cubes, so swapping bread wouldn’t give you the firm base that holds the bars together. If you want a bread-based pudding, try a traditional bread pudding recipe instead.
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Are English toffee bits necessary, or can I substitute with something else?
English toffee bits add a unique buttery crunch that’s hard to replace exactly, but if you can’t find them, chopped Heath bars or caramel chips work well as alternatives.
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How do I know when the bars are done baking?
Look for a lightly browned top and edges that start to pull away slightly from the pan. The filling should be set but still slightly soft in the center—remember, it firms up as it cools.
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Can I make this recipe vegan?
It would require some experimenting—replacements like vegan butter, plant-based condensed milk, and egg substitutes could work, but texture and flavor might vary. I recommend testing small batches before making a full recipe.
Final Thoughts
I absolutely love how this Chocolate Toffee Pecan Bread Pudding Bars Recipe turns out every single time. It’s one of those desserts that feels fancy but is surprisingly easy to pull together, especially when you want a homey treat to share with friends or family. I hope you enjoy making and devouring these bars as much as I do—once you try them, I bet they’ll become your go-to dessert for entertaining or a sweet everyday indulgence. Trust me, just bake them and watch your crew go nuts!
Print
Chocolate Toffee Pecan Bread Pudding Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes (15 minutes crust baking + 25 minutes filling baking)
- Total Time: 50 minutes plus chilling time
- Yield: 3 dozen bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bread Pudding Pie combines a buttery, crumbly crust with a rich and creamy filling studded with sweet milk chocolate toffee bits and crunchy pecans. Perfect for a decadent dessert that’s easy to make and delightful to share, it offers a wonderful balance of textures and flavors with a creamy custard-like middle and a crisp base.
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter, softened
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- 1 package (8 ounces) milk chocolate English toffee bits
- 1 cup chopped pecans
Instructions
- Prepare the Crust: In a large bowl, combine the all-purpose flour and confectioners’ sugar. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse meal. Press this mixture firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust. Bake the crust at 350°F (175°C) for 15 minutes to set and partially cook it.
- Make the Filling: While the crust is baking, in another large bowl, beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until the mixture is smooth and well combined. Stir in the milk chocolate English toffee bits and chopped pecans, folding them evenly into the custard mixture.
- Assemble and Bake: After the crust has baked for 15 minutes, remove it from the oven. Spread the prepared filling evenly over the warm crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the pie is lightly browned on top and set in the center.
- Cool and Chill: Remove the bread pudding pie from the oven and allow it to cool completely at room temperature. Once cooled, cover the pie and refrigerate until chilled, which helps the custard firm up and flavors to meld.
- Serve: Cut the chilled pie into approximately 3 dozen bars. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Use softened butter for easy cutting into the flour and sugar mixture to achieve a crumbly crust.
- Toffee bits can be substituted with chocolate chips or your preferred candy bits if desired.
- Ensure the pie is fully cooled before chilling to avoid condensation and soggy texture.
- This dessert can be made a day ahead and refrigerated until serving for better flavor development.
- For a nut-free version, omit pecans or substitute with seeds.
Nutrition
- Serving Size: 1 bar (1/36 of recipe)
- Calories: 190
- Sugar: 22g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
