Toffee Pecan Bars

1 cup butter softened (2 sticks)
½ cup sugar/Splenda
2 cups flour
8oz. toffee bits
¾ cup maple syrup
1 cup chopped pecans, divided
1 cup coconut, divided

Heat oven to 350 degrees.  Grease sides of a 13”x9” pan.  (I used the butter wrappers…just enough to get the job done.)

Beat the butter and sugar until thoroughly mixed.  Gradually add in the flour, mixing well until all blended.  Using your fingertips, press the dough into the pan.  Bake for 15-20 minutes or until edges are lightly browned.

In a medium saucepan, add the toffee bits and maple syrup.  Cook over medium heat until the bits are melted, about 10 minutes.  Remove from heat and stir in ½ cup pecans and ½ cup coconut.

Spread the toffee mixture over the baked crust to within ¼” of the edge.  If the toffee mixture goes over the edge just gently scrap it back with a spatula.  Sprinkle the remaining pecans and coconut over the top.

Bake for 15 minutes or until bubbly.  Cool completely before cutting into squares.

Makes about 36 bars.

This is another recipe that is adaptable using whatever you have on hand.  I found it on the Heath English Toffee Bits bag.  However, I didn’t have any light corn syrup or almonds on hand as called for in the recipe.  So, I substituted Maple syrup, which complimented the toffee bits and used Pecans.  Between the Maple syrup and Pecans, I had a whole different, yet equally delicious flavor.  In fact, it may be too delicious.  We keep finding ourselves going back for more.

By the way…the crust for this recipe is just like eating shortbread.  Lord, forgive me for I have sinned.  My sin?  Gluttony!!!