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English Toffee Bars

Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages. -Dianne Brooks, Augusta, Kansas
  • Total Time
    Prep: 35 min. + standing
  • Makes
    2-1/4 pounds


  • 1 tablespoon plus 1-3/4 cups butter, softened, divided
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 1 cup chopped pecans
  • 1/4 teaspoon salt
  • 1 pound milk chocolate candy coating, coarsely chopped


  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt.
  • Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool.
  • Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.
Nutrition Facts
1 ounce-weight: 214 calories, 15g fat (9g saturated fat), 25mg cholesterol, 110mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.

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