Toffee Chocolate Pecan Pie

  • Yield 6 to 8 servings

Toffee and chocolate add a welcomed change to the traditional pecan pie.


4 ounces chocolate-covered toffee bars (about 3), chopped
1 -- unbaked (9-inch) pie shell
4 -- eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted
1 cup light corn syrup
1/2 cup sugar
1 tablespoon vanilla extract
3/4 cup (4 1/2-ounces) semisweet chocolate chips
1 cup pecans, coarsely chopped


  1. Sprinkle the candy bars over the bottom of the pie shell.  Mix the eggs, butter, corn syrup, sugar and vanilla in a bowl.  Stir in the chocolate chips and pecans.  Pour into the pie shell.  Bake at 350F for 50 to 55 minutes.

Recipe courtesy of he Junior Auxiliary of Rogers-Bentonville, Ark.



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