Salted Caramel Pecan Toffee Bars

SERVES 24  |  PREP TIME 10 Min  |  COOK TIME 10 Min

12 graham cracker sheets
1 cup light brown sugar, packed
3/4 cup unsalted butter (1.5 sticks)
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
1 cup chopped pecans
Pinch of flaked sea salt (or kosher salt)

Preheat oven to 350°F.  Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.

In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often.  Once melted and smooth, add vanilla.

Pour caramel sauce over the graham cracker sheets and spread into an even layer.  Sprinkle with chopped pecans.

Bake for 10 minutes, until lightly golden brown and bubbly.

Remove from oven and sprinkle with salt.  Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.

Break into squares.

Recipe developed by Amanda Batcher for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.