
Adding toffee bits to the pecan mixture makes these pecan pie bars easier, creating a perfect caramel filling. We like our bars with a slightly thicker, sweet shortbread crust that keeps the pieces from falling apart when cut. Don’t replace the butter with cheaper margarine; the flavor will not be as wonderful! If desired, sprinkle the bars with chocolate chips while the bars are still warm out of the oven!
For an added wow factor, drizzle with caramel sauce at service.
3 cups Panhandle Milling all-purpose flour
¾ cup powdered sugar
1 ½ cup butter, softened
1 can (14 ounces) sweetened condensed milk
1 large egg
1 tsp. vanilla extract
1 tsp. rum extract (optional)
¼ tsp. salt
1 package (8 ounces) English toffee bits
1 cup chopped pecans