Best 11 Toffee Chocolate Pecan Pie Recipes

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Indulge in the delectable symphony of toffee, chocolate, and pecans in a single bite with our exploration of the best toffee chocolate pecan pie recipes. As you embark on this culinary journey, we'll guide you through a selection of recipes that showcase the perfect balance of sweetness, richness, and crunch in every slice. Whether you're a seasoned baker or a novice in the kitchen, our curated list promises to satisfy your craving for this quintessential American dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-TOFFEE PECAN TART



Chocolate-Toffee Pecan Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6-8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
1 1/2 cups pecan halves
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup light corn syrup
1/4 cup packed dark brown sugar
3 large eggs, beaten
3 tablespoons bourbon

Steps:

  • Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
  • Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
  • Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
  • Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

BUTTER PECAN-TOFFEE PIE



Butter Pecan-Toffee Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
3 large eggs
1 cup packed light brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 teaspoon butter extract
Juice of 1/2 lemon
1/2 teaspoon salt
1 1/2 cups roughly chopped pecans
1/2 cup toffee bits

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

MILK CHOCOLATE-PECAN TOFFEE



Milk Chocolate-Pecan Toffee image

Enjoy this toffee that's made with pecans and chocolate - a nutty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 6

1 1/2 cups sugar
1 1/2 cups butter or margarine
2 tablespoons light corn syrup
2 tablespoons water
2 cups chopped pecans, lightly toasted
1 1/4 cups milk chocolate chips

Steps:

  • Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
  • Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
  • Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.

Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg

CHOCOLATE PECAN PIE III



Chocolate Pecan Pie III image

A different flavor - this pecan pie has cocoa in it.

Provided by Ruth

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ cup margarine, melted
1 cup light corn syrup
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  • Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g

CHOCOLATE PECAN PIE I



Chocolate Pecan Pie I image

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Provided by Karin Christian

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  • Bake until set, 40 to 50 minutes. Cool.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g

CHOCOLATE PECAN TOFFEE



Chocolate Pecan Toffee image

This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner!

Provided by banad

Categories     Candy

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup butter
1 cup sugar
1 tablespoon corn syrup
3 tablespoons water
1/2 cup coarsely chopped pecans
1/4 cup finely chopped pecans
3/4 cup chocolate chips

Steps:

  • Butter sides of heavy saucepan.
  • Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
  • Remove from heat.
  • Spread coarsely chopped nuts evenly on a 9x9" baking pan.
  • Pour sugar mixture onto baking pan.
  • Spread to edges with a wooden spoon.
  • Place finely chopped nuts on sugar mixture.
  • Place chocolate chips on top of sugar mixture, then wait for them to melt.
  • Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
  • Put in cool place to harden.
  • Break into pieces, and store covered in a refrigerator.

Nutrition Facts : Calories 362.3, Fat 28.1, SaturatedFat 14.4, Cholesterol 48.8, Sodium 132.3, Carbohydrate 30.5, Fiber 1.5, Sugar 27.7, Protein 1.5

TOFFEE-CHOCOLATE PECAN BARS



Toffee-Chocolate Pecan Bars image

Make and share this Toffee-Chocolate Pecan Bars recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 40m

Yield 24 squares

Number Of Ingredients 10

1 cup light brown sugar, packed
3/4 cup melted butter
2 eggs
1 cup milk
3 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
1 cup mini chocolate chip, divided
1/2 cup chopped pecans or 1/2 cup walnuts
3/4 cup skor toffee pieces

Steps:

  • Set oven to 325 degrees.
  • Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
  • In a large bowl whisk together brown sugar with butter until well blended.
  • Add in eggs, milk and vanilla; whisk until combined.
  • Add in flour and salt and mix until blended.
  • Stir in 1/2 cup mini chocolate chips.
  • Spread into prepared baking pan.
  • Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
  • Bake for about 222-25 minutes or until the center tests done with a toothpick.
  • Allow to cool completely in the pan on a rack.
  • Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.

Nutrition Facts : Calories 187.7, Fat 10.4, SaturatedFat 5.4, Cholesterol 34.3, Sodium 104.8, Carbohydrate 22.3, Fiber 0.9, Sugar 13, Protein 2.5

TOFFEE PECAN PIE LUSH



Toffee Pecan Pie Lush image

Layers of creamy caramel filling, Cool Whip™ whipped topping and vanilla pudding sit on top of a sugar cookie-toffee bit crust for a refreshing fall dessert that wows.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 12

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/2 cup plus 2 tablespoons finely chopped pecans
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup plus 2 tablespoons caramel topping
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1/2 cup plus 2 tablespoons toffee bits (from 8-oz package)
2 boxes (3.4 oz each) Jell-O™ vanilla instant pudding & pie filling mix
3 cups cold milk
2 tablespoons mini semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
  • In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
  • In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.
  • Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 29 g, TransFat 0 g

ENGLISH TOFFEE PECAN PIE



English Toffee Pecan Pie image

This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish

Steps:

  • Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
  • Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
  • Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
  • Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
  • Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

TOFFEE PECAN BARS



Toffee Pecan Bars image

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter, cubed
1 large egg, room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

This recipe originated here in Louisville. It is often served during the famous Kentucky Derby, but it's good any other time of year, too!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs
1 cup sugar
1/2 cup all-purpose flour
Pinch salt
1/2 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped pecans
2 teaspoons vanilla extract
1 unbaked pie shell (9 inches)
Whipped cream

Steps:

  • In a bowl, beat eggs. Gradually add sugar and beat until smooth. Stir in flour, salt and butter. Fold in chips, nuts and vanilla. Pour into the pie shell. , Bake at 350° for 40 minutes or until set and golden brown. Chill for at least 4 hours. Serve with whipped cream.

Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 252mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • To make the perfect pie crust, use a food processor to combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs.
  • When adding the water, do so one tablespoon at a time until the dough just comes together. Be careful not to overwork the dough, as this will make it tough.
  • Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  • For the toffee filling, use a heavy saucepan to melt the butter and sugar together. Stir constantly until the mixture turns a deep amber color.
  • Once the toffee is melted, remove it from the heat and stir in the heavy cream. Be careful, as the mixture will bubble up.
  • Pour the toffee filling into the prepared pie crust and bake for 20-25 minutes, or until the filling is set.
  • For the chocolate filling, melt the chocolate and butter together in a double boiler or in the microwave. Stir until smooth.
  • Once the chocolate filling is melted, remove it from the heat and stir in the eggs, one at a time. Be sure to mix well after each addition.
  • Pour the chocolate filling over the toffee filling and bake for an additional 20-25 minutes, or until the filling is set.
  • Top the pie with chopped pecans and bake for an additional 5-10 minutes, or until the pecans are toasted.
  • Let the pie cool completely before serving.

Conclusion:

This toffee chocolate pecan pie is a delicious and decadent dessert that is perfect for any occasion. The combination of toffee, chocolate, and pecans is sure to please everyone. With a little time and effort, you can make this pie at home and impress your friends and family.

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