Description
Indulge in the rich, decadent flavors of Chocolate Espresso Pecan Toffee – a quick and easy recipe that’s perfect for any occasion. The combination of dark chocolate, espresso powder, and crunchy pecans creates a truly mouthwatering treat.
Ingredients
– 2 cups unsalted butter, melted
– 2 cups light brown sugar
– 2 tablespoons espresso powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 3 cups pecans, coarsely chopped
– 12 ounces dark chocolate, chopped
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing the paper to hang over the sides.
2. In a large bowl, combine the melted butter, brown sugar, espresso powder, vanilla, and salt. Stir until well mixed.
3. Stir in the chopped pecans until they are evenly coated.
4. Spread the pecan mixture into the prepared baking pan, pressing it down firmly.
5. Bake for 15-18 minutes, or until the edges are golden brown and the center is still slightly soft.
6. Remove the pan from the oven and immediately sprinkle the chopped dark chocolate over the top. Let the chocolate melt for 2-3 minutes, then use a spatula to spread it evenly over the toffee.
7. Allow the toffee to cool completely in the pan, then use the parchment paper to lift it out and cut into squares or bars.
Notes
Store the Chocolate Espresso Pecan Toffee in an airtight container at room temperature for up to 1 week. For a more pronounced espresso flavor, increase the espresso powder to 1 tablespoon.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American