Coffee Toffee Bars

• 1

  Preheat oven to 350°. Lightly spray a 9x13 inch pan with cooking spray.

• 2

  To make crust; beat Splenda brown sugar and butter in medium bowl on medium speed until blended, about 1 minute. Add egg yolk and beat until combined. Reduce speed to low, add flour and salt, beat until the mixture forms fine crumbs. Press the dough evenly into the bottom of the prepared pan.

• 3

  Bake crust until golden, 12 to 15 minutes. Transfer to a wire rack. Leave oven on.

• 4

  To make toffee layer: combine brown sugar, corn syrup, evaporated milk, and butter in medium heavy-bottomed saucepan. Cook over low heat, stirring constantly until brown sugar dissolves. Raise the heat to medium. Cook, stirring occasionally with a wooden spoon to prevent scorching, until the toffee reaches 265°, about 10 minutes. Stir in the vanilla. Spread the toffee evenly over crust. Bake until bubbling throughout, about 10 minutes. Let cool on wire rack for 5 minutes.

• 5

  To make chocolate pecan topping: combine the chocolate and brown sugar in a double boiler, stirring occasionally until the chocolate melts. Remove from heat, drizzle over toffee layer. Sprinkle with pecans.

• 6

  Let cool completely on wire rack.

Nutritional Information