Fall is here! October ....well you just have to have a pumpkin something!! These bars are so delectable, well they are to "Die For"!! They will feed a crowd and are easy to make!
Pumpkin Pecan Bars
2 cups all purpose flour
1/3 cup granulated white sugar
1/2 tsp. salt
7 Tablespoons unsalted, cold butter
Like butterscotch, toffee seems to be caramel’s forgotten cousin. To me, it deserves as much love as caramel.
* You can buy toffee bits on the baking isle. Under the name Heath, however, in many regions they can be hard to find. And many stores only carry the chocolate toffee bits.
Here is a recipe I use for Home made Toffee-
1 cube (1/2 cup) American unsalted butter (do not use European, it has too much butterfat)
1 cup brown sugar
1 tsp. salt
Line a small rimmed baking sheet with parchment paper or use your silpat.
In a heavy small sauce pan, melt the butter over medium heat. Add sugar and salt, whisk vigorously for one minute until combined. Stirring continuously, cook until the mixture looks thick and is medium brown, your candy thermometer should reach 295-305F degrees....this should take about 10 minutes.
*If your mixture starts to separate, remove it from burner and whisk until combined. Return to burner and continue cooking.
.Quickly pour the toffee on the prepared baking sheet, and allow it to spread into a even layer. Cool...it will harden, about 20 minutes.
Put the sheet of toffee into a plastic freezer bag and using a rolling pin roll over the bag to break up the toffee. You can also use a wood mallet and cutting board.
Store in a airtight container for a week...if you think it will last that long!!