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Bacon and Pecan Topped Toffee

Bacon and Pecan Topped Toffee is made with layers of rich, buttery toffee, semi-sweet chocolate, toasted pecans, and crumbled bacon for the perfect sweet and salty treat.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 24 servings
Calories: 194 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter
  • 1 cup light brown sugar packed
  • 1 cup semi-sweet chocolate chips regular or mini
  • 1/2 cup pecans toasted
  • 6 slices crispy bacon crumbled
  • 1/4 cup white chocolate chips
  • 1/2 tsp vegetable or canola oil

Instructions

    Cup of Yum
  1. Before beginning to make the toffee, line a baking sheet with parchment paper or a silicone baking mat.
  2. In a heavy saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.
  3. Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula.
  4. Allow the toffee to cool for 3-4 minutes.
  5. Distribute the chocolate chips evenly over the warm toffee. Let the chips sit for 2-3 minutes to melt. Using a knife or offset spatula, spread the chocolate over the toffee.
  6. Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very gently press the pecans and bacon into the surface of the chocolate.
  7. Place the baking sheet in the refrigerator for 30 minutes or until completely chilled.
  8. Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.
  9. Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag. Drizzle all over the cold toffee.
  10. Return to the refrigerator until the white chocolate has set. Break into shards.

Notes

  • Notes and Tips on Cooking Toffee:
  • Cooking toffee can take as much as 20 to 30 minutes. However, it's not difficult. Just have a little patience and keep stirring. Whatever you do, though, do not be tempted to turn the heat up higher to shorten the cooking time. High heat will burn the mixture and you'll have to start over.
  • If you prefer, you can use the alternative ice water test for crack stage instead of a candy thermometer. To do an ice water test, put a couple of ice cubes with maybe a 1/4 cup of water in a little bowl. While cooking the toffee, periodically dribble a couple of drops into the ice water. Give it a few seconds to completely cool and then feel it. It will go through stages from soft ball (like a really soft caramel) all the way to hard crack (like peanut brittle). I stop cooking toffee just shy of hard crack when it still has a tiny bit of give but is not soft at all.
  • Be careful! This toffee mixture is really hot. It will burn you badly if you get it on your skin or try to taste it before it has cooled. Be very careful to keep your hands away from the hot, boiling, sugar and butter mixture, and do not try to taste it until it's completely cooled.

Nutrition Information

Serving 1 Calories 194kcal (10%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 25mg (8%) Sodium 109mg (5%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 240IU (5%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 194

% Daily Value*

Serving 1
Calories 194kcal 10%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 109mg 5%
Potassium 82mg 2%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 240IU 5%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.