• Cooking Time: 25 to 30
  • Servings:
  • Preparation Time:



  • 2 cups butter, softened
  • 2 cups Domino Light Brown Sugar, firmly packed
  • 1 egg
  • 1 tbsp. vanilla extract
  • 4 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 cups chopped pecans
  • 2 1/2 cups semi-sweet chocolate chips (about one and one half of 12 oz. packages)
  • 1/2 cup - peanut butter chips
  • 1 tsp. - vegetable shortening


  • Preheat oven to 350 degrees F. and arrange rack to the center position. Beat butter with sugar until light and fluffy. Add egg and beat well.
  • Blend in vanilla.
  • Whisk flour with salt and gradually stir into batter. Fold in pecans and spread mixture in a lightly greased 15 x 11 x 2 inch baking pan.
  • Bake 25-30 minutes or until lightly golden on edges. Remove from oven and immediately top evenly with chocolate chips. Allow chips to stand 2-3 minutes to soften, then spread and swirl evenly over top of toffee with the back of a large spoon. Set aside.
  • Melt peanut butter chips with vegetable shortening and stir to blend smoothly. Drizzle randomly over the top of chocolate. Cool thoroughly, then cut into squares.

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