Chocolate Pecan Toffee Bars!

Today we have an extra special treat for you all! Here is a delicious recipe from the cookbook Fresh Tastes from A Well-Seasoned Kitchen by Lee Clayton Roper.

Fresh Tastes, the follow-up to award winning cook book author Lee Clayton Roper’s critically acclaimed A Well-Seasoned Kitchen,  offers a unique collection of recipes and personal stories showcasing how fresh ingredients and new ideas can be combined to deliver extraordinarily flavorful dishes guaranteed to please all palates. Just as in A Well-Seasoned Kitchen, Fresh Tastes takes the “complicated” out of cooking and entertaining, and highlights using fresh ingredients when and where possible.

Readers will enjoy 173 recipes direct from Lee’s kitchen, both her own creations alongside others shared by friends and family with her own modifications and spin; 65 beautiful color photographs of finished dishes and 18 process shots of key prep steps by renown food photographer Rick Souders, and food stylist Stephen Shern; Personal reflections on lessons Lee’s learned both in the kitchen and from inspiring people and places along the way; and indispensable cooking tips, serving suggestions and a helpful menu section for entertaining. Fresh Tastes is available for pre-order now on Amazon; for signed, personalized copies visit!





Toffee has always been a favorite in the Clayton household. Mom was famous for her toffee candy (find the recipe in A Well-Seasoned Kitchen). She packaged it in pretty boxes and gave it to friends and family at Christmas. Such an anticipated gift, if mom ran behind schedule with the deliveries, her friends would call me asking if they’d been dropped from her list. When mom became ill and could no longer make it, I took over the tradition. When a toffee craving hits and I don’t have time to make mom’s recipe, I simply whip up a batch of these flavorful and faster to prepare toffee cookies to satisfy my hunger.


MAKES: about 6 dozen cookies


1 cup butter, softened

1 cup firmly packed light brown sugar

1 egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

8 ounces milk chocolate (such as Hershey brand), broken into pieces

1/2 cup chopped roasted pecans



Preheat oven to 350 degrees. Lightly grease ad 15- by 10-inch rimmed baking sheet.

In a large mixing bowl, beat the butter and sugar with an electric mixer until well mixed and light in color. With the mixer running, add the egg yolk and vanilla; beat until blended. Add the salt and flour and beat just until blended. Spread in prepared pan and top with a piece of waxed paper. Push down on the paper to spread the dough evenly in the pan. Remove the paper and bake for 20 minutes.

In a small glass bowl, melt chocolate using the microwave oven (do not overheat or it can turn white). Remove cookie base from oven and immediately spread chocolate over top. Sprinkle with chopped pecans, pressing down lightly to make sure they adhere to the chocolate. Let cool until the chocolate hardens (I put it in the refrigerator). Cut into bars and serve.





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