Recipe by The Baker's Daughter

Pecan Coconut Toffee Bars

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Dairy Dairy
Easy Easy
16 Servings
22 Minutes

No Diets specified

These would probably be more appropriately named ” everything but the kitchen sink” bars, but then you probably would have passed them by. It all started with an invitation to a kiddush and I wanted to make something homemade. I am quite renowned for sending the original toffee bars from Estee Kafra, and I decided it was time for change. My husband came home, took a look and commented that they weren’t especially pretty. My kids walked by, each grabbed one, and turned right back for seconds. I quickly ( yup, they’re that quick and easy) whipped up a second batch but still DH was not impressed. I was not insulted, it’s just that he’s so used to my beautiful creations! The kids were thrilled because there was now more for them! My poor friend did not get any homemade goodies.


When you make these today, make 2 batches because they won’t last long! Have fun changing up the add-ins. I think I’m going to replace the marshmallows with peanut butter chips next time. Enjoy!


Main ingredients

  • 12 graham crackers

  • 1 and 1/2 sticks butter or margarine

  • 3/4 cup brown sugar

  • 1 teaspoon Gefen Cinnamon

  • 1/4 teaspoon salt

  • 2 cups mini marshmallows 

  • 1 cup coarsely shredded coconut

  • 1 cup chopped pecans (I used the honey-glazed)


Make the Toffee Bars


Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with foil and then Gefen Easy Baking Parchment Paper. Lay out the graham crackers in two rows of six.


in a small saucepan, melt margarine with salt, brown sugar, and cinnamon and continue to stire until it starts to thicken. Toss marshmallows over crackers and pour syrup on top.


Sprinkle pecans and coconut evenly and bake for 13 minutes. Allow to cool and cut into triangles.

Make the Toffee Bars

Yields 48 triangles

Pecan Coconut Toffee Bars

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