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–+ servings
A stack of vegan toffee sits on a white countertop.
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Vegan Toffee Bars

This buttery vegan toffee recipe is rich and delicious, topped with toasted pecan and dark chocolate. Break it into pieces and serve as a holiday treat at parties or send it as gifts to friends and family.
Course Dessert
Cuisine European
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 24 pieces
Calories 139kcal
Author Marly McMillen

Equipment

Ingredients

Cups - Metric

Instructions

Toasting Pecans

  • Line a 9x9 baking dish with parchment paper. Preheat oven to 350°F/175°C.
  • Add pecans to the baking pan and bake for 5 to 8 minutes, until lightly toasted. Remove and transfer to a cutting board. Once cool enough to handle, chop into fine bits.
    Pecans have been toasted on a baking sheet.

For the Vegan Toffee:

  • Reserve half the chopped pecans for the topping. Spread the remaining pecans evenly across the bottom of the prepared pan.
  • Add vegan butter, sugar, water, and salt to a large saucepan over medium heat. Stir frequently while it comes to a boil.
    Looking down on a saucepan full of brown sugar and vegan butter that has come to a low boil.
  • As it boils, stir occasionally and check the temperature regularly. Once it reaches the hard crack stage, 300°F/150°C, remove from heat. Carefully stir in vanilla. Immediately pour over the pecans in the prepared pan. Spread into an even layer. Set aside to cool for 2 to 3 minutes.
    Hot sugar mixture is being poured over a pan lined with chopped nuts.
  • Add the chocolate chips in a single layer over the toffee. Cover to allow the heat from the toffee to melt the chocolate chips. Use a spatula to spread the melted chocolate evenly over the toffee.
    A hand holds a spatula, spreading melting chocolate chips in a pan.
  • Top with reserved finely chopped toasted pecans.
    A hand spreads chopped nuts over gooey chocolate in a pan.
  • To set, refrigerate for 30 minutes or let the bars sit at room temperature for 2 hours. Use the parchment paper to pull the toffee from the pan. Break the toffee into pieces or score and cut them into squares.
  • Store in an airtight container for up to 2 weeks.

Notes

Make-Ahead Tips

Toast the nuts the day before and chop them into bits. 

Butter

Use vegan butter that's made for baking. Tub margarine have too much water content for this recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 116mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.2mg
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