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pecan toffee sandies

Recipe by
Kimber Flory
Stafford, VA

I had a bag of Heath candy pieces that my husband had bought for me because he thought I could make something with it, and he loves Heath candy bars. It's not a very sweet cookie. For those who want a little more sweetness, you can sprinkle powdered sugar over them after removing them from the parchment paper before they are completely cool. My family loves them without it. I put the prep time at 4 hours due to the fact that the dough has to chill for a good long time. Hope you enjoy!

yield serving(s)
prep time 4 Hr 15 Min
cook time 20 Min
method Bake

Ingredients For pecan toffee sandies

  • 1 c
  • 1/2 c
  • 2 1/2 c
  • 1 tsp
  • 1/2 c
    chopped pecans
  • 1 bag
    heath candy pieces

How To Make pecan toffee sandies

  • 1
    Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add in vanilla. Mix in flour a half cup at a time until all added. Stir in pecans and candy pieces. Dough will be fairly firm.
  • 2
    Divide dough in half. Roll each half into a log and wrap in plastic wrap. Place in fridge and chill until firm. I usually leave it in there over night or at least 4 hours.
  • 3
    Cover cookie sheet with parchment paper. Remove one log from the fridge. Unwrap and slice into 1/2 inch slices and place on cookie tray. Press down slightly with palm of your hand. You can place them fairly close together as this cookie does not spread much as it bakes. Refrigerate any unsliced dough until ready to slice.
  • 4
    Bake in the oven 18 to 20 minutes. You want the cookie to be firm but not hard. They will not brown up like some cookies. Remove when the cookie is firm. Allow to cool for a few minutes on the parchment paper before removing to let the toffee firm up. Then let cool completely before storing in airtight container.

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