Description

Hey friends, Beau here! These bars are the ultimate treat: buttery shortbread, golden homemade toffee, melted chocolate, and toasted pecans. They’re simple to make, impressive to serve, and impossible to eat just one of. Perfect for holidays, potlucks, or anytime you want to feel like a baking hero.

Ingredients

Scale

Shortbread Base:

1 cup (2 sticks) unsalted butter, softened
½ cup brown sugar
2 cups all-purpose flour
¼ tsp salt

Golden Toffee Layer:

1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
2 tbsp light corn syrup (or golden syrup)
1 tsp vanilla extract

Toppings:

1½ cups semi-sweet chocolate chips
1 cup toasted chopped pecans

Instructions

1. Prep

Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.

2. Make Shortbread Base

Cream softened butter and brown sugar until light and fluffy (2–3 minutes).
Add flour and salt; mix until just combined.
Press firmly and evenly into prepared pan.
Bake 15–18 minutes until lightly golden; set aside.

3. Make Toffee

In a medium saucepan, melt 1 cup butter with 1 cup brown sugar and corn syrup over medium heat, stirring constantly.
Bring to a boil and cook 3–4 minutes until caramelized.
Remove from heat and stir in vanilla.

4. Combine Layers

Pour hot toffee over baked shortbread base; tilt to spread evenly.
Return pan to oven for 10 minutes to set the toffee.

5. Add Chocolate & Pecans

Remove from oven; immediately sprinkle chocolate chips on top. Let melt 2–3 minutes, then spread smooth.
Sprinkle toasted pecans over the chocolate, gently pressing to adhere.

6. Cool & Slice

Let bars cool completely at room temperature, then refrigerate at least 1 hour for clean cuts.
Lift from pan using parchment sling; slice into squares or bars with a sharp knife, wiping clean between cuts.

Notes

Salted Dark Chocolate: Use dark chocolate and sprinkle flaky sea salt over pecans.
Nut-Free: Replace pecans with toasted pumpkin seeds or omit entirely.
Tropical Twist: Use toasted coconut flakes and macadamia nuts instead of pecans.
Coffee Kick: Add 1–2 tsp instant espresso powder to the shortbread flour for depth.

Nutrition

Calories: 280 Cal Per Serving
Fat: 19g
Carbohydrates: 25g
Protein: 2g