Chewy Toffee Butter Pecan Bars

Experience the perfect harmony of buttery shortbread, rich toffee, and toasted pecans in these indulgent bars. I’ve fine-tuned this recipe to create the ideal balance between chewy and crunchy textures, with a toffee layer that stays perfectly soft yet stable at room temperature.

The Art of Toffee Making

The secret to these bars lies in the careful preparation of the toffee layer. By incorporating heavy cream into the traditional toffee mixture, we create a softer, chewier texture that complements the crisp shortbread base and crunchy pecans perfectly.

Ingredients

For the Shortbread Base:

• 2 cups (250g) all-purpose flour
• 1 cup (226g) unsalted butter, softened
• 2/3 cup (147g) light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For the Toffee Pecan Topping:

• 1 cup (226g) unsalted butter
• 1 cup (220g) light brown sugar, packed
• 1/4 cup (60ml) heavy cream
• 2 cups (200g) pecans, coarsely chopped
• 1 cup (160g) toffee bits
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• Extra pecans for garnish

Detailed Instructions

Preparing the Pan

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

Making the Shortbread Base

1. In a large bowl, beat softened butter and brown sugar until light and creamy, about 2-3 minutes.
2. Beat in vanilla extract.
3. Gradually mix in flour and salt until a soft dough forms.
4. Press dough evenly into prepared pan.
5. Bake for 15-18 minutes until lightly golden.

Creating the Toffee Pecan Layer

1. Toast pecans in a dry skillet over medium heat until fragrant, about 5-7 minutes. Set aside.
2. In a heavy-bottomed saucepan, combine butter and brown sugar.
3. Heat over medium heat, stirring constantly until butter melts and mixture begins to bubble.
4. Add heavy cream carefully (mixture will bubble up).
5. Continue cooking for 3-4 minutes, stirring constantly, until mixture thickens slightly.
6. Remove from heat and stir in vanilla extract.

Assembly and Baking

1. Sprinkle toasted pecans evenly over pre-baked shortbread base.
2. Pour hot toffee mixture over pecans.
3. Sprinkle toffee bits and sea salt over top.
4. Return to oven and bake for 15-20 minutes until topping is bubbly.
5. Cool completely at room temperature (at least 4 hours) before cutting.

Pro Tips for Success

• Toast pecans for enhanced flavor
• Use room temperature butter for the base
• Heat toffee mixture slowly to prevent separation
• Cool completely before cutting
• Use a sharp knife dipped in hot water for clean cuts

Nutrition Information

Per bar (makes 24 bars):

• Calories: 315
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 42mg
• Sodium: 85mg
• Total Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g
• Fiber: 1g

These Toffee Butter Pecan Bars represent the perfect balance of textures and flavors. The buttery shortbread base provides a sturdy foundation for the chewy toffee layer, while the toasted pecans add a satisfying crunch. The addition of sea salt enhances all the flavors and creates an irresistible sweet-salty combination.

Storage Note: Store bars in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before serving.

Make-Ahead Tip: The shortbread base can be baked up to 2 days in advance. Store well-wrapped at room temperature until ready to add the topping.