Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ¼ cup Granulated Sugar
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (cold, cubed) - for the base
  • ½ cup Unsalted Butter - for the filling
  • 1 cup Packed Light Brown Sugar
  • 2 tablespoons Corn Syrup or Golden Syrup
  • ¼ cup Heavy Cream (Double Cream)
  • 1 Large Egg (beaten lightly)
  • 1 teaspoon Vanilla Extract
  • 2 cups Pecan Halves or Pieces (lightly toasted, coarsely chopped)
  • Optional: Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Prep the Pan: Preheat the oven to 350°F (175°C). Line the 9x13 pan with parchment paper, allowing some overhang to serve as 'handles.' Lightly grease the exposed ends.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
  3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use the paddle attachment or pastry blender to combine until the mixture resembles coarse, pea-sized crumbs. Do not over-mix.
  4. Press and Chill: Press the dough evenly into the prepared pan. Dock the dough with a fork (prick small holes all over). Place in the freezer or refrigerator to chill for 30 minutes.
  5. Par-Bake: Bake the chilled crust for 15 minutes, or until the edges are just beginning to turn light golden brown. Remove from the oven but keep the oven running.
  6. Toast Pecans (If needed): If not already toasted, quickly toast the pecans in a dry frying pan until fragrant. Set aside.
  7. Make the Toffee Sauce: In a heavy-bottomed saucepan, combine the ½ cup butter, brown sugar, and corn/golden syrup. Heat over medium heat, stirring until the butter is melted and the sugar is dissolved.
  8. Boil: Bring the mixture to a gentle boil and let it bubble for 1 minute without stirring. Remove immediately from the heat.
  9. Temper and Combine: Let the sauce cool slightly (about 5 minutes). Whisk in the heavy cream and vanilla extract. Whisk in the lightly beaten egg until fully incorporated.
  10. Fold in Pecans: Stir in the toasted pecans.
  11. Fill and Finish Bake: Pour the hot toffee mixture evenly over the par-baked shortbread crust.
  12. Final Bake: Return the bars to the oven and bake for an additional 25–30 minutes. The filling should be set, deep golden brown, and slightly bubbly around the edges.
  13. Cool Completely: Place the pan on a wire rack and allow the bars to cool completely at room temperature (about 2 hours). The filling must firm up before cutting.
  14. Cut: Once fully cooled, use the parchment handles to lift the entire slab out of the pan. Cut into 16 even squares. If desired, sprinkle with flaky sea salt.