Pecan Toffee Shortbread
Indulge in the irresistible decadence of Pecan Toffee Shortbread, a dessert that perfectly blends buttery shortbread, rich homemade toffee, and crunchy pecans. This layered treat starts with a golden, crumbly shortbread base, which is topped with a velvety toffee layer made from sweetened condensed milk and light brown sugar. A generous sprinkle of chopped pecans adds a nutty crunch, while an optional touch of sea salt enhances the flavors with a hint of sophistication. Ideal for holidays, gifting, or any sweet craving, this recipe is easy to follow and yields 24 squares of caramelized perfection. Plus, it keeps well for days, making it as practical as it is delicious. Perfect for fans of toffee desserts, shortbread cookies, and nutty confections!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup unsalted butter (for toffee layer)
- 0.75 cup light brown sugar, packed
- 0.5 cup sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract (for toffee layer)
- 1 cup pecans, chopped
- 0.5 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy, about 2–3 minutes. Mix in 1 teaspoon of vanilla extract.
Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture. Mix until the dough comes together but do not overmix.
Press the dough evenly into the prepared baking pan, creating a smooth, even layer. Prick the surface lightly with a fork to prevent bubbling during baking.
Bake the shortbread base in the preheated oven for 20–22 minutes or until lightly golden. Remove from the oven and let it cool completely in the pan.
While the shortbread is cooling, prepare the toffee layer. In a medium saucepan, melt 3/4 cup of unsalted butter over medium heat. Add 3/4 cup of packed light brown sugar, 1/2 cup of sweetened condensed milk, and 2 tablespoons of light corn syrup.
Bring the mixture to a boil, stirring continuously to prevent scorching. Once boiling, reduce the heat to low and cook for 6–8 minutes, stirring constantly, until the mixture thickens and reaches a deep caramel color.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Pour the hot toffee mixture evenly over the cooled shortbread base, spreading it with a spatula if needed.
Sprinkle 1 cup of chopped pecans evenly over the toffee layer. Gently press them down to adhere to the caramel.
Let the toffee layer cool and set completely at room temperature, about 1–2 hours. For faster results, you can refrigerate it for 30 minutes.
Once set, remove the shortbread from the pan using the parchment paper overhang. Slice into 24 squares or bars. If desired, sprinkle with a pinch of sea salt for garnish before serving.
Store the Pecan Toffee Shortbread in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
6204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.6 g | 553% | |
| Saturated Fat | 228.5 g | 1142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 558.4 g | 203% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 362.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 757 mg | 58% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
