Sticky Toffee Pecan Shortbread Bars Recipe
 
Preparation time
Cooking time
Total time
 
A take on two British classics, shortbread and sticky toffee pudding. These Sticky Toffee Pecan Shortbread Bars are a great addition to your coffee morning table, breakfast on the run, afternoon tea or to give as edible gifts.
Marissa:
Recipe type: Biscuit Recipe
Cuisine: British
Servings: 10-15
Ingredients
  • 200g plain flour
  • 100g caster sugar
  • 100g semolina
  • 200g butter, diced
  • For the Sticky Toffee Pecan Topping:
  • 40g butter
  • 75g golden caster sugar
  • 4 tablespoons double cream
  • 45g plain flour
  • 100g chopped dates (the dried chopped variety not fresh variety)
  • 100g chopped pecan nuts
Method
  1. Grease and line a 23cm square or 30cm x 26cm rectangular cake tin depending on the desired thickness you prefer for your bar.
  2. Preheat the oven to 150 degrees Celsius.
  3. In a food processor, blend all the shortbread ingredients until fine bread crumbs are formed.
  4. Add all the crumbs straight into your prepared tin and firmly press the crumbs into the tin using a spoon or the palm of your hand.
  5. Bake for about 17 minutes for a 30cm tin and 30 minutes for the thicker bars in the 23cm tin.
  6. Keep an eye on the shortbread you only want a pale colour to the shortbread.
  7. While the shortbread is cooking make the topping.
  8. In a small pot that will be able to hold the nuts and pecan at the end too, add the butter, caster sugar and cream.
  9. Stirring continuously and on a low heat melt the ingredients.
  10. Once melted bring the mixture to a boil and allow the mixture whilst still stirring to boil for a minute or so just to amalgamate together.
  11. Add the nuts and dates and top the shortbread with a thin layer, spreading gently with a spatula or tablespoon.
  12. Return the shortbread to the oven and bake between 10-15 minutes or until golden brown.
  13. Cut into bars or squares once the mixture has cooked with a bread knife.
Tips
You can bake these as tall thick bars in a smaller tin or thinner bars if you use a larger tin.
If you choose to make the bars in a shallower tin and you run out of the Sticky Toffee Pecan topping bake the bars with as much mixture as you have then pat yourself on your back, as you have made shortbread and Sticky Toffee Pecan Bars in one bake.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/sticky-toffee-pecan-shortbread-bars-recipe/