Pecan Toffee Shortbread

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5 from 1 vote

A rich and buttery shortbread with a fabulously crunchy nut and toffee topping.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 212kcal

Author: Libby Hakim

Equipment

slice tin (approx 28 x 18cm / 11 x 7 inches)

Ingredients

Base

115 grams butter
⅓ cup caster sugar (75 grams)
2 tablespoons smooth peanut butter
1 tablespoon espresso / black coffee
1 ½ cups plain flour (185 grams)
½ cup cornflour / cornstarch (75 grams)

Topping

1 cup brown sugar (175 grams)
2 tablespoons golden syrup (or light corn syrup)
175 grams butter
1 cup pecans (150 grams)

Instructions

Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit).
Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
Cream butter, sugar, peanut butter and coffee until the mixture becomes a lighter colour.
Fold sifted flours into the mixture to form a dough.
Press into tin, using a sheet of baking paper on top of the mixture and the back of a metal spoon to smooth out the mixture in the tin. Prick all over with a fork.
Bake for 20 minutes or until a light golden colour.
About 10 minutes before the base is ready to come out the oven, start making the topping by placing brown sugar, golden syrup and butter in a saucepan. Melt these ingredients over low heat and then bring to a simmer. Simmer for 3-5 minutes. (For a chewy topping, simmer more slowly and for less time. For a crunchier topping, simmer harder for longer.)
Stir halved pecans into the topping mixture.
Once base comes out of the oven, pour topping mixture over base and spread out evenly.
Allow to cool completely before removing from the tin and slicing into squares with a sharp knife.

Nutrition

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