Ingredients:

  • 2 cups All-Purpose Flour
  • ½ cup Icing Sugar (Confectioners' Sugar)
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, very cold, cubed
  • 6 tablespoons Unsalted Butter
  • 1 cup Dark Brown Sugar, packed
  • 2 tablespoons Light Corn Syrup or Golden Syrup
  • ¼ cup Heavy Cream (35% fat)
  • 1 Large Egg, lightly whisked
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Chopped Pecans, lightly toasted
  • ½ cup Store-bought Toffee Bits (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the long sides (a 'sling').
  2. Make the Dough: In a large bowl or food processor, pulse together the flour, icing sugar, and salt.
  3. Cut in the Butter: Add the very cold, cubed butter. Mix until the mixture resembles coarse meal with pea-sized pieces of butter remaining. Do not over-mix.
  4. Press and Chill: Press the dough firmly and evenly into the prepared pan. Prick the base all over with a fork (docking). Refrigerate for 30 minutes.
  5. Blind Bake: Bake the chilled crust for 18–20 minutes, or until the edges are just beginning to turn a pale golden colour. Remove from the oven but leave the oven on.
  6. Melt Butter and Sugar: In a medium saucepan, melt the 6 tablespoons of butter over medium heat. Add the brown sugar and syrup. Stir constantly until the sugar is fully dissolved.
  7. Boil: Bring the mixture to a gentle boil for 1 minute (do not stir during the boil). Remove immediately from the heat.
  8. Finish the Caramel: Stir in the heavy cream and vanilla extract. Allow to cool slightly for 3–5 minutes.
  9. Temper the Egg: Whisk the egg in a small bowl. Whisk a tablespoon of the warm caramel mixture into the egg, then slowly pour the tempered egg into the remaining caramel, whisking rapidly until fully incorporated.
  10. Add Nuts and Toffee: Fold in the chopped pecans and toffee bits (if using).
  11. Pour and Spread: Pour the warm toffee-pecan mixture evenly over the partially baked shortbread crust.
  12. Bake: Return the pan to the oven and bake for an additional 22–25 minutes. The filling should be set around the edges but still appear slightly soft in the center.
  13. Cool Completely (Crucial Step): Allow the bars to cool in the pan on a wire rack for a minimum of 2 hours, or until fully cooled and firm. Do not slice while warm.
  14. Slice: Use the parchment sling to lift the bars out of the pan. Slice into 18 squares or bars using a large, sharp knife.