Toffee Pecan Bars
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Makes 24, 2 2/3 x 1-inch [6.5 cm x 2.5 cm] bars
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Source: Joy of Cooking
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A bar made up of a chewy, nutty toffee layer spread over crisp shortbread and topped with a thin layer of dark chocolate and nuts. Very similar to English Toffee candy, but in a cookie form.
Crust
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⅔
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cup
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all-purpose flour (plain)
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3½
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ounces
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95
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grams
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1½
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Tbs
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sugar (caster)
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22.5
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ml
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⅛
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tsp
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salt
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0.6
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ml
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4
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Tbs
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cold unsalted butter, cut into small pieces
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2
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ounces
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60
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grams
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2
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tsp
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milk
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|
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10
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ml
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Filling
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1½
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cups
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chopped pecans
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6
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ounces
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170
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grams
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5
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Tbs
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unsalted butter, cut into pieces
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2¼
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ounces
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75
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grams
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½
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cup
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packed light brown sugar
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4
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ounces
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115
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grams
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2
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Tbs
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clover or other mild honey
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|
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30
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ml
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1
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Tbs
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milk
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15
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ml
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⅛
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tsp
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salt
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0.6
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ml
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1
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tsp
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vanilla
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5
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ml
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Topping
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¼
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cup
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semisweet chocolate chips
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1½
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ounces
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45
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grams
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2
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Tbs
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finely chopped pecans
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|
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10
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grams
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Preheat oven to 350°F [175°C].
Grease or line with foil an 8” [20 cm] square baking pan (or 7" x 11" [18 cm x 28 cm] pan).
Crust:
Mix dry ingredients together (flour, sugar, and salt).
Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs.
Sprinkle milk over the top and stir in to blend.
Knead until the milk is distributed and the particles begin to hold together.
If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet.
Alternatively, in a food processor, process the dry ingredients and butter in on/off pulses until the mixture resembles coarse
crumbs; be careful not to over process. A bit at a time, add the milk, and process in on/off pulses until the particles begin to
hold together; if necessary, add just enough additional milk so the mixture holds together but is not wet.
Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.
Meanwhile, position a rack in the center of the oven. Preheat the oven to 350°F [175°C].
Bake the chilled dough for 10 minutes; set aside to cool slightly.
Toast pecans, stirring occasionally in a baking pan, until very lightly browned, 5 to 8 minutes:
Set aside to cool.
Filling:
Combine butter, sugar, honey, milk and salt in a medium, heavy saucepan and, stirring frequently, bring to a boil over medium heat:
Boil the mixture, uncovered, for 3 minutes; remove from the heat.
Stir in the toasted pecans along with the vanilla.
Spread the mixture evenly over the baked layer.
Bake until the toffee mixture is bubbly, golden brown, and just slightly darker at the edges, 17 to 20 minutes.
Remove the pan to a rack to cool slightly.
Topping:
Sprinkle chocolate chips over the top:
Let stand for several minutes until the chocolate chips partially melt, then smooth across the surface with a table knife to
partially spread the chocolate. (The surface should not be completely covered with chocolate.) Sprinkle pecans over the top and press in slightly.
Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the
pan. Retrace the cuts to separate the bars, if necessary.
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