Shortbread Toffee Bars with Pecans
These toffee bars start with a buttery shortbread crust instead of the usual graham cracker base, then get a gooey sweetened condensed milk layer baked right on top. Milk chocolate, toffee bits, and salted pecans go on last, while everything's still warm from the oven. It's a straightforward bake with no fussy steps, just let the layers do their work as they cool.
Servings 16
Calories 346kcal
Equipment
Ingredients
- ¾ cup unsalted butter room temp
- ¾ cup brown sugar
- 1 ½ cups all-purpose flour
- 1 can sweetened condensed milk 14 ounces
- 2 tablespoons unsalted butter
- 2 cups milk chocolate chips
- ½ cup toffee pieces
- ½ cup salted pecans chopped
Instructions
- Preheat oven to 350º and line an 8 x 8 inch baking pan with parchment paper.
- Beat ¾ cup of butter and brown sugar until combined, add flour and mix. It should look like cookie dough. Press into the prepared pan and bake for 15 minutes until lightly golden brown.
- Combine condensed milk and 2 tablespoons of butter in a microwave safe bowl and microwave until the butter is just melted, about 1 minute. Pour over shortbread and bake for an additional 12-15 minutes until it is bubbly and starting to turn brown.
- Remove from the oven and immediately sprinkle chocolate chips over the top. Return to the oven for 2 minutes. Remove and using an off-set spatula, spread the chocolate chips evenly over the top. Sprinkle with toffee bits and chopped pecans and lightly press them into the chocolate mixture. Let cool completely. Refrigerate before cutting.
Notes
- Let the pan cool completely, then refrigerate before cutting for clean, even squares.
- The condensed milk layer is done when it's bubbling across the whole pan, not just at the edges.
- Line the pan with parchment paper, leaving an overhang, so the bars lift out in one piece instead of having to dig them out.
- Store at room temperature for a couple of days or in the fridge for up to a week, freezes well for up to 2 months.
