Ingredients:

  • 1 1/2 sticks (6 ounces) cold unsalted butter, cubed
  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 teaspoon fine salt, divided
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves, toasted
  • 1 cup English toffee bits (such as Heath)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the two long sides for easy removal.
  2. In a large bowl, combine the cubed cold butter, flour, confectioners' sugar, and 1/2 teaspoon of the salt until the mixture forms coarse, wet crumbs. Press the dough firmly and evenly into the bottom of the prepared pan. Bake the shortbread for 15 minutes until lightly set and beginning to turn golden.
  3. While the crust bakes, whisk together the light brown sugar, corn syrup, eggs, vanilla extract, and the remaining 1/2 teaspoon of salt until the mixture is smooth and slightly thickened.
  4. Remove the partially baked crust from the oven. Pour the prepared filling evenly over the hot crust. Sprinkle the toasted pecan halves and English toffee bits across the top. Return to the oven and bake for an additional 40 minutes, or until the filling is deep golden brown and set in the center (it should only jiggle slightly).
  5. Let the bars cool completely in the pan on a wire rack (approximately 2 hours) before using the parchment paper overhang to lift them out. Slice into 12 equal bars.