Best Pecan Toffee Shortbread Recipes

PECAN TOFFEE SHORTBREAD

Pecan Toffee Shortbread image

Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.

Provided by Noo8820

Categories Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped

Steps:

Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6

PECAN TOFFEE SHORTBREAD STARS

Pecan Toffee Shortbread Stars image

Number Of Ingredients 10

Ingredients

1.5 cups All-purpose flour (7.5 ounces)
.25 cup Cornstarch (1 ounce)
.25 teaspoon Salt
12 tablespoons Unsalted butter, softened
.25 cup Granulated sugar (1.75 ounces)
.25 cup Packed light brown sugar (1.75 ounces)
2 teaspoons Vanilla extract
1 cup Pecans, toasted and chopped fine
.5 cup Mini semisweet chocolate chips
.5 cup Heath Toffee Bits

Steps:

1. Whisk flour, cornstarch, and salt together in bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until smooth, about 1 minute. Reduce speed to low, flour mixture, and mix until combined. Add pecans, chocolate chips, and toffee bits and the mix until evenly distributed. Divide dough in half, form each half into disk, wrap disks in plastic wrap, and refrigerate for at least 1 hour.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

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