Pecan Toffee Shortbread Slice

A perfect buttery shortbread base with a rich toffee dotted with pecans – life doesn't get much better than Pecan Toffee Shortbread Slice enjoyed with a friend over a cuppa!

Jump to:

• The Recipe for Pecan Toffee Shortbread
• Ingredient notes
• How to make Pecan Toffee Shortbread Slice
• Storeage
• More sensational slice recipes
• Pecan Toffee Shortbread

The Recipe for Pecan Toffee Shortbread

I found this recipe when flicking through a copy of The Cookie and Biscuit Bible that my mum had picked up at a garage sale.

I couldn't get past the page – I wanted to pick up a piece of the slice from the page of the book and take a bite! The ingredients for the shortbread base, in particular, piqued my interest. And while it's a little similar to the deliciously retro Peanut Caramel Slice, it was different enough to give it a go.

Love pecans? Try my Passionfruit Pecan Slice. Love shortbread? Try my Scottish Shortbread and Millionaire's Shortbread (aka Caramel Slice). Love toffee? You might like to try one of these recipes: School Fete Toffees, Almond Rock, Christmas Crack or Russian Caramels.

Ingredient notes

To make this lovely slice, you'll need:

Base

• butter
• caster sugar
• smooth peanut butter
• espresso / black coffee
• plain flour
• cornflour / cornstarch.

Topping

• brown sugar
• golden syrup (or light corn syrup)
• butter
• pecans.

You'll also need a slice tin (approx 28 x 18cm / 11 x 7 inches).

Ingredient quantities are in the recipe card at the end of this post.

Variation ideas

You could substitute the pecans, of course, with macadamias, almonds or any other nut you prefer.

How to make Pecan Toffee Shortbread Slice

Prepping

Start by pre-heating the oven to moderate (180 degrees celsius / 350 degrees fahrenheit).

Also prepare by greasing a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.

Bake the shortbread base

Beat butter, sugar, peanut butter and coffee in a stand mixer until the mixture becomes a lighter colour. Fold the sifted flours into the mixture to form a dough. Press the mixture into the tin and prick all over with a fork.

TIP: The mixture is quite sticky, so it helps to use a sheet of baking paper on top of the mixture and the back of a metal spoon to smooth out the mixture in the tin.

Bake for about 20 minutes or until a light golden colour.

Add the topping

TIP: You can start making the topping about 5-10 minutes before the base is ready to come out of the oven.

Place the brown sugar, golden syrup and butter in a saucepan. Melt these ingredients over low heat and then bring to a simmer. Simmer for 3-5 minutes.

TIP: For a chewy topping, simmer more slowly and for less time. For a crunchier topping, simmer harder for longer.

Stir halved pecans into the topping mixture.

Once base comes out of the oven, pour topping mixture over base and spread out evenly.

Allow your shortbread to cool completely before removing it from the tin and slicing into squares with a sharp knife.

Storeage

Store your slice at room temperature in an airtight container. Stored like this, it should last up to a week. It's not suitable for freezing.

More sensational slice recipes

Love your slices? Try one of these recipes...

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