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    Home » Recipes » Slices

    Pecan Toffee Shortbread

    Published: Dec 4, 2023 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    Life doesn't get much better than Pecan Toffee Shortbread enjoyed with a friend over a cuppa!

    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!

    And while it's a little similar to the deliciously retro Peanut Caramel Slice, it was different enough to give it a go.

    The ingredients for the shortbread base, in particular, piqued my interest.

    recipe for pecan toffee shortbread

    Ingredients for Pecan Toffee Shortbread

    The ingredients you'll need are:

    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).

    The ingredient measurements can be found in the recipe card at the end of this post.

    pecans for pecan toffee shortbread

    How to make Pecan Toffee Shortbread

    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 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.

    Variation ideas

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

    If you love the pecan and toffee combination – and it is a wonderful one – you could vary this recipe by using a pie dish (about 20cm diameter) instead and turning it into pecan pie!

    pecan shortbread pie

    Recipe FAQs

    Q. How do I store this shortbread?

    Store it at room temperature in an airtight container.

    Q. How long will Pecan Toffee Shortbread keep?

    Stored as above, it should last up to a week.

    Q. Do you have other pecan recipes?

    Yes. Try my Passionfruit Pecan Slice.

    Q. Do you have other shortbread recipes?

    Yes. Try my Scottish Shortbread and Millionaire's Shortbread (aka Caramel Slice).

    Q. What about more toffee recipes?

    I have those, too! You might like to try one of these recipes: Almond Rock, Christmas Crack or Russian Caramels.

    pecan toffee shortbread.

    Pecan Toffee Shortbread

    Libby Hakim
    A rich and buttery shortbread with a fabulously crunchy nut and toffee topping.
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 squares
    Calories 212 kcal

    Equipment

    • slice tin (approx 28 x 18cm / 11 x 7 inches)

    Ingredients
      

    Base

    • 115 grams butter
    • ⅓ cup caster sugar (75 grams)
    • 2 tablespoons smooth peanut butter
    • 1 tablespoon espresso / black coffee
    • 1 ½ cups plain flour (185 grams)
    • ½ cup cornflour / cornstarch (75 grams)

    Topping

    • 1 cup brown sugar (175 grams)
    • 2 tablespoons golden syrup (or light corn syrup)
    • 175 grams butter
    • 1 cup pecans (150 grams)

    Instructions
     

    • Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit).
    • Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
    • Cream butter, sugar, peanut butter and coffee until the mixture becomes a lighter colour.
    • Fold sifted flours into the mixture to form a dough.
    • Press into tin, using 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. Prick all over with a fork.
    • Bake for 20 minutes or until a light golden colour.
    • About 10 minutes before the base is ready to come out the oven, start making the topping by placing 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. (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 to cool completely before removing from the tin and slicing into squares with a sharp knife.

    Nutrition

    Calories: 212kcalCarbohydrates: 23gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 26mgSodium: 88mgPotassium: 50mgFiber: 1gSugar: 13gVitamin A: 304IUVitamin C: 0.05mgCalcium: 15mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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