Rich, buttery, and just the right balance of sweet and salty, these Toffee Pecan Bars are everything you want in a holiday treat. The tender coffee-kissed shortbread crust provides the perfect base for a luscious layer of toffee, sweetened condensed milk, and whole pecans. Finished with a sprinkle of flaky sea salt, each bite is a harmony of crunch, caramel, and melt-in-your-mouth indulgence. They pack beautifully in tins or boxes, making them a thoughtful (and irresistible) homemade gift during the holiday season—or an anytime indulgence with coffee or tea.
INGREDIENTS:
First layer:
1 cup butter, softened
1 cup dark brown sugar, firmly packed
½ teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons instant coffee crystals
Second layer:
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract or dark rum
1 1/2 cups whole pecans
1/2 tablespoon Maldon large flake sea salt
METHOD:
Preheat oven to 350°F.
In a large mixing bowl, cream together the butter, brown sugar, and salt until light and fluffy. Mix in the instant coffee crystals. Add flour, 1 cup at a time, mixing just until incorporated. Press dough evenly into an ungreased 9 × 13-inch baking pan. Bake for about 15 minutes, until edges are lightly golden and the center looks set and puffy.
While the crust bakes, combine condensed milk and butter in a heavy saucepan. Cook over low heat, stirring often, until the mixture thickens and turns smooth, 5–7 minutes. Remove from heat and stir in the vanilla (or rum).
Scatter the pecans evenly over the hot crust. Pour the warm condensed milk mixture over the nuts, spreading with a spatula to cover evenly.
Return the pan to the oven and bake for 10–12 minutes, until the top is golden and bubbling.
Remove from the oven and immediately sprinkle the Maldon salt evenly over the surface. Allow bars to cool in the pan until set but still slightly warm, then cut into squares or rectangles.
Keep in an airtight container at room temperature for up to 1 week.
