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Perfect Brown Butter Toffee Pecan Shortbread Bars with Sea Salt

brown butter toffee pecan shortbread bars - featured image
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These rich and buttery shortbread bars combine nutty brown butter, crunchy toffee bits, toasted pecans, and a sprinkle of flaky sea salt for a perfect balance of flavors and textures. Easy to make and ideal for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150 g) granulated sugar
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 cup (150 g) toffee bits (Heath brand recommended)
  • 3/4 cup (90 g) chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and begins to foam. After about 5-7 minutes, watch for the milk solids to turn golden brown and smell nutty. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool for 5 minutes.
  2. Toast the pecans: While the butter cools, preheat your oven to 350°F (175°C). Spread 3/4 cup (90 g) chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Watch closely to avoid burning. Set aside to cool.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 g) all-purpose flour and 3/4 cup (150 g) granulated sugar until combined.
  4. Combine wet and dry: Slowly pour the slightly cooled browned butter and 1 teaspoon vanilla extract into the dry ingredients. Use a wooden spoon or spatula to stir gently until a crumbly dough forms. It should hold together when pressed but not be overly sticky.
  5. Add nuts and toffee: Fold in the toasted pecans and 1 cup (150 g) toffee bits evenly through the dough.
  6. Press into pan: Grease a 9×13-inch baking pan lightly or line it with parchment. Press the dough evenly into the pan, smoothing the top with your fingers or a spatula. Don’t press too hard to keep a tender texture.
  7. Bake: Place in the preheated oven and bake for 25-30 minutes. The edges should turn a light golden brown, and the center will look set but still slightly soft.
  8. Cool and salt: Remove from the oven and immediately sprinkle 1/2 teaspoon flaky sea salt evenly over the top. Let cool completely on a wire rack before slicing into approximately 2-inch squares.

Notes

Use medium-low heat and stir constantly when browning butter to avoid burning. Toast pecans to enhance flavor. Use quality toffee bits for best texture. Press dough gently into pan to keep bars tender. Sprinkle flaky sea salt immediately after baking for flavor balance. Bars can be stored at room temperature for 4 days, refrigerated for up to a week, or frozen for 3 months.

Nutrition

Keywords: brown butter, toffee, pecan, shortbread bars, sea salt, easy dessert, homemade, baking

Find it online: https://magnetmeal.com/perfect-brown-butter-toffee-pecan-shortbread-bars-recipe-with-sea-salt-easy-homemade-dessert/