Pecan and Sea Salt Toffee Bars
 
 
Recipe adapted from Epicurious
Author:
Serves: 24
Ingredients
  • 1 cup (2 sticks) good unsalted butter (such as Kerrygold), at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • 9 ounces good dark chocolate (72% semi-sweet), broken into pieces
  • ⅔ cup chopped pecans
  • 1 tsp flaked sea salt
Instructions
  1. Preheat the oven to 350°F.
  2. Place the chopped pecans on a sheet pan, and toast in the oven until fragrant, about 4 minutes. Allow to cool.
  3. Line a 9-by-13-inch baking pan with parchment, using enough that it hangs over the sides. This will help you pull out the bars from the pan when cooled.
  4. In a large bowl, add the butter and sugar. With an electric mixer, beat on medium speed until light and well combined, about 2 minutes. Add the egg yolk, vanilla, and ¼ tsp salt and beat together. On low speed, gradually add in the flour and beat just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
  5. Bake in the oven until pale gold on top, about 20 minutes.
  6. Remove the pan from the oven and scatter the chocolate evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle with chopped pecans and then the 1 teaspoon of flaked sea salt.
  7. Let cool completely in the pan, at least 4-5 hours. Once cooled, pick up the sides of the parchment to remove the bars from the pan and place on top of a cutting board. Using a sharp knife, cut into 24 squares.
Recipe by Cooks and Kid at https://cooksandkid.com/pecan-and-sea-salt-toffee-bars/