Sticky toffee shortbread bars


( 40 ratings )

Preparation time:
25 minutes
Baking Time:
60 minutes
24 bars
Roberto Caruso

Roberto Caruso


  •  FOR BASE:
  • 1 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup cold, unsalted butter, cubed
  • 1/2 cup pitted dates, coarsely chopped
  • 3/4 tsp baking soda
  • 4 tsp all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • eggs
  • 1/2 cup granulated sugar
  • 2/3 cup corn syrup
  • 3 tbsp unsalted butter, melted
  • 2 tsp vanilla
  • 1 cup finely chopped pecans
  • 2 tsp icing sugar (optional)


  • Preheat oven to 350F. Line an 8-in. square baking dish with parchment, with sides hanging over. Stir 1 cup flour with 1/4 cup granulated sugar in a large bowl. With your fingers or a pastry cutter, work cold butter into flour mixture until coarse crumbs form. Press dough into prepared dish. Bake in centre of oven until golden around edges, 25 to 30 min.
  • Stir dates and 1/4 cup water in a small saucepan and set over medium-high. Bring to a boil, covered, stirring occasionally. Reduce heat to medium and gently boil 3 min. Remove from heat and stir in baking soda. Set aside to cool.
  • Stir 4 tsp flour with baking powder and salt in a small bowl. In the same bowl used for the base, whisk eggs. Whisk in 1/2 cup sugar, corn syrup, melted butter and vanilla. Gradually stir in flour mixture. Fold in date mixture and pecans. Pour over hot baked crust and smooth top.
  • Bake in centre of oven until filling is set and edges are deep golden, 30 to 35 min. Cool completely on a rack. Cut into 24 bars. Sift icing sugar overtop just before serving if desired. Store in an airtight container and refrigerate up to 1 week or wrap in foil and freeze up to 1 month.

Nutrition (per Serving)

21 g
111 mg

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