Sticky toffee shortbread bars

57

PREP TIME

25 min

Makes

24 bars

* PLUS Baking Time: 60 minutes
Sticky toffee shortbread bars

Roberto Caruso


Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold, unsalted butter , cubed

FOR FILLING:

  • 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
  • 2 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

Instructions

  • 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.

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Nutrition (per serving)

  • Calories
  • 166,
  • Protein
  • 2 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 111 mg.
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