Sticky toffee shortbread bars

Prep 25 min
Plus Baking Time: 60 minutes
Makes 24 bars



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


1/2 cup
pitted dates, coarsely chopped
3/4 tsp
4 tsp
all-purpose flour
1/2 tsp
1/2 tsp
2/3 cup
3 tbsp
unsalted butter, melted
2 tsp
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.
  • Visit our Holiday Cookies page for 160 recipes


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

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