Ingredients:

  • 1 cup (225 g) Unsalted Butter, cold and cut into cubes
  • 1 cup (200 g) Granulated Sugar
  • 2 large (approx. 100 g) Egg Yolks
  • 2 ½ cups (300 g) All-Purpose Flour
  • 1 teaspoon Fine Sea Salt (for base)
  • 1 cup (225 g) Unsalted Butter (for toffee)
  • 1 cup (220 g) Light Brown Sugar, firmly packed
  • ¼ cup (60 ml) Heavy Cream (at least 35% fat)
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Fine Sea Salt (for toffee)
  • 1 ½ cups (250 g) Milk or Semi-Sweet Chocolate Chips
  • 1 cup (110 g) Pecans, roughly chopped and toasted
  • Flaky Sea Salt (Maldon or similar), for finishing

Instructions:

  1. Prep the Pan: Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, allowing the paper to overhang on the long sides (creating a 'sling' for easy removal).
  2. Make the Dough: Cream the cold butter, sugar, and salt until pale and fluffy. Beat in the egg yolks one at a time. Gradually add the flour, mixing only until just combined—do not over-mix.
  3. Press and Chill: Press the dough evenly into the prepared pan. Prick the surface all over with a fork (docking). Chill the dough in the freezer for 15 minutes to prevent shrinkage.
  4. Initial Bake: Bake the shortbread for 20 minutes, or until the edges are just starting to turn light golden brown. Remove from the oven but keep the oven running.
  5. Combine Toffee Ingredients: In a heavy-bottomed saucepan, combine 1 cup butter, brown sugar, heavy cream, and fine salt.
  6. Melt and Boil: Place the pan over medium heat, stirring gently until the butter is melted and the sugar is dissolved. Increase heat to medium-high and bring to a rolling boil.
  7. Cook the Toffee: Boil the mixture without stirring until it reaches a deep amber colour and a temperature of 245°F (118°C) (firm-ball stage). Swirl the pan occasionally if needed.
  8. Finish the Toffee: Remove from heat immediately. Stir in the vanilla extract quickly.
  9. Pour and Spread: Carefully pour the hot toffee mixture evenly over the pre-baked shortbread base. Work quickly, as the toffee sets fast.
  10. Final Bake: Return the bars to the oven and bake for 15–20 minutes, or until the toffee is bubbling consistently across the surface and appears slightly deeper in colour.
  11. Add Topping: Immediately remove the pan from the oven. Scatter the chocolate chips evenly over the hot toffee. Let stand for 5 minutes until the chips look glossy and melted.
  12. Spread and Finish: Use an offset spatula to gently spread the melted chocolate evenly across the bars. Sprinkle with the toasted pecans and a generous pinch of flaky sea salt.
  13. Cooling: Allow the bars to cool at room temperature for about an hour, then transfer the pan to the refrigerator until the toffee and chocolate layers are completely set and firm (about 2 hours).
  14. Cut and Store: Use the parchment paper sling to lift the entire slab out of the pan. Place on a cutting board and slice into 24 squares using a large, sharp knife. Store in an airtight container at room temperature for up to 5 days.