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Toffee Pecan Brown Sugar Shortbread

Toffee Pecan Brown Sugar Shortbread

Course Dessert
Cuisine American
Keyword toffee-pecan-brown-sugar-shortbread
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 174kcal
Author Melissa Sperka


  • 1 ½ cup all purpose flour
  • ½ cup light brown sugar
  • ½ cup plus 2 tablespoon cold butter cubed
  • ½ cup finely chopped pecans
  • 16 whole pecans
  • ¼ cup bits-o-brickle English toffee bits
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 325°F. Lightly spritz the bottom of a 9-inch tart pan with a removable bottom or regular metal pie pan with cooking spray. Set aside.
  • In a medium-size mixing bowl mix together the flour and brown sugar.
  • Using a pastry blender or 2 forks, cut the cold butter into the flour until it resembles peas.
  • Mix-in the chopped pecans, toffee bits and vanilla.
  • Press firmly and evenly into the pan.
  • Using a sharp knife or pastry wheel score the top into 16 wedges. (This helps with pecan placement)
  • Gently press one whole pecan onto the outer end of each wedge.
  • Bake for 28-30 minutes until lightly golden.
  • Remove from the oven and rest on a cooling rack. Allow to cool and set for 30 minutes.
  • Remove the outer ring and use a long sharp knife to carefully cut into wedges while still warm.
  • Cool completely.
  • Store in a container tightly sealed at room temperature.


Serving: 1serving | Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg