This last weekend, I was totally in a “treat” making mood! My kids and husband did not mind one bit. They wish I had these moods every day. To be honest, I do have these moods every day, I would just be as big as my house if I indulged in those moods every day. However, once in a while, it is fun to indulge 🙂
I’ll go on my Pinterest board to get inspiration – my “Desserts to try” board is seriously over 600 pins. I think I may have a problem….
I decided to try these bars out. Oh yes! They are fantastic! Even my very picky 5-year-old stated “These are delicious mom!” Which I was shocked at, since it had nuts on top.
I usually am not a big fan of nuts, except Pecans or Almonds (or some honey roasted peanuts), but this was really good! If you don’t want nuts, leave them off! Still will be a wonderful dessert. Heck, toss some Chocolate chips or coconut up in top if you want…. Ohhhh! I just thought some melted chocolate would be a great topping for this as well. I think I am going to have to make them again to try that out. It’s for science people! The things I do for you 😉
Ingredients:
Shortbread
- 1 cup butter – room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
Toffee:
- 1 cup of butter
- 1 cup sugar
- 1 14oz can sweetened condensed milk
- 3 tbsp maple syrup
- dash of salt
Toppings:
- 1 cup chopped Pecans (or coconut, or chocolate chips, or melted chocolate)
Directions:
Heat oven to 350
Shortbread: Cream the butter and sugar together on medium speed until light and fluffy – 3-5 minutes. Add the flour on low-speed until crumbly. Press into the bottom of a greased 8×11 pan. If you don’t have that size pan, no worries – simply use a 9×13 pan – the bars will just be a little thinner. No big deal! Bake until golden brown, around 20 minutes.
Toffee: In a saucepan, combine the butter, sugar, condensed milk, salt, and maple syrup. Bring it to a boil over medium-high heat, stirring constantly! Must stir it constantly or it will easily burn. Once boiling, turn heat to medium and continue to stir until golden brown, about 5-7 minutes. Pour the liquid toffee over the shortbread (and lick the saucepan yourself. Don’t burn yourself, but it is soooooo good!)
Sprinkle the pecans (or leave plain, or the topping of your choice!) over the warm toffee. Let cool and put in the refrigerator for a few hours or overnight (if you can wait that long!)
YUM! Enjoy!
Ingredients
- Shortbread
- 1 cup butter - room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- Toffee:
- 1 cup of butter
- 1 cup sugar
- 1 14oz can sweetened condensed milk
- 3 tbsp maple syrup
- dash of salt
- Toppings:
- 1 cup chopped Pecans (or coconut, or chocolate chips, or melted chocolate)
Instructions
- Heat oven to 350
- Shortbread: Cream the butter and sugar together on medium speed until light and fluffy - 3-5 minutes.
- Add the flour on low speed until crumbly.
- Press into the bottom of a greased 8x11 pan. If you don't have that size pan, no worries - simply use a 9x13 pan - the bars will just be a little thinner. No big deal!
- Bake until golden brown, around 20 minutes.
- Toffee: In a saucepan, combine the butter, sugar, condensed milk, salt, and maple syrup.
- Bring it to a boil over medium-high heat, stirring constantly! Must stir constantly or it will easily burn.
- Once boiling, continue to stir until golden brown, about 5-7 minutes.
- Pour the liquid toffee over the shortbread (and lick the saucepan yourself. Don't burn yourself, but it is soooooo good!)
- Sprinkle the pecans (or leave plain, or the topping of your choice!) over the warm toffee.
- Let cool and put in the refrigerator for a few hours or overnight (if you can wait that long!)
