Ingredients<br /><br />¾ cup (180g) unsalted butter<br />2¼ cups (550 mL) packed brown sugar<br />2 cups (500 mL) all-purpose flour<br />2 tsp (10 mL) baking powder<br />Pinch salt<br />¾ cup (175 mL) chopped pecans<br />2 large eggs<br />2 tsp (10 mL) pure vanilla extract<br />1 cup (250 mL) toffee pieces (like Skor)<br /><br />Method:<br />Preheat the oven to 350ºF (180ºC). <br />Grease and line an 8x8" baking pan with parchment.<br /><br />Melt the butter in a saucepan and stir in the brown sugar just until dissolved together. Let cool while you prep the rest.<br />Whisk together the flour, baking powder and salt in a medium bowl.<br />Toast the pecans in a (dry) fry pan over medium heat.<br />Stir, into the cooled sugar and butter mixture, the eggs, one at a time, and vanilla extract . Then add the dry ingredients into the saucepan, mix until combined. Stir in the toffee and toasted pecans.<br />Spread the batter into the prepared pan. Bake about 45 minutes until golden brown and a cake tester inserted into the centre comes out clean. Cool for 15 minutes, remove from pan and slice into bars.
