Toffee and Pecan Cookie Squares

Toffee, chocolate and nuts all in one delicious cookie square – and it’s so simple to make.

Difficulty Level

Toffee and Pecan Cookie Squares

Toffee, chocolate and nuts all in one delicious cookie square – and it’s so simple to make.

  • 3h 40min Total Time
  • 16 Servings

Ingredients

  • Vegetable oil for greasing
  • 1 box Betty Crocker™ Milk Chocolate Chunk Cookie Mix
  • 80g pecan halves, chopped
  • 1/3 cup (80g) butter, softened
  • 1 extra large egg

For the topping

  • 40 chewy toffees, unwrapped
  • 3 tablespoons milk
  • 70g pecan halves
  • 40g dark chocolate chips, melted

Instructions Hide Images

Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.

Put the cookie mix in a mixing bowl with the chopped pecans. Add the softened butter and egg and mix to a dough. Press evenly into the prepared pan and bake for 25-30 minutes until golden brown.

Just before the cookie base has finished baking, make the topping. Place the toffees and milk in a medium saucepan and heat gently, stirring frequently, until melted and smooth. Remove from the heat and leave to cool for 5 minutes.

Remove the cookie base from the oven and carefully pour over the melted toffee mixture, spreading evenly with a palette knife. Arrange the pecan halves on top. Leave to cool completely in the tin; about 2 hours.

Use the baking paper to lift the cookie square from the pan. Place on a chopping board and drizzle over the melted chocolate using a tablespoon. Leave in a cool place until set; about 30 minutes. Cut into 16 squares to serve. Store any leftover cookie squares in the refrigerator for 2-3 days.

Expert Tips

To slice, dip a long sharp knife into hot water to warm the blade, then wipe dry with kitchen paper.

Use any nuts in place of the pecans – try walnuts, macadamias or almonds or a mix of all three.

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