Sticky Toffee Shortbread Bars


  • Prep Time25 mins
  • Total Time25 mins
  • Makes24 bars
*PLUS Baking Time: 60 minutes
Sticky Toffee Shortbread Bars

Roberto Caruso

Chatelaine Triple Tested

These gooey shortbread bars take their flavour cues from a Christmas classic: pecan- and date-laden sticky toffee pudding. 


  • 1/4 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1/4 cup cold, unsalted butter, cubed


  • 1/2 cup pitted dates, coarsely chopped

  • 3/4 tsp baking soda

  • 4 tsp all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1/2 cup granulated sugar

  • 2/3 cup corn syrup

  • 3 tbsp unsalted butter, melted

  • 2 tsp vanilla

  • 1 cup finely chopped pecans

  • 2 tsp icing sugar, optional


  • PREHEAT oven to 350F. Line an 8-in. square baking dish with parchment, with sides hanging over. Stir 1 cup flour with 1/4 cup granulated sugar in a large bowl. With your fingers or a pastry cutter, work cold butter into flour mixture until coarse crumbs form. Press dough into prepared dish. Bake in centre of oven until golden around edges, 25 to 30 min.

  • STIR dates and 1/4 cup water in a small saucepan and set over medium-high. Bring to a boil, covered, stirring occasionally. Reduce heat to medium and gently boil 3 min. Remove from heat and stir in baking soda. Set aside to cool.

  • STIR 4 tsp flour with baking powder and salt in a small bowl. In the same bowl used for the base, whisk eggs. Whisk in 1/2 cup sugar, corn syrup, melted butter and vanilla. Gradually stir in flour mixture. Fold in date mixture and pecans. Pour over hot baked crust and smooth top.

  • BAKE in centre of oven until filling is set and edges are deep golden, 30 to 35 min. Cool completely on a rack. Cut into 24 bars. Sift icing sugar overtop just before serving if desired. Store in an airtight container and refrigerate up to 1 week or wrap in foil and freeze up to 1 month.

Nutrition (per serving)

Calories 166, Protein 2g, Carbohydrates 21g, Fat 9g, Fibre 1g, Sodium 111mg.

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