Recipe courtesy of Jamie Deen
Episode: Backyard BBQ
Save Recipe Print
Total:
1 hr 25 min
Prep:
15 min
Inactive:
15 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Inactive:
15 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray an 8-by-8-inch baking pan with nonstick spray.

Melt the butter in a medium saucepan and stir in the brown sugar until melted together. Let cool for 5 minutes.

While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl.

Toast the pecans in medium skillet over medium heat. Remove to a plate once toasted.

Stir in the eggs, one at a time, and vanilla extract into the cooled sugar and butter mixture. Add the dry ingredients into the saucepan until combined. Fold in the toffee and chopped pecans; the batter will be very thick.

Spread the mixture into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cool for 15 minutes before slicing into squares.

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