¾ cup (180g) unsalted butter
2¼ cups (550 mL) packed brown sugar
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
¾ cup (175 mL) chopped pecans
2 large eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) toffee pieces (like Skor)
Preheat the oven to 350ºF (180ºC).
Grease and line an 8x8" baking pan with parchment.
Melt the butter in a saucepan and stir in the brown sugar just until dissolved together. Let cool while you prep the rest.
Whisk together the flour, baking powder and salt in a medium bowl.
Toast the pecans in a (dry) fry pan over medium heat.
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.
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.