Toffee and Pecan Cookie Squares

Total Time: 4 Hours 10 Minutes
Servings: 16

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

All You Need Is ...

  • Small check mark in a circle icon Vegetable oil, for greasing
  • Small check mark in a circle icon 2 x 200g pouches Betty Crocker™ Chocolate Chip Cookie Mix
  • Small check mark in a circle icon 80g pecan halves, chopped
  • Small check mark in a circle icon 4-5 tablespoons water
For the topping
  • Small check mark in a circle icon 40 dairy toffees, unwrapped
  • Small check mark in a circle icon 3 tablespoons milk
  • Small check mark in a circle icon 70g pecan halves
  • Small check mark in a circle icon 40g dark chocolate chips, melted

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with baking paper.
  2. Put the cookie mix in a mixing bowl with the chopped pecans. Add 4 tablespoons of the water and mix to a soft dough, adding a little extra water if the mixture is too dry. Press evenly into the prepared tin and bake for 25-30 minutes until golden brown.
  3. 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.
  4. 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.
  5. Use the baking paper to lift the cookie square from the tin. 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 an airtight container in the fridge for 2-3 days.

Betty's 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.