Recipe courtesy of Jamie Deen
Episode: Backyard BBQ
1 hr 25 min
15 min
15 min
55 min
8 to 10 servings


  • Nonstick spray
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 2 1/4 cups light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 3/4 cup pecans, chopped
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup toffee pieces


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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