Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup plus 2 Tbsp cold butter (cubed)
  • 1/2 cup finely chopped pecans
  • 16 whole pecans
  • 1/4 cup bits-o-brickle English toffee bits
  • 1 tsp pure vanilla extract

Instruction

  • Preheat the oven to 325°F. Lightly spritz the bottom of a 9-inch tart pan with a removable bottom or regular metal pie pan with cooking spray. Set aside.
  • In a medium-size mixing bowl mix together the flour and brown sugar.
  • Using a pastry blender or 2 forks, cut the cold butter into the flour until it resembles peas.
  • Mix-in the chopped pecans, toffee bits and vanilla.
  • Press firmly and evenly into the pan.
  • Using a sharp knife or pastry wheel score the top into 16 wedges. (This helps with pecan placement)
  • Gently press one whole pecan onto the outer end of each wedge.
  • Bake for 28-30 minutes until lightly golden.
  • Remove from the oven and rest on a cooling rack. Allow to cool and set for 30 minutes.
  • Remove the outer ring and use a long sharp knife to carefully cut into wedges while still warm.
  • Cool completely.
  • Store in a container tightly sealed at room temperature.