Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg yolk
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped pecans
  • 1/2 cup (80g) Heath bar toffee bits
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream the softened butter and light brown sugar with an electric mixer until light and fluffy (about 3 minutes). Beat in the egg yolk and vanilla extract.
  3. Gradually mix in the all-purpose flour and fine sea salt until a stiff dough forms and no dry flour remains.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 22–25 minutes until the edges are deep golden brown and the center is set.
  5. Remove from the oven and immediately sprinkle chocolate chips over the hot crust. Let stand for 5 minutes until softened, then spread into a smooth layer using an offset spatula.
  6. Sprinkle the toffee bits, chopped pecans, and flaky sea salt over the wet chocolate. Press down lightly to adhere.
  7. Allow to cool completely at room temperature for 2 hours, or refrigerate for 30 minutes until the chocolate is firm before slicing into 24 bars.