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Pecan Pie Toffee Bites 

This little dessert is great during the holidays but are delicious any time of the year.  When a pecan pie is just too much to eat, prep and serve, these little yummies are perfect to make.  
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Makes 2 dozen 2x2 pecan bars  

PREP: 30 MIN
PREHEAT OVEN TO 350 degrees
COOK:  15 minutes depending on YOUR oven temps                                                                       

Cannabis Infusion: 
  • When I make these yummies, I use one stick of canna-butter and one stick of regular butter.  If you want really strong cookies, use two infused canna-butter sticks.  You get to control how potent you want your canna-butter before you decarb and make the butter
  • If using a cannabis oil that is pre-made, add to the wet ingredients, including the softened butter and mix thoroughly with an electric mixer and make sure the cannabis oil isn't clumping.  
What Ingredients You will need for the Shortbread Crust
  • 1 egg yolk
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose or cake flour, plus more for dusting
  • 1 cup plus 3 tablespoons confectioner's sugar
  • 1 teaspoon kosher salt
  • 1/4 pound (1 stick) unsalted butter, slightly softened

For the Pecan Filling
  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup (1/2 pound) plus 2 tablespoons light brown sugar, packed
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1/4 cup heavy cream
  • 1 tablespoon bourbon, optional
  • 1 pound of pecan pieces (4 packed cups)
  • 1 teaspoon or more flaky sea salt, such as Maldon, to garnish
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Instructions For the Shortbread Crust
  • In the bowl of a food processor, combine the flour, powdered sugar, and salt. Add the cubed butter and process until everything is even crumbles. The texture will be like lightly-moistened sand.
  • Add the egg yolk, water, vanilla extract, and lemon zest (if using). Mix in the food processor until the dough comes together in a large ball. It is ok if there is a little loose dough, but it will basically be a whole ball.
  • Turn the dough out onto a clean, lightly-floured surface. Knead it a few times into a smooth ball. Do not overwork the dough.
  • Use a rolling pin to roll the dough into a flat, even rectangle 1/8" thick and slightly larger than 6"x9" . Lift the dough and gently lay the dough in the sheet pan so that it completely lines the bottom and sides. Press the dough gently into place and trim any excess lopping off the edges. Dock with a fork. Wrap and chill the dough for a least one hour or up to two days.PRO TIP: I like to roll the dough out on top of parchment cut to size. That way, I can easily lift the tart shell into place on the parchment and not worry about tearing the delicate dough.
  • Preheat the oven to 350°F. Unwrap the tart shell. Bake until very light brown at the edges, about 15 minutes.

For the Pecan Filling and to Finish
  • Combine the butter, sugars, honey, and cream in a medium saucepan over medium-high heat. Once the butter melts, do not stir any longer. Cook until the mixture reaches 240°F, known as soft ball stage. Add the nuts and bourbon (if using) and stir until fully mixed.
  • Immediately pour the nut mixture over the shortbread crust and spread evenly with a spatula. Take care not to touch the hot sugar.
  • Place the quarter sheet pan on a full sheet pan to catch any filling that bubbles over. Bake at 350°F for 40 minutes, until the filling bubbles and foams evenly across the surface and the crust looks golden brown. Cool completely in the pan, ideally overnight.
  • If the sheet pan has been lined with parchment, slide the sheet of pecan bars onto a cutting board. If the sheet pan is unlined, invert it onto a cutting board, then turn it right side up again.
  • Trim the edges, and cut into 2" x 2" squares.PRO TIP: After trimming the edges, use a ruler and a knife to mark a notch every two inches on the length and width of the cookie sheet before cutting. That way, it will be easy to make even cuts. Don't worry if you run slightly short or long.
  • Sprinkle all over with flaky sea salt, such as fleur de sel or Maldon. Store in an airtight container at room temperature.