Toffee Slab Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This toffee slab pie is my absolute favorite dessert to make when I want something that looks fancy but doesn't require fussy shaping or decorating. The whole thing comes together in just an hour from start to finish, making it perfect for unexpected guests or when a craving strikes. I love that dark chocolate contains natural antioxidants that make indulging feel slightly less guilty, and the salted nuts add wonderful texture while keeping costs down since you probably have them in your pantry already. There's something so satisfying about layering buttery toffee, crunchy nuts, and rich chocolate into one spectacular slab that serves a crowd.
Ella x
Ingredients
- 400butter
- 400caster sugar
- 200brown sugar
- 150golden syrup
- 200salted butter
- 300all-purpose flour
- 250cold unsalted butter
- 200nuts (almonds or walnuts)
- 300dark chocolate chips
- 10 teaspoonsespresso powder(optional for added depth)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 20cm square baking tin with parchment paper.
Tip: For an extra-crispy crust, bake for an additional 5-10 minutes.
- 2
In a large mixing bowl, cream together the butter, caster sugar, and golden syrup until light and fluffy.
Tip: A stand mixer or hand mixer works best for this step.
- 3
In a separate bowl, whisk together the flour, salted butter, and espresso powder (if using). Gradually mix into the butter mixture until just combined.
Tip: Be careful not to overmix, as this can lead to a tough crust.
- 4
Press the dough evenly into the prepared baking tin.
Tip: Make sure to get the dough into all the corners and crevices.
- 5
Bake the crust for 15-20 minutes, or until lightly golden.
Tip: This step will form the base of your toffee slab.
- 6
While the crust is baking, prepare the toffee by melting the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: This will help prevent the chocolate from seizing up.
- 7
Remove the crust from the oven and pour the melted chocolate over the top.
Tip: This will create a rich, chocolatey base for your toffee.
- 8
Sprinkle the chopped nuts evenly over the top of the chocolate layer.
Tip: This will add texture and flavor to your pie.
- 9
Return the pie to the oven and bake for an additional 10-15 minutes, or until the toffee is set and golden brown.
Tip: Keep an eye on the pie during this step, as the toffee can go from golden to burnt quickly.
- 10
Remove the pie from the oven and let cool completely in the tin.
Tip: This will allow the toffee to set and the pie to cool evenly.
- 11
Once cooled, remove the pie from the tin and cut into squares or serve in slices.
Tip: Enjoy your delicious toffee slab pie!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.