How To Make Sticky Toffee Pudding Bars | Sheet Pan Dessert | Ryan Scott

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber.

Preheat the oven to 400 degrees.

Cream 4.5 sticks of softened butter with 3/4 cup powdered sugar for 2-3 minutes until doubled and light and fluffy.

Line a sheet pan with parchment paper and spray with nonstick spray.

Add 1 teaspoon of salt to the creamed butter and sugar, mix briefly to combine.

Add 2.25 cups of flour to the mixture and combine until just mixed.

Press the dough into the lined sheet pan, ensuring it reaches all corners, and dock it with a fork.

Bake the crust in the preheated oven for 15-20 minutes until lightly colored.

Prepare the filling by removing the seeds from a handful of dates and chopping them.

Rehydrate the chopped dates in a little rum or hot water until sticky and tacky.

In a separate bowl, whisk together 4 eggs, then add 1/2 cup sugar and whisk until shiny and golden.

Add 1.5 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon salt to the egg mixture, then mix in 3 cups of chopped pecans and the rehydrated dates.

In a non-stick pot, melt 1 stick of butter, then add 1 cup brown sugar and 2 tablespoons date syrup, and heat until combined.

Remove from heat and stir in 2/3 cup cream off the heat, then return to heat and bring back to a boil.

Spread the pecan and date mixture over the baked crust and pour the sticky toffee sauce over the top.

Return to the oven and bake for another 20-30 minutes until set and golden.

Let cool before cutting and sliding out of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens