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Pecan Shortbread BarsĀ 

By: Samantha Pickthall Published Last Updated
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These Pecan Shortbread Bars are a perfect blend of crunchy pecans and a luscious caramel topping on a buttery shortbread crust. This simple 6-ingredient recipe creates irresistibly delicious fall dessert bars that are a must-try for pecan pie lovers!

Pecan shortbread bars stacked together.

When Shortbread Meets Pecan Pie.

This is my go-to pecan bar recipe whenever I need something quick yet impressive for the holidays. The buttery base and gooey topping always win people over.

Buttery shortbread crust ā€“ made with just 3 ingredients
Gooey maple caramel topping ā€“ no corn syrup needed
Packed with pecans ā€“ rich, nutty crunch in every bite
Perfect for holidays ā€“ Thanksgiving, Christmas, or fall gatherings
Freezer-friendly ā€“ bake ahead and enjoy later

Watch how to make pecan shortbread bars

A scrumptious batch of Pecan Pie Bars will satisfy everyones sweet tooth. Created with an easy 4-ingredient shortbread base and an indulgent brown sugar and maple caramel pecan topping. These bars are a take on the traditional pecan pie, a classic and popular American dessert.

Ingredients youā€™ll need

  • All-purpose flour ā€“ also called plain flour in Australia.
  • Light brown sugar ā€“ adds sweetness and depth to both base and topping.
  • Unsalted butter ā€“ cold for the crust, melted for the topping.
  • Pure maple syrup ā€“ creates that gooey caramel layer without corn syrup.
  • Thickened/heavy cream ā€“ helps the caramel set soft but sliceable.
  • Pecans ā€“ use halves for presentation or pieces for extra crunch.

Easy substitutions

  • Other nuts ā€“ walnuts, almonds, or hazelnuts also work.
  • Salted butter ā€“ can be used, just reduce or omit extra salt.
  • Dairy-free ā€“ use plant-based butter and cream alternatives.

How to make easy pecan shortbread bars

Pecan shortbread bar base in food processor.

Step 1: Place all base ingredients into a food processor and blend until the mixture resembles a loose crumb.

Pressing shortbread mixture into base of pan.

Step 2: Firmly press the crumbly base mixture into a lined pan using the back of a spoon or a flat-bottomed cup. ake for 20 minutes.

Pecan shortbread bar topping in saucepan.

Step 3: Combine butter, sugar, maple syrup, and cream in a pot and heat gently until the butter melts, stirring without boiling. Stir though pecans and salt.

Pecan caramel topping on shorbread base.

Step 4: Pour the topping over the pre-baked base. Bake for a further 20 minutes. Remove from the oven and allow to cool in the pan for 45 minutes.

Samanthaā€™s recipe tips

  • Line the tin with overhang so you can lift the bars out easily.
  • Press the crust firmly so it holds together when sliced.
  • Boil the topping for 2 minutes only – longer can make it too hard.
  • Cool completely before slicing for neat, clean bars.
  • Chop pecans roughly if you want a more even bite in every square.
Baked pecan bars cut into bars.

How to store

  • Room Temperature: Keep in an airtight container for up to 5 days. If itā€™s warm, refrigerate so the topping doesnā€™t soften.
  • Fridge: Store in a sealed container for up to 1 week.
  • Freeze: Cool completely, then layer bars in a freezer-safe container with parchment paper between slices. Freeze for up to 3 months.
  • Thaw: Leave at room temperature until soft, or warm gently in the oven/microwave before serving.

Try these next

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

A stack of pecan bars.
Samantha Pickthall

Pecan Shortbread BarsĀ 

4.12 from 18 votes
Buttery pecan shortbread bars with a gooey maple caramel topping. Easy to bake, freezer-friendly, and the perfect holiday dessert squares!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 bars
Ingredients Method Nutrition Video Notes

Ingredients
 
 

Shortbread Base
  • 1 cup (120g / 4.2 oz) all-purpose flour, scoop & leveled
  • 1/2 cup packed light brown sugar, how to measure brown sugar
  • 113 g (1 stick / 1/2 cup) unsalted butter, cold from the fridge
Pecan Topping
  • 1/3 cup (70g) unsalted butter
  • 1/3 cup packed light light brown sugar, how to measure brown sugar
  • 1/3 cup pure maple syrup
  • 2 Tbsp heavy cream
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves or whole pecans

Method
 

Shortbread Base
  • Preheat Oven and Prep Pan:Ā Preheat the oven to 356ĀŗF (180ĀŗC). Line a 8×8-inch (20cm x 30cm) square baking pan with parchment paper, leaving some overhang around the sides for easy removal. Set aside.ā€Ø
  • Blend Ingredients: Place all base ingredients into a food processor and blend until the mixture resembles a loose crumb.
  • Press: Firmly press the crumbly base mixture into a lined pan using the back of a spoon or a flat-bottomed cup.
  • Bake: Bake for 20 minutes until golden all over. Remove the base from the oven and set it aside while you prepare the topping.
Pecan Topping
  • Combine Ingredients: In a medium-sized saucepan, add butter, sugar, maple syrup, and cream.
  • Warm Mixture: Place over low heat and warm through until the butter has melted, stirring occasionally.
  • Increase Heat: Once the butter is melted, increase the heat to high and bring the mixture to a boil. Boil for 2 minutes, stirring occasionally to prevent burning.
  • Add Pecans: Turn off the heat and stir in the salt and pecans.
  • Spread Topping: Pour the topping over the pre-baked base, spreading it out evenly.
  • Bake Again: Return to the oven and bake for a further 20 minutes until the topping bubbles and turns golden.
  • Cool: Remove from the oven and allow to cool in the pan for 45 minutes – 1 hour or until you can easily lift it out without it breaking. Remove from the pan using the parchment paper overhang and transfer to a wire rack to cool completely. Once cooled, slice into squares and enjoy!

Nutrition

Calories: 245kcalCarbohydrates: 23gProtein: 2gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 27mgSodium: 72mgPotassium: 81mgFiber: 1gSugar: 16gVitamin A: 328IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg

Video

Notes

Store: Keep the pecan bars in an airtight container at room temperature for up to a week. If they start to soften or melt due to warm weather, refrigerate them.
Freeze: To freeze, cool the bars completely after baking. Arrange them in a single layer in a freezer-safe container, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months.
Thaw: For serving, let the bars thaw at room temperature. Reheat them in the oven or microwave until they’re pleasantly warm.

Tried this recipe?

Let us know how it was!

Can I use other types of nuts instead of pecans for the topping?

Yes, you can easily substitute pecans with other nuts like walnuts, almonds, or even a mix of nuts to suit your taste or based on what you have available.

Can I make these pecan shortbread bars ahead of time?

Yes, these pecan shortbread bars are perfect for making ahead. You can prepare and bake the bars up to two days in advance. Keep them in an airtight container at room temperature until ready to serve, which can help the flavors meld together even more beautifully.

Bars of pecan shortbread pie.
4.12 from 18 votes (18 ratings without comment)

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