Pecan Shortbread Bars
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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 Recipe
These morish pecan shortbread bars are made with a simple three-ingredient shortbread crust and topped with a rich, homemade caramel pecan sauce.
Made without corn syrup, this healthier version of the classic American pecan pie captures the essence of indulgence. The gooey maple and brown sugar topping paired with the crisp pecan crunch makes these bars a guaranteed crowd-pleaser!
Perfect for lunch boxes or served warm as a cozy dessert with ice cream, these bars are ideal for Thanksgiving or any festive gathering.
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.
Essential Ingredients
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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.
How to store pecan shortbread bars
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.
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Best fall bar recipes
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Pecan Shortbread Bars
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
Instructions
Shortbread Base
- Preheat Oven and Prep Pan: Preheat the oven to 356ºF (180ºC). 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.
- 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 chopped 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!
Notes
Nutrition
