Pecan Shortbread Bars

If you love pecan pie, you’ll love these 6 ingredient Pecan Shortbread Bars. With a shortbread crust topped with pecans coated in a quick caramel sauce.

Course Dessert, Slice

Cuisine American

Keyword caramel, pecan pie, pecans

Prep Time 20

Cook Time 40

Total Time 1

Servings bars

Calories 278kcal

Author Samantha Pickthall

Ingredients

Shortbread Base

1 1/2 cups (225g) plain all-purpose flour, scoop & leveled
1/3 cup light brown sugar, lightly packed
150 g (3/4 cup) salted butter, cubed and softened to room temperature

Pecan Topping

1 3/4 cups pecan halves, or whole pecans roughly chopped
70 g (1/3 cup) salted butter
1/3 cup light brown sugar, lightly packed
1/3 cup pure maple syrup
2 Tbsp thickened/heavy cream, not whipped cream

US Customary - Metric

Instructions

Shortbread Base

Preheat the oven to 180ºC (350ºC). Line a 11-inch x 7-inch (28cm x 18cm) rectangular baking pan with parchment paper. Set aside.
In a large mixing bowl add flour, and sugar. Whisk to combine.
Add softened butter and using your hands, rub the butter into the flour mixture until you reach a crumbly texture, about 1 minute. It should stick together when pressed.
Firmly press the dough into the base of the lined pan.
Bake for 15-18 minutes until lightly golden around the edges.
Remove from the oven and set it aside. Leaving the oven on.

Pecan Topping

In a medium-sized pot, add the butter, sugar, maple syrup, and cream.
Place over low heat and warm through until the butter has melted, stirring occasionally. Do not bring it to a boil yet.
Increase the heat to high and bring it to a boil. Boil for 2 minutes, stirring occasionally to prevent it from burning on the base of the pot.
Turn off the heat and stir through the chopped pecans.
Pour the topping over the base and spread it out evenly.
Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over.
Remove from the oven, set aside, and allow it to cool in the pan for 45 minutes.
Remove from the pan and transfer it to a wire rack to cool completely before slicing.
Slice into squares or longer bars.
Serve and enjoy!
Store in an airtight container, at room temperature for 1 week. Store it in the refrigerator if it begins to soften/melt in warm weather.

Notes

The butter for the shortbread base must be soft at room temperature. This makes it easier for you to rub it into the flour to create the dough.

Use pecan halves for best results or use whole pecans and roughly chop them.

Pure maple syrup works best, not maple syrup with added sweeteners.

Use a thickened cream, also known as heavy cream in the US. Not whipped cream.

Store in an airtight container, at room temperature for 1 week. Store it in the refrigerator if it begins to soften/melt in warm weather.

Freeze individual pecan bars by first allowing them to cool completely after baking. Place them in a freezer-friendly container, making sure they aren’t touching. Place a layer of parchment paper between layers. Freeze for up to 3 months.

Thaw pecan bars at room temperature until defrosted. To serve, warm them back up in the oven or microwave until soft.

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