Pecan Shortbread Bars

Buttery pecan shortbread bars with a gooey maple caramel topping. Easy to bake, freezer-friendly, and the perfect holiday dessert squares!

Prep Time 20

Cook Time 40

Total Time 1

Servings bars

Calories 245kcal

Author Samantha Pickthall

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

US Customary - Metric

Instructions

Shortbread Base

Preheat Oven and Prep Pan: Preheat the oven to 356ºF (180ºC). Line a 8x8-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 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!

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.

Nutrition