Description
These Pecan Shortbread Bars feature a buttery, tender shortbread base topped with a rich, caramelized pecan topping for a delightful treat perfect for any occasion. The combination of crunchy pecans, brown sugar, and optional honey or maple syrup creates a sweet, nutty topping that complements the soft shortbread perfectly.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Pecan Topping
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar (packed)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
Instructions
- Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature for baking the shortbread evenly.
- Prepare the Baking Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease the pan with butter to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Dry Ingredients: Add the all-purpose flour and salt to the butter mixture and blend until the dough comes together and is smooth. Avoid overmixing to maintain tenderness.
- Form the Base: Press the shortbread dough evenly into the prepared baking pan, making sure to create a flat, even layer for uniform baking.
- Bake the Base: Place the pan in the oven and bake the shortbread base for 20-25 minutes, or until you see a light golden color around the edges indicating it’s baked through.
- Cool Slightly: Remove the shortbread from the oven and let it cool slightly while you prepare the pecan topping.
- Prepare the Pecan Topping: In a small bowl, combine chopped pecans, brown sugar, melted butter, and optional honey or maple syrup. Stir thoroughly to coat the pecans evenly.
- Assemble the Bars: Spread the pecan topping evenly over the slightly cooled shortbread base to ensure even coverage.
- Bake the Bars: Return the baking pan to the oven and bake for an additional 15-20 minutes. Bake until the pecans are toasted and the topping is golden and bubbly.
- Cool Completely: Remove the pan from the oven and allow the bars to cool completely in the pan, which helps them set and makes cutting easier.
- Cut and Serve: Once fully cooled, cut the shortbread into squares or bars. Serve and enjoy the delicious, buttery pecan shortbread!
Notes
- You can swap the pecans for walnuts or almonds if preferred.
- For a vegan version, replace butter with vegan butter and use maple syrup instead of honey.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Ensure the shortbread base is slightly cooled before adding the topping to prevent melting or sogginess.
