Description
These Pecan Shortbread Bars combine a buttery, tender shortbread base with a sweet, crunchy pecan topping that is baked to golden perfection. Ideal as a delightful dessert or snack, these bars are easy to prepare and sure to please any pecan lover.
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 the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter to prevent sticking.
- Mix the Base Ingredients: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, ensuring a smooth texture.
- Add Dry Ingredients: Add the all-purpose flour, salt, and vanilla extract to the bowl, mixing until the dough comes together into a smooth, cohesive ball.
- Press Dough into Pan: Evenly press the shortbread dough into the prepared baking pan, creating a flat and uniform layer as the base of your bars.
- Bake the Shortbread Base: Bake the dough in the preheated oven for 20-25 minutes, or until the edges turn light golden brown, indicating it’s properly baked but still tender inside.
- Prepare the Pecan Topping: While the base cools slightly, combine chopped pecans, brown sugar, melted butter, and honey or maple syrup if desired in a small bowl, mixing until the pecans are evenly coated.
- Assemble the Bars: Spread the pecan topping evenly over the slightly cooled shortbread base to ensure an even distribution of flavor and texture.
- Bake with Topping: Return the baking pan to the oven and bake for an additional 15-20 minutes, until the pecans are toasted and the topping is golden and bubbly.
- Cool and Cut: Remove the bars from the oven and allow them to cool completely in the pan for clean cutting and optimal texture.
- Serve: Once cooled, cut the shortbread into squares or bars and enjoy this deliciously buttery and nutty treat.
Notes
- Make sure the butter for the base is softened for easier mixing and a better texture.
- Using parchment paper makes it easier to remove bars from the pan without sticking.
- Honey or maple syrup in the topping is optional but adds a nice depth of sweetness and flavor.
- Store bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Chop pecans to your preferred size for texture variation in the topping.
