Easy Pecan Shortbread Bars Recipe | Easy Cookies | Practically Homemade (2024)

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If you’re a fan of rich, buttery treats with a delightful crunch, these Pecan Shortbread Bars will win your heart. They are the perfect blend of tender shortbread and gooey pecan filling, creating textures and flavors that are simply irresistible.

The shortbread crust is heavenly and using brown sugar for the sweetener gives it an extra nutty flavor. The topping is just like the gooey goodness that we all know and love from traditional pecan pie. Together, they are absolute heaven.

To balance the sweetness in this pecan shortbread bars recipe, I have added a sprinkle of kosher salt over the honey filling after baking. It helps cut through the sweetness and give the pecans an extra special flavor {if you are using salted pecans then you would want to skip this step}. You can also try this Pecan Upside Down Bundt Cake and Pecan No Bake Cheesecake!

What goes in this recipe

• Pecans: Roughly chopped pecans add flavor and a crunchy texture to the filling. to the filling of the pecan pie bars.
• Butter: One of the main ingredients in the shortbread crust, giving it great flavor and a flaky texture.
• Brown Sugar: Used in place of granulated sugar for a deep flavor that pairs perfectly with the pecan topping.
• Salt: To bring out the flavors in the pecan shortbread bars.
• Honey: Sweetens the pecan filling and sets the bars apart from other recipes that use light corn syrup. Maple syrup can also be used as a substitute.
• Vanilla extract: Brings out the flavors of the filling.
• Heavy cream: Helps to create a caramel sauce for these caramel pecan shortbread bars.

See recipe card for full information on ingredients and quantities.

Variations and Substitutions

• Chocolate Shortbread: Add cocoa powder to the shortbread crust ingredients for a delightful chocolate twist.
• Spiced Crust: Add a pinch of ground cinnamon, nutmeg, or cardamom to the shortbread crust for a warm and aromatic touch.
• Chocolate Pecan: Sprinkle chocolate chips or chunks over the shortbread crust before adding the pecan filling for a chocolatey delight.
• Coconut Pecan: Mix shredded coconut into the pecan filling for a tropical twist.

How to make Pecan Shortbread Bars

1. Preheat the oven to 375°F and prepare a 9×9 pan square baking pan by lining it with parchment paper and spraying with nonstick cooking spray. Combine butter and brown sugar in a mixing bowl and cream togetheruntil fluffy. Add salt and flour, mix until it is acrumbly coarse meal.
2. Press the mixture into the bottom of the pan.

3. Bake for 15 minutes or until edges are golden brown. Cool the bars on a wire rack.
4. Lower the oven heat to 325°F. To make the pecan mixture, boil butter, brown sugar, honey, and cream in a medium saucepan.

5. Pour the pecan pie filling in an even layer over the baked crust and bake for an additional 15-20 mins {or until it is bubbly}.
6. Sprinkle salt on top of the bars, allow to cool completely and then cut into squares.

Expert Tips

• Don’t skip the step of preparing the pan for this pecan bars recipe. The topping is super sticky, so be sure that parchment paper goes up the sides of the pan. I would also spray with nonstick cooking spray to be sure that it will remove easily.
• The shortbread dough may look crumbly when you pour it into the pan but that is how it is supposed to be. It will come together as you press it into the pan and create a buttery shortbread crust. If you love shortbread, try these Chocolate Chip Cookies!
• Be sure not to overcook the crust when you bake it on its own. You will want it to be golden in color but remember that it will cook more after the filling is added.
• This recipe is great because there is no need for a candy thermometer. The filling comes together on the stovetop in minutes.
• This recipe can be easily doubled and made in a 9×13 pan. This will give you a good amount of bars and is great for feeding a crowd.

Storage and Freezing

Storage: To keep this pecan bar recipe fresh, store them in an airtight container at room temperature for up to 5 days.

Freezing: If you want to save some for later, these bars can be frozen for up to 3 months. Wrap them individually in plastic wrap or aluminum foil, or place them in an airtight container or freezer bag. If you are not wrapping them, be sure that the layers areseparated by parchment paper to prevent sticking.

When you’re ready to enjoy the pecan shortbread bars, simply thaw at room temperature for a few hours or in the refrigerator overnight.

Recipe FAQs

Do you love pecan recipes? Try one of these…

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