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Pecan Shortbread Bars Recipe

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★★★★★

4.9 from 103 reviews

These Pecan Shortbread Bars combine a buttery, tender shortbread base with a rich, sweet pecan topping. Perfectly baked until golden and topped with toasted pecans for a crunchy, delicious treat for any occasion.

Ingredients

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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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the shortbread and the pecan topping layers.
  2. Prepare Baking Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter to prevent the bars from sticking.
  3. Make Shortbread Dough: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Then add the all-purpose flour, salt, and vanilla extract, mixing well until a smooth, cohesive dough forms.
  4. Form Shortbread Base: Press the dough evenly into the prepared baking pan, creating a flat and uniform layer for even baking.
  5. Bake Shortbread Base: Bake the dough for 20-25 minutes until it’s lightly golden around the edges. Remove from the oven and allow it to cool slightly before adding the topping.
  6. Prepare Pecan Topping: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and optional honey or maple syrup. Stir until the mixture is well combined and the pecans are thoroughly coated.
  7. Assemble Bars: Spread the pecan topping evenly over the slightly cooled shortbread base to cover it fully.
  8. Bake Pecan Topping: Return the baking pan to the oven and bake for an additional 15-20 minutes, until the pecans are toasted and the topping turns golden brown and bubbly.
  9. Cool Completely: Remove the pan from the oven and let the bars cool entirely in the pan to allow the layers to set properly.
  10. Serve: Once cooled, cut the shortbread into squares or bars and serve. Enjoy the buttery, nutty flavors with each bite!

Notes

  • You can substitute honey with maple syrup for a different but delicious sweetness.
  • Make sure the shortbread base is slightly cooled before adding the topping to prevent it from sinking.
  • Use parchment paper for easier removal and cleaner cuts.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For extra crunch, toast the pecans lightly before mixing them with the topping mixture.

Keywords: pecan shortbread bars, shortbread recipe, pecan bars, easy dessert, nutty bars, buttery shortbread

Find it online: https://foodbylina.com/pecan-shortbread-bars-recipe/