These Pecan Pie Shortbread Bars are the perfect marriage of buttery shortbread and gooey pecan pie filling. With a crisp, crumbly base and a rich, caramel-like topping, every bite is a delightful contrast of textures. The nutty crunch of pecans pairs beautifully with the sweet, velvety filling, making it an irresistible treat for any occasion.
Ready in just under an hour, this recipe is surprisingly simple yet delivers a dessert that feels indulgent and special. The warm, toasty aroma of pecans and brown sugar will fill your kitchen, promising a dessert that’s as comforting as it is decadent. Perfect for sharing or savoring solo, these bars are sure to become a new favorite.
Ingredients for Pecan Pie Shortbread Bars
- Crust:
- ▢ 1 cup butter, softened (unsalted recommended for better control of flavor)
- ▢ 1 ¾ cups all-purpose flour
- ▢ ½ cup powdered sugar (sifted for smoother texture)
- Pecan Topping:
- ▢ 1 cup butter
- ▢ ½ cup corn syrup (light or dark, depending on preference)
- ▢ 1 cup brown sugar (packed)
- ▢ 1 teaspoon vanilla extract (pure vanilla for best flavor)
- ▢ 2 cups chopped pecans (toasted for extra flavor, optional)
- ▢ 2 Tablespoons heavy cream (or substitute with half-and-half)
- ▢ 3 large eggs (room temperature for even mixing)
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
- Make the Crust: In a mixing bowl, beat together the softened butter, flour, and powdered sugar until a dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust for 10-12 minutes, or until it is set and lightly golden around the edges. Remove from the oven but leave the oven on.
- Prepare the Pecan Topping: While the crust is baking, mix together the butter, corn syrup, brown sugar, vanilla extract, chopped pecans, heavy cream, and eggs in a bowl until smooth and well combined.
- Assemble and Bake: Pour the pecan topping mixture over the warm crust as soon as it comes out of the oven. Spread evenly with a spatula. Return the pan to the oven and bake for 25 minutes, or until the topping is set and no longer jiggles in the center.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares or bars and serve. Store leftovers in an airtight container.
Perfect Pairings: Serving Suggestions
These Pecan Pie Shortbread Bars are delicious on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with caramel sauce or sprinkle with a pinch of sea salt to balance the sweetness. They’re perfect for holiday gatherings, potlucks, or as a sweet treat with your afternoon coffee.
Storing and Keeping Them Fresh
Store your bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. To reheat, let them come to room temperature or warm them in the oven at 300°F for 5-10 minutes for that freshly baked feel.
Easy Recipe Variations
Want to mix things up? Swap the pecans for walnuts or almonds for a different nutty flavor. For a chocolate twist, add ½ cup of chocolate chips to the crust or drizzle melted chocolate over the cooled bars. If you’re feeling adventurous, a splash of bourbon in the pecan topping adds a rich, grown-up flavor.
Time-Saving Tips for Busy Bakers
To save time, prepare the crust and topping mixtures simultaneously while the oven preheats. Use a stand mixer to quickly combine the crust ingredients, and a whisk or hand mixer for the pecan topping. If you’re short on time, chop the pecans in a food processor for a quicker prep.
Essential Equipment for Success
You’ll need a 9×13 baking pan, a mixing bowl, and a hand or stand mixer for this recipe. A silicone spatula is great for spreading the crust evenly, and a sharp knife or bench scraper ensures clean cuts when slicing the bars. Don’t forget parchment paper for easy removal and cleanup!
Pecan Pie Shortbread Bars Recipe
Ingredients
Crust
- 1 cup butter, softened
- 1 3/4 cups flour
- 1/2 cup powdered sugar
Pecan Topping
- 1 cup butter
- 1/2 cup corn syrup
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups chopped pecans
- 2 Tablespoons heavy cream
- 3 eggs
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 pan and set aside.
- In a bowl, beat together ingredients for crust until dough forms.
- Press into bottom of 9×13 pan and bake for 10-12 minutes, or until crust is set.
- While crust is baking, mix together pecan topping ingredients until smooth.
- Pour over crust as soon as crust is done baking.
- Return to the oven for 25 minutes or until middle is set. Cut into bars and serve after cooled.