Buttery Pecan Shortbread Bars
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 teaspoon salt
- 3 cups pecans, roughly chopped
- 1 cup light brown sugar, firmly packed
- 1/2 cup (1 stick) unsalted butter (for the topping)
- 1/3 cup honey or light corn syrup
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease any exposed pan surfaces.
- In a medium bowl, combine the flour, granulated sugar, and 1/4 teaspoon of salt. Add the 1 cup of softened butter. Use a pastry cutter or your clean fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan.
- Place the pan in the oven and bake for 15 to 18 minutes, or until the edges are just starting to turn a very light golden brown. Remove from the oven and set aside while you prepare the topping.
- In a medium saucepan over medium heat, combine the remaining 1/2 cup of butter, brown sugar, and honey. Stir constantly until the butter is melted and the sugar has dissolved. Let the mixture come to a gentle boil for 2 to 3 minutes without stirring. Remove from heat and stir in the heavy cream, vanilla extract, and the chopped pecans.
- Pour the warm pecan mixture over the par-baked shortbread crust, spreading it evenly to the corners. Return the pan to the oven and bake for an additional 18 to 20 minutes. The topping should be bubbling and appear set.
- Remove the pan from the oven and place it on a wire rack. Sprinkle with a little sea salt if desired. Allow the bars to cool completely in the pan before using the parchment paper handles to lift them out. Slice into 16 squares and enjoy.