Pecan Pie Shortbread Bars

Pecan Pie Shortbread Bars are a delicious combination of two classic desserts: a buttery shortbread crust topped with a rich, ooey-gooey pecan pie filling! Every bite delivers the melt-in-your-mouth texture of shortbread with the irresistible sweetness of pecan pie. (My mouth is watering just describing them to you!) It’s the ultimate fall dessert and a must-have addition to your Thanksgiving menu! (By the way, do you know what day Thanksgiving is this year?) Check out my Pecan Pie Bars, too, for a variation with a traditional pie crust.

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Ingredients & Substitutions

• Pecans: Roughly chopped pecans will be toasted in the oven for a few minutes to be added to the pecan pie topping. They will have to cool for about 30 minutes before using. (I just set them aside as I continue with the recipe.)
• Butter: I prefer unsalted butter for the most control of salt in recipes. When making the shortbread layer, the butter should be cold. Cold butter helps create a tender, crumbly texture in shortbread by preventing the dough from becoming too soft or tough.
• Cornstarch: Using 1/4 cup of cornstarch kept the shortbread together, but still soft. You could also use 1/4 cup rice flour in place of cornstarch.
• Superfine Sugar: Also known as caster sugar, the superfine crystals make a difference in this shortbread recipe. If you don’t have caster sugar, simply process granulated sugar in a food processor for about 30 seconds. (Granulated sugar causes the cookies to be too coarse and confectioners’ sugar will make the cookies too dry.)
• Salt: Yes, it’s a small amount of kosher salt in the shortbread crust, but it makes a big difference in flavor, so don’t leave it out! If you are using table salt, just use a pinch.
• Pecan Pie Topping: The topping gives the bars their ooey-gooeyness. The toasted pecans are folded into the filling, adding a rich, nutty crunch!

Do I Have To Toast The Pecans For Pecan Pie Shortbread Bars?

Well, I guess you don’t HAVE to toast the pecans, but I highly recommend it! Toasting the pecans enhances their flavor and gives them a nice crunch, but if you’re short on time, you can skip this step. However, for the best taste and texture, toasting the nuts is worth the few extra minutes!

How To Tell When Pecan Pie Shortbread Bars Are Done Baking

The bars are done baking when the edges are set and golden brown and the center has a slight jiggle. The pecan pie filling should be dark and glossy, while the shortbread crust will be lightly browned. If you’re unsure, a toothpick inserted into the center of the bars should come out mostly clean, with just a little bit of sticky filling.

How to Store Pecan Pie Shortbread Bars

To store Pecan Pie Shortbread Bars, keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to a week.

Can I Freeze Pecan Pie Shortbread Bars?

Yes! If you want to get a head start on your holiday menus (or just get a delicious batch of bars made ahead of time) you can make these bars in advance and freeze them. First, let the bars cool completely. Then, cut them into squares and place them in a freezer-safe container or freezer-safe bag. Label and date the container; they can be frozen for up to 3 months. When ready to share (or enjoy one on your own), let the bars thaw at room temperature.

5 from 3 votes

Pecan Pie Shortbread Bars

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Pecan Pie Shortbread Bars are a delicious combination of two classic desserts: a buttery shortbread crust topped with a rich, ooey-gooey pecan pie filling and perfectly toasted pecans. Every bite delivers the melt-in-your-mouth texture of shortbread with the irresistible sweetness of pecan pie.

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Ingredients

Toasted Pecans

• ▢ 1 ½ cups (163.5 g) pecans

Shortbread

• ▢ 1 cup (2 sticks / 227g) unsalted butter, cold
• ▢ 1 ¾ cups (219 g) all-purpose flour
• ▢ ¼ cup (32 g) cornstarch
• ▢ ⅔ cup (150 g) superfine sugar, or caster sugar
• ▢ ¼ teaspoon kosher salt

Pecan Pie Topping

• ▢ 2 large eggs, room temperature
• ▢ ¾ cup (256 g) light corn syrup
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (100 g) light brown sugar
• ▢ 1 ½ tablespoons unsalted butter, softened
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.

Toasted Pecans

• Roughly chop the pecans. Spread the chopped pecans on a baking sheet. Bake them for 5-6 minutes, or until lightly toasted. Remove from the oven and let them cool completely (about 30 minutes).

Shortbread

• In the bowl of a stand mixer with a paddle attachment, mix the flour, cornstarch, sugar, and salt at low speed until combined (about 5 seconds).
• Cut the cold butter into ½-inch cubes. Place the butter cubes in a small bowl and toss with ¼ cup of the flour mixture.
• Add the floured butter (with any extra flour) to the bowl of the stand mixer. Mix on low speed until the dough is light yellow in color and small crumbs (about 4 minutes).
• Remove bowl from stand mixer. Use your hands to toss the mixture and rub any remaining butter bits into the flour mixture.
• Press the shortbread mixture firmly and evenly into the lined pan, smoothing it with the back of a spoon.
• Bake 25 minutes, or until very light brown on top.

Pecan Pie Topping

• In a large bowl of a stand mixer with a paddle attachment, add eggs, corn syrup, granulated sugar, brown sugar, butter, and vanilla. Mix well on medium speed (about 2 minutes).
• Fold in the toasted pecans. Spread the mixture evenly over the top of the shortbread crust, making sure to get all the way to the edges.
• Bake 35-40 minutes, or until the edges are set and the top is dark brown. (The center will jiggle slightly.)
• Remove the bars from the oven and let them cool completely before cutting and serving. The bars can also be refrigerated overnight before serving.

Nutrition

Serving: 1bar | Calories: 584kcal

Course: Dessert

Keyword: Pecan Pie Shortbread Bars

Servings: 9 bars

Calories: 584

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

These pecan pie shortbread bars are delicious! The shortbread is buttery and crisp, and the pecan pie topping is sweet and nutty.

Elizabeth

Pecan pie is a hit or miss for me, but I love these bars! I think it is the shortbread crust that makes them so good (and extra special)!

Bella

I liked these! The shortbread layer is so soft, and the pecan topping is sweet and gooey.

Annabelle

If you like pecan pie, you will like these bars. It’s like the pie, but easier to eat.

Selena

This recipe is so easy to follow, and the results are fantastic! The combination of shortbread and pecan pie is really good. The bars are sweet, crunchy, and soft all at once. They make a great snack for any time of year!