Irresistible Pecan Pie Bars: A Perfect Blend of Buttery Shortbread and Nutty Sweetness

Get ready to indulge in a delightful treat with our Pecan Pie Bars featuring a buttery shortbread crust and a rich pecan pie topping. These bars offer the perfect balance of textures and flavors, from the crumbly, melt-in-your-mouth shortbread to the gooey, caramelized pecan filling. Whether you’re craving a decadent dessert for a special occasion or simply want to satisfy your sweet tooth, these bars are sure to impress with every bite.

As a child, I have fond memories of helping my grandmother bake her famous pecan pie for family gatherings. The aroma of toasted pecans and buttery crust filled the kitchen, creating an atmosphere of warmth and nostalgia. When I discovered this recipe for Pecan Pie Bars with Shortbread Crust, it instantly reminded me of those cherished moments spent baking with my grandmother. I decided to recreate the recipe, adding my own twist with a buttery shortbread crust. From the first bite, I was transported back to my grandmother’s kitchen, filled with love and laughter. Now, these Pecan Pie Bars have become a beloved tradition in my own family, enjoyed during holidays and special occasions alike.

Why These Irresistible Pecan Pie Bars:

• A delectable combination of buttery shortbread and gooey pecan pie filling, offering the perfect balance of sweetness and crunch.
• Easy to make and perfect for sharing with family and friends at gatherings or parties.
• Can be made ahead of time and stored in the fridge or freezer, making them a convenient dessert option for busy days.
• Versatile and customizable – feel free to add a sprinkle of sea salt or a drizzle of chocolate for an extra indulgent twist.

Ingredients:

Shortbread:

• 120 g (1 cup) all-purpose flour
• 100 g (1/2 cup) granulated sugar
• 113 g (1 stick) cold butter, cut into pieces
• 5 ml (1/2 tsp) vanilla extract
• 2.5 ml (1/2 tsp) salt

Pecan Pie Topping:

• 240 g (2 cups) pecan halves or pieces
• 30 ml (2 tbsp) whipping cream
• 113 g (1 stick) salted butter
• 200 g (1 cup) brown sugar
• 80 ml (1/3 cup) corn syrup
• 5 ml (1/2 tsp) vanilla extract
• 15 ml (1 tbsp) maple syrup

Instructions:

Shortbread:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. In a food processor, combine flour, sugar, and salt.
3. Add cold butter pieces to the flour mixture, pulsing until a dough forms.
4. Mix in vanilla extract until combined. Press the dough evenly into the lined pan.
5. Bake for 15-17 minutes, until the shortbread just starts to brown on top.

Pecan Pie Topping:

1. In a saucepan, combine all pecan pie topping ingredients and heat until bubbling.
2. Pour the hot mixture over the baked shortbread crust.
3. Return the pan to the oven and bake for another 15 minutes.
4. Remove from the oven and let cool for 20 minutes, then chill in the fridge for 1 hour.
5. Once fully cooled, remove from the baking dish, peel off the parchment paper, and slice into bars using a sharp, warm knife.
6. Store the bars in an airtight container in the fridge to prevent melting. They can also be frozen for longer storage. Enjoy!

Notes: For added flavor, you can toast the pecans before adding them to the topping mixture. Simply spread them out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.