To-Die-For Pecan Pie Shortbread Bars

Every bite of these pecan shortbread bars is delectable. You just need 15 minutes of prep time and 9 ingredients to make these amazing pecan pie bars. 

I am excited to share with you all the steps you need to make these pecan bars. I will provide you with lots of helpful photos and a video too. 

If you love this pecan bar recipe, you should try out my key lime bars (they are out of this world amazing). 

Why These Pecan Shortbread Bars Work:

• The shortbread is buttery soft. 
• You only need 15 minutes of prep time. 
• They are chewy, sticky, and have the perfect amount of crunch. 
• All you need is 9 ingredients. 
• Crowds go wild for them, and they are ideal for parties!

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How To Make Pecan Shortbread Bars

FIRST STEP: Prepare the 9"x13" (23x33cm) baking sheet by adding some parchment paper. Allow overhang on each of the sides. Preheat oven to 350°F (175°C). Set pan aside while oven heats.

FOURTH STEP: Begin preparing the pecan filling. Heat a medium-sized saucepan over medium-high heat. Then add in the brown sugar, maple syrup, heavy cream, salt, vanilla, and butter. Heat to a simmer then cook for a 1 minute. Make sure to stir constantly, so it doesn't burn. 

FIFTH STEP: Remove saucepan from heat and stir in chopped pecans. 

Frequently Asked Questions And Answers

How Can You Tell When Pecan Shortbread Bars Are Done?

You can tell that the pecan pie bars are done when the topping looks to be set. It's vital not to overbake any pecan desserts, especially these pecan bars. They will not be very good if you accidentally do. 

Can I Make Individual Mini Pecan Bars?

Yes, you sure can! Use a ramekin or muffin tin for the pecan bars. You will need to follow the instructions as directed except you will need to back off on the bake time. I would start checking them at 15 minutes. Because they are smaller, they will take less time to bake. 

When Should I Serve Pecan Bars?

You can serve pecan bars for any occasion. Birthday parties, dinner parties, baby showers, bridal showers, the list goes on and on. These pecan pie bars are elegant enough for a fancy dinner dessert or low key enough for a backyard barbecue. They are always a favorite of everyone who tastes them, so you might make a double batch if there will be many people around. 

How Long Do Pecan Pie Bars Last And How To Store Them?

After the pecan bars have cooled completely, cover them. They should be kept airtight for up to three days. You do not need to refrigerate them, and they taste fabulous at room temperature. 

Can Pecan Pie Bars With Shortbread Crust Be Frozen?

Yes, absolutely you can freeze these pecan shortbread bars. They should be stored in an airtight container or freezer-safe bag. Keep in mind; they will stick to each other if they are touching when you freeze them. To help with this issue, I recommend flash freezing.

To flash freeze, simply cut the bars and place them on a cookie sheet so that they aren't touching. Then place the pan in the freezer for 2 hours. After they are frozen, you can put them in the freezer container, and they won't stick together anymore. Grab what you need! They will last 2-3 months in the freezer. 

If you make this To-Die-For Pecan Pie Shortbread Bars Recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

More Pecan Recipes To Try

• Apple Pecan Bars
• Pecan Chocolate Chip Cookies

To-Die-For Pecan Pie Shortbread Bars

5 from 3 votes

Author Sabine Venier

Calories: 405kcal

Servings: 16 servings

Prep 15 minutes

Cook 40 minutes

Total 55 minutes

Print Pin Rate

Every bite of these pecan shortbread bars is delectable. You just need 15 minutes of prep time and 9 ingredients to make these amazing pecan pie bars. 

Ingredients

  

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Shortbread crust

• 2 cups all-purpose flour, spooned and leveled (240g)2 cups all-purpose flour, spooned and leveled (240g)
• 1/3 cup granulated white sugar (67g)1/3 cup granulated white sugar (67g)
• 1/2 tsp salt1/2 tsp salt
• 7/8 cup unsalted butter, cold (198g)7/8 cup unsalted butter, cold (198g)

Pecan filling

• 3/4 cup light brown sugar, packed (150g)3/4 cup light brown sugar, packed (150g)
• 1/3 cup maple syrup (80ml)1/3 cup maple syrup (80ml)
• 2 tbsp heavy cream (30ml)2 tbsp heavy cream (30ml)
• 1/2 tsp salt1/2 tsp salt
• 1 vanilla bean* (or 1 tsp vanilla extract)1 vanilla bean* (or 1 tsp vanilla extract)
• 1/2 cup unsalted butter (113g)1/2 cup unsalted butter (113g)
• 3 cups pecan nuts, roughly chopped (300g)3 cups pecan nuts, roughly chopped (300g)

Instructions

• Preheat oven to 350°F (175°C). Line a 9"x13" (23x33cm) baking pan with parchment paper with an overhang on all sides. Set aside.
• Make the shortbread crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse until it starts to clump. Transfer to the prepared baking pan and press with your fingers evenly into the bottom of the pan. Bake for 20 minutes until crust is lightly browned.
• If you don't have a food processor, then make the shortbread crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it starts to clump.
  
• While the crust is baking, prepare the pecan filling: Over medium-high heat, in a medium-sized sauce-pan, combine brown sugar, maple syrup, heavy cream, salt, vanilla*, and butter and bring to a simmer. Cook for 1 minute and stir constantly. Remove from heat and stir in the chopped pecans. 
• Remove crust from the oven and pour pecan mixture over the crust evenly. Then return to the oven and bake an additional 20-25 minutes. The longer you bake them the harder and dryer the filling will be. I baked the filling for exactly 20 minutes.
• Remove pecan pie shortbread bars from the oven and let cool completely. Then lift them out of the pan with the paper and cut into 20 bars. Store in an airtight container at room temperature for up to 3 days.

Video

Notes

Recommendations

• Do not overbake, or they will become dry and hard. 

• Make sure always to use cold butter, not melted. 

• Don't overmix the shortbread crust. 

Substitutions

Can I Use Walnuts Instead Of Pecans?

Yes, you can actually use walnuts instead of pecan if you want to. The flavor and texture will be slightly different, but not a ton. So if you have an aversion to pecans, you will be happy to know you can exchange walnuts in most pecan desserts without too many issues. 

Can I Replace Flour With A Gluten-Free Flour?

Yes, absolutely! If you eat a gluten-free diet, don't worry, you can easily substitute the regular flour for a gluten-free flour blend. The ratio is 1:1. These pecan shortbread bars recipe calls for 2 cups of flour, so you could just replace it with 2 cups of a gluten-free flour blend.

What Can I Substitute For Maple Syrup?

If you aren't a fan of maple syrup or you don't have any on hand, you can substitute honey or even corn syrup. The flavors will be slightly different no matter which one you choose, but will still taste great. 

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 405kcalCarbohydrates: 33gProtein: 3gFat: 30gSaturated Fat: 11gCholesterol: 44mgSodium: 289mgPotassium: 124mgFiber: 2gSugar: 18gVitamin A: 525IUVitamin C: 0.2mgCalcium: 37mgIron: 1.3mg

Course Dessert

Cuisine American

Keyword how to make pecan pie shortbread bars, pecan pie bars, pecan pie shortbread bars, pecan pie shortbread bars recipe

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