The Best Pecan Pie Shortbread Bars Recipe (Video) (2024)

In a stand mixer or with a hand mixer, cream together butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Add the dry ingredients to the butter mixture, mixing on low speed until just combined.

Press the dough evenly into the bottom of the prepared pan. Poke a few holes in the crust with a fork.

Bake for 15 minutes or until slightly golden. Remove from oven and let cool on a wire rack.

In a medium saucepan, combine butter, honey, light brown sugar, orange zest, and lemon zest. Heat over medium, whisking until butter melts. Bring the mixture to a boil and let cook for 3 minutes, stirring frequently.

Remove from heat and stir in heavy cream and vanilla extract.

Fold in the chopped pecans until well combined.

Pour the pecan filling over the cooled crust, spreading it evenly.

Return to the oven and bake for 20-30 minutes, or until the filling has set. Allow the pan to cool completely on a wire rack.

Lift the bars out of the pan using the parchment overhang. Cut into squares.

Optional: drizzle with melted chocolate and sprinkle with flakey sea salt.

How do you ensure the filling sets properly?

To guarantee that your pecan pie filling sets, cook it until it thickens and shows no movement in the center when the pan is gently shaken. After baking, allow it to cool completely; this is when the filling will fully set into the perfect texture for slicing.

Can I substitute pecans with another type of nut?

While pecans are traditional for this recipe, almonds or walnuts can be used as substitutes. Keep in mind that each nut will bring its own unique flavor and texture to the bars.

What if I want to make a larger batch of these bars?

Doubling the recipe is straightforward—simply use a larger pan, such as a 9×13-inch, and increase the baking time slightly. Keep an eye on the crust and filling as they bake to ensure they don’t overcook.

What’s the best technique for cutting these bars?

For clean and even cuts, use a sharp knife and run it under hot water between slices. This will help to slice through the rich filling and firm crust smoothly, resulting in professionally cut bars that are presentation-ready.

Can I add other nuts?

Certainly! While this recipe calls for pecans, many other nuts can substituted in these cookies. Walnuts, almonds, or macadamia nuts are all great choices. Just ensure you chop them into roughly the same size as the pecans for even baking and texture. If you opt for salted nuts, consider reducing the additional salt in the recipe to balance flavors.

If you loved these delicious pecan bars, check out these other great recipes.

Crust

• ▢ 13 tbsp butter room temperature
• ▢ ¼ cup granulated sugar
• ▢ 1 egg room temperature
• ▢ 1 tsp vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ ¼ tsp baking powder
• ▢ ¼ tsp salt

Filling

• ▢ 11 tbsp butter
• ▢ ⅓ cup honey
• ▢ 1 cup light brown sugar
• ▢ ½ tsp orange zest optional
• ▢ ½ tsp lemon zest optional
• ▢ 2 tbsp heavy cream
• ▢ 1 tsp vanilla extract
• ▢ 10 oz pecans chopped
• ▢ 7 oz chocolate optional, semi-sweet or dark
• ▢ Flakey sea salt optional

• Preheat oven to 350 degrees F. Grease and line a 9×9-inch pan with parchment, leaving a 2-inch overhang on the sides.

Crust

• In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a hand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.

  13 tbsp butter, ¼ cup granulated sugar

• Add the egg and vanilla extract and beat until combined.

  1 egg, 1 tsp vanilla extract

• In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed until combined.

  1 ½ cups all-purpose flour, ¼ tsp baking powder, ¼ tsp salt

• Transfer the dough into the prepared pan and an offset spatula to press and spread the dough evenly into the bottom of the pan (the dough will be sticky). Use a fork to poke a few holes into the crust and bake for 15 minutes. Place the pan on a wire rack to cool while making the filling.

Filling

• Combine the butter, honey, light brown sugar, and zests in a medium, heavy-bottomed saucepan. Cook over medium heat, whisking until the butter has melted. Bring to a boil and then cook for 3 minutes, stirring frequently.

  11 tbsp butter, ⅓ cup honey, 1 cup light brown sugar, ½ tsp orange zest, ½ tsp lemon zest

• Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.

  2 tbsp heavy cream, 1 tsp vanilla extract

• Stir in the chopped pecans and mix to combine.

  10 oz pecans

• Pour mixture over the crust and spread it evenly. Bake for 20-30 minutes, or until the filling has thickened (filling will continue to set as it cools). Transfer the baking pan to a wire rack to cool completely.

• Once completely cool, use the parchment paper to lift out of the pan and cut into bars.

• Optional: Dip the bars or drizzle with melted chocolate and then top with flakey sea salt.

  7 oz chocolate, Flakey sea salt

How to Store:To keep your pecan pie bars tasting as fresh as the day you made them, place them in an airtight container. This will prevent them from absorbing moisture or odors from the refrigerator. The bars can be stored at room temperature for up to two days; for longer storage, refrigerate them for up to one week. When stacking bars, place a sheet of parchment paper between layers to prevent sticking.

How to Freeze:These delicious pecan pie bars freeze exceptionally well. To freeze, wrap each bar individually in plastic wrap, then place them in a zip-top freezer bag or an airtight container. This method prevents freezer burn and keeps the bars from absorbing any off-flavors from the freezer. When you’re ready to enjoy them, simply thaw the bars at room temperature for about an hour or in the refrigerator overnight. This ensures they retain their original texture and flavor profile, making them just as delicious as when they were fresh.