If you’re on the hunt for a dessert that brings the joy of melt-in-your-mouth shortbread together with gooey, caramelized pecan topping, these Pecan Shortbread Bars are simply irresistible. They combine buttery, crumbly layers with a luscious pecan filling for a treat that’s perfect for gatherings, coffee breaks, or holiday dessert platters. Each bite offers pure comfort with a bit of crunch and a whole lot of warmth—so get ready to fall in love with your new favorite bar dessert!

Pecan Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy for Pecan Shortbread Bars—just a handful of pantry staples and a generous scoop of pecans. Each ingredient has an important role, whether it’s adding rich, toasty flavor, a tender crumb, or that glossy, sweet topping we all crave.

Unsalted butter (1 cup, softened): The rich backbone of the shortbread crust, ensuring that signature melt-in-your-mouth texture.
Granulated sugar (2/3 cup): Adds sweetness and helps cream the butter into a pale, fluffy base.
All-purpose flour (2 cups): Provides structure for the crust while keeping it tender—not tough.
Salt (1/2 teaspoon): Brightens all the flavors, keeping the bars from tasting too sweet.
Vanilla extract (2 teaspoons, divided): Enhances both the crust and the topping with warm, aromatic notes.
Chopped pecans (1 1/2 cups): The star of the show—rich, buttery pecans add irresistible nutty flavor and crunch.
Packed brown sugar (1/2 cup): Gives the topping a caramel-like depth and gooeyness.
Light corn syrup (1/3 cup): Keeps the pecan layer chewy, glossy, and perfectly sliceable.
Unsalted butter (2 tablespoons, melted): Adds more silkiness to the pecan topping.
Large eggs (2): Bind everything together and provide the classic, custardy texture to the topping.

How to Make Pecan Shortbread Bars

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F. Grab a 9×13-inch baking pan and line it with parchment paper, making sure to leave some overhang on the sides—this not only prevents sticking, but also makes it easy to lift the bars out once they’ve cooled. This small step ensures picture-perfect Pecan Shortbread Bars every time!

Step 2: Make the Shortbread Crust

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is the key to creating that tender, melt-in-your-mouth base. Mix in the flour, salt, and 1 teaspoon of vanilla extract until a crumbly dough forms. Press the mixture evenly into your lined pan, paying special attention to the corners for uniform thickness.

Step 3: Bake the Crust

Bake the crust for 18 to 20 minutes, or until it’s just starting to turn golden on top. You want it set but not browned, so keep an eye on it! This step gives the bars a sturdy foundation to hold up that glorious pecan topping.

Step 4: Prepare the Pecan Topping

While the crust is baking, whip up your pecan filling. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and remaining vanilla extract until the mixture is smooth and glossy. Stir in the chopped pecans, making sure every piece is coated.

Step 5: Top and Bake Again

Once the crust comes out of the oven (it should still be warm), pour the pecan mixture evenly over the top. Use a spatula to spread the nuts all the way to the edges. Pop the pan back in the oven for another 25 to 30 minutes, until the topping is set and slightly bubbly. This is where the magic happens for classic Pecan Shortbread Bars!

Step 6: Cool and Slice

Let the bars cool completely in the pan—this helps everything firm up, so you get super clean slices. Use the parchment overhang to lift out the block, then cut into squares or rectangles. Now, try not to eat half the batch before serving!

How to Serve Pecan Shortbread Bars

Garnishes

For a touch of extra decadence, drizzle cooled bars with melted dark chocolate or a dusting of powdered sugar. Even a sprinkle of flaky sea salt can enhance the caramel-pecan notes and add a grown-up flair to your Pecan Shortbread Bars.

Side Dishes

Pair these rich, nutty bars with a scoop of vanilla ice cream, a mug of hot coffee, or a bold cup of tea. Their buttery sweet profile also plays beautifully alongside a fruit platter for a balanced dessert spread.

Creative Ways to Present

Cut bars into bite-sized mini squares for party platters or wrap individually in parchment for sweet edible gifts. You can even layer them with whipped cream in parfait glasses for an elegant deconstructed dessert—they look just as gorgeous as they taste!

Make Ahead and Storage

Storing Leftovers

Pecan Shortbread Bars keep beautifully for several days. Store any leftovers in an airtight container at room temperature for up to five days. The bars remain tender and delicious, making them perfect for snacking or lunchbox treats all week.

Freezing

If you have extras (or want to get a head start on holiday baking), Pecan Shortbread Bars freeze wonderfully. Layer the cooled bars between sheets of parchment in an airtight container and freeze for up to three months. Thaw at room temperature before serving for best texture.

Reheating

If you enjoy your bars warm, just pop them in the microwave for 10–15 seconds. This revives their gooey topping and makes the shortbread irresistibly soft again—a little trick for fresh-from-the-oven flavor on demand.

FAQs

Can I use a different type Dessert

Absolutely! While pecans are classic, you can swap in walnuts, almonds, or even hazelnuts for a different twist. Each nut brings its own unique flavor, but the structure of the recipe remains the same.

Can I make Pecan Shortbread Bars gluten free?

Yes, simply use a good quality 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check the labels of all your other ingredients if baking for someone with allergies.

My bars came out a bit gooey in the middle. Is that okay?

That slightly soft, gooey center is actually part of the charm! If you prefer a firmer bar, add 5 more minutes to your baking time and let them cool completely for cleaner slices.

Can I make these bars ahead for a party?

Pecan Shortbread Bars are an ideal make-ahead treat! You can bake them up to two days in advance and keep them covered at room temperature. Their flavor actually deepens after a day or two.

How should I cut the bars neatly?

For picture-perfect bars, use a large, sharp knife and wipe it clean between cuts. You can also chill the bars in the fridge for an hour before slicing for straighter, less crumbly edges.

Final Thoughts

There’s something truly special about sharing a pan of Pecan Shortbread Bars with friends and family. Their blend of buttery shortbread and rich pecan topping is guaranteed to win hearts—so don’t be surprised if you find yourself baking them again and again. Go on, treat yourself and see why these bars are such a beloved favorite!

Pecan Shortbread Bars Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 24 bars 1x
Diet: Vegetarian

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Description

Indulge in the buttery goodness of these Pecan Shortbread Bars, a delightful treat that combines a crumbly shortbread base with a sweet and nutty pecan topping. Perfect for holiday gatherings or as a sweet snack any time of the year.

Ingredients

Scale

Shortbread Base:

1 cup unsalted butter (softened)
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

Pecan Topping:

1 1/2 cups chopped pecans
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 tablespoons unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
Prepare the Shortbread Base: Cream together softened butter and sugar, then mix in flour, salt, and vanilla. Press dough into the pan and bake until golden.
Make the Pecan Topping: Whisk together brown sugar, corn syrup, melted butter, eggs, and vanilla. Stir in chopped pecans and spread over the baked crust.
Bake: Bake the bars until the topping is set and slightly bubbly.
Cool and Serve: Let the bars cool completely before slicing into individual portions.