Honey-Nut Shortbread Bars – a delicious recipe with All-purpose, Powdered Sugar, Brown Sugar, Honey, u00bc, Pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 350u00b0F. Lightly grease an 8-inch square baking pan.
2
2. Place the flour, powdered sugar, and 1 stick of butter in the bowl of a food processor and pulse until the dough comes together. Press the dough evenly over the bottom of the prepared pan. Bake for about 25 minutes, until golden brown. Remove pan from the oven and set on a wire rack to cool off just a bit. Then chill the crust in the refrigerator for 15 minutes.
3
3. Combine the remaining 3/4 stick of butter, brown sugar, and honey in a medium saucepan over medium-low heat, stirring until the mixture comes to a boil. Then cook for 5 minutes without stirring. Meanwhile, place the cream in a medium bowl.
4
4. Add the honey mixture to the bowl with the cream and whisk until well combined. Stir in the pecans. Pour the filling over the cooled crust. Bake for about 25 minutes, until the filling is bubbling. Remove from the oven, set pan on a rack and let it cool for 30 minutes. Then run a knife around the edge of the pan and let the bars cool completely before cutting into squares.
5
Adapted slightly from The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book.
766
kcal
Calories
44
g
Fat
94
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 cups Powdered Sugar, 1-3/4 stick Unsalted Butter At Room Temperature, Cubed, Divided Use, 1/2 cups Packed Brown Sugar, and more.
Yes, Honey-Nut Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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