Pecan Pie Bars With Shortbread Crust Recipe

Name: Pecan Pie Bars With Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHORTBREAD CRUST; 3/4 cup cold butter, cut into small pieces (no subs!); 2 cups flour; 1/2 cup light brown sugar, packed; 1/2 teaspoon salt; FILLING or TOPPING; 2 cups coarsley chopped pecans; 1/2 cup butter; 1 cup light brown sugar; 1/3 cup honey; 2 tablespoons whipping cream (unwhipped)

Servings: persons

1
Set oven to 350 degrees, set oven rack to second-lowest position.
2
Butter a 13 x 9-inch baking pan.
3
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
4
Sprinkle the mixture into prepared baking pan.
5
Lightly press the mixture down with a spatula (do not pat down too much).
6
Bake in the second-lowest oven rack for 20 minutes until golden.
7
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
8
Stir in chopped pecans.
9
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
10
Bake on the second-lowest oven rack for about 20-22 minutes.
11
Cool completely in the pan.
12
*NOTE* these bars will cut better if refrigerated.

1504

kcal

Calories

100

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: SHORTBREAD CRUST, 3/4 cup cold butter, cut into small pieces (no subs!), 2 cups flour, 1/2 cup light brown sugar, packed, and more.

Yes, Pecan Pie Bars With Shortbread Crust 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.

That's it — enjoy your meal!

Pecan Pie Bars With Shortbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions