Bert Swope
A delightful blend of pecan pie and buttery shortbread cookie bar that’s perfect for fall and holiday gatherings.
This shortbread cookie bar is inspired by the famous pecan pie that everybody loves. It’s a buttery shortbread topped with a rich pecan pie filling. It’s the perfect gift for our loved ones, neighbors, etc. It’s a very easy recipe with ingredients we usually have at home.
Approximate Prep Time
- 20 minutes
Approximate Cooking Time
- 25 minutes
Servings
- 9
Required Equipment
- Mixing bowl, 9×9 inch (23×23 cm) cake pan lined with parchment paper
- small saucepan
Pecan Pie Shortbread Cookie Bar Recipe
Ingredients
Shortbread ingredients
- 1 cup (225 g) softened butter
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 pinch of salt
Filling Ingredients
- 2 tbsp (42 g) butter
- ½ cup (100 g) packed dark brown sugar
- 2/3 cup (160 ml) heavy cream
- Pinch of sea salt
- 2 tbsp honey
- 1 ¼ cups (150 g) chopped pecans
- ¼ tsp baking soda • ¼ tsp ground cinnamon
Preparation Directions
- Preheat your oven to 350°F (180°C). Line a 9×9 inch cake pan with parchment paper for easy removal.
- Combine butter, flour, sugar, and salt in a mixing bowl. Mix with a fork until the dough comes together. It should be slightly crumbly but hold its shape when pressed.
- Press the shortbread dough evenly into the cake pan. Use your fingers or the back of a spoon to press it down firmly.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, salt and honey. Bring the mixture to a boil. Add the chopped pecan, baking soda, and cinnamon off the heat. The mixture will slightly foam due to the baking soda. Let it cool down.
- Bake the shortbread base for 20 minutes.
- After 20 minutes, carefully remove the pan from the oven and evenly spread the prepared pecan mixture on top of the partially baked shortbread. Place the pan back into the oven and bake for another 10 minutes.
- Once baked, let the cookies cool completely in the pan. This will allow the filling to set.
After cooling, carefully lift the entire slab out of the pan using parchment paper edges and transfer it to a cutting board. Cut it into squares or bars.
Enjoy!