Pecan Pie Shortbread Cookie Bars

These cookie bars are AMAZING! I don’t love pecan pie because I am not a huge fan of the 1-inch thick layer of goopy sugar but I do love the candied pecans on the top and the flaky crust on the bottom. So I went to work trying to figure out how I could have the flavor of a pecan pie but easy and less intense.

I would say this was a success! The buttery shortbread combines with the crispy, chewy topping to create an ode to the holiday treat we all love. I also love how easy they were to make, no cutting butter for pie crust or baking the pie for an hour plus… They were incredibly easy to cut and the 2-inch squares are just enough to qualm your sweet tooth cravings.

I am thinking I will be making these for friends for our cookie tins. They stack well enough and are DELICIOUS! I can’t wait to share and I hope that these cookie bars bring you as much joy as they bring me.

Remember to tag me @timewithtasman on Instagram or leave a comment if you give them a try! Happy baking!

Love, Tasman

AuthortasmanstreatsDifficultyBeginner

Yields20 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Shortbread
 1 cup unsalted butter, softened
 ½ cup white sugar
 1 tsp vanilla
 2 ½ cups flour
Pecan Pie Topping
 1 cup pecans
 ½ cup corn syrup
 1 tsp vanilla
 ½ cup brown sugar
 ¼ tsp salt

1

Preheat your oven to 350 degrees. To prep your 9x13 inch pan either butter or line with parchment paper to easily remove your bars. I used parchment paper so I could easily take the whole bake out and cut evenly into 2-inch squares.

2

We will start with making the shortbread base! Combine softened butter, sugar and vanilla. This takes about 1-2 minutes.

3

Add in flour and mix until combined. Your mixture will be dry (like REALLY sandy), do not worry!

4

Press the shortbread mixture into the prepared baking dish until you have a full flat sheet about 1/4 inch thick.

5

Bake the shortbread in your preheated oven for 25 minutes. While it is baking we will work on the pecan pie filling portion!

6

Combine pecans, corn syrup, vanilla, brown sugar and salt in a bowl.

7

After the 20 minute bake, remove the shortbread and cover it evenly with the pecan pie filling. This part can be tricky! There isn't enough topping to flood the whole bake so I try to dollop small bits evenly around. If you dump the whole thing on top and try to spread it will be really hard and will drag the flaky shortbread.

8

Return to the oven for another 15 minutes.

9

Allow to cool for an hour before cutting in order to achieve clean cut cookie bars.

Ingredients

Shortbread
 1 cup unsalted butter, softened
 ½ cup white sugar
 1 tsp vanilla
 2 ½ cups flour
Pecan Pie Topping
 1 cup pecans
 ½ cup corn syrup
 1 tsp vanilla
 ½ cup brown sugar
 ¼ tsp salt

Directions

1

Preheat your oven to 350 degrees. To prep your 9x13 inch pan either butter or line with parchment paper to easily remove your bars. I used parchment paper so I could easily take the whole bake out and cut evenly into 2-inch squares.

2

We will start with making the shortbread base! Combine softened butter, sugar and vanilla. This takes about 1-2 minutes.

3

Add in flour and mix until combined. Your mixture will be dry (like REALLY sandy), do not worry!

4

Press the shortbread mixture into the prepared baking dish until you have a full flat sheet about 1/4 inch thick.

5

Bake the shortbread in your preheated oven for 25 minutes. While it is baking we will work on the pecan pie filling portion!

6

Combine pecans, corn syrup, vanilla, brown sugar and salt in a bowl.

7

After the 20 minute bake, remove the shortbread and cover it evenly with the pecan pie filling. This part can be tricky! There isn't enough topping to flood the whole bake so I try to dollop small bits evenly around. If you dump the whole thing on top and try to spread it will be really hard and will drag the flaky shortbread.

8

Return to the oven for another 15 minutes.

9

Allow to cool for an hour before cutting in order to achieve clean cut cookie bars.

Pecan Pie Shortbread Cookie Bars

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