Pecan Pie Shortbread Cookie Bars

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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