Honey Pecan Shortbread Bars with Brown Sugar Crust
Rich buttery shortbread bars featuring a crumbly brown sugar crust topped with a gooey honey-pecan layer. The combination of toasted pecans, honey, and brown sugar creates a caramel-like filling that sets into perfect chewy squares. These bars are ideal for potlucks, holiday gatherings, or whenever you need a crowd-pleasing dessert that travels well. The key to success is proper pan lining and complete cooling before cutting, which ensures clean edges and prevents sticking.
Ingredients
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ teaspoon salt
- 6 ounces unsalted butter, chopped
- 4 ounces unsalted butter, melted
- ½ teaspoon salt
- 1 cup light brown sugar, packed
- ⅓ cup honey
- 2 tablespoons whipping cream
- 1 teaspoon vanilla
- 2 cups pecans, coarsely chopped
Instructions
- 1
Preheat oven to 350 degrees F and line 13x9 inch metal pan with foil or parchment
- 2
Combine flour, brown sugar and salt in food processor and pulse to mix
- 3
Add chopped butter and process until mixture is crumbly
- 4
Press mixture tightly into bottom of prepared pan
- 5
Bake crust for 20 minutes
- 6
Melt butter with salt in heavy saucepan
- 7
Stir in brown sugar and honey, heat on low for 1 minute stirring occasionally
- 8
Remove from heat and stir in cream, vanilla and pecans
- 9
Pour pecan mixture over baked crust and spread evenly
- 10
Bake on center rack for 18-20 minutes
- 11
Cool completely then chill until firm
- 12
Lift bars from pan using foil, trim edges and cut into squares
Tips
Line the pan thoroughly with foil or parchment as these bars are extremely sticky and difficult to remove otherwise.
Toast the pecans beforehand for deeper flavor, though this step is optional according to the recipe.
Chill the bars completely before cutting to ensure clean edges and prevent the filling from oozing out.
Good to Know
Store covered in refrigerator for up to 1 week or at room temperature for 3 days.
Can be made 2 days ahead and stored covered in refrigerator.
Serve at room temperature or slightly chilled for best texture.
Common Mistakes
Don't skip lining the pan or bars will stick permanently.
Avoid cutting bars while warm or filling will be too soft and messy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a glass pan instead of metal?
Metal is preferred for even browning, but glass works if you reduce temperature by 25 degrees and watch carefully.
How long do these bars keep?
They keep for up to one week refrigerated or can be frozen for up to 3 months wrapped tightly.
Can I make these without a food processor?
Yes, cut cold butter into flour mixture with pastry cutter or fork until crumbly, though food processor gives better texture.