{"id":321165,"date":"2025-11-27T08:15:05","date_gmt":"2025-11-27T08:15:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pecan-pie-shortbread-cookie-bars\/"},"modified":"2025-11-27T08:15:05","modified_gmt":"2025-11-27T08:15:05","slug":"pecan-pie-shortbread-cookie-bars","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=321165","title":{"rendered":"Pecan Pie Shortbread Cookie Bars"},"content":{"rendered":"


\n<\/p>\n

\n\t<\/p>\n

Chewy pecan-studded and maple-infused caramel atop a sweet and salty brown sugar shortbread. The result is a chewy (but not gooey), sweet and nutty bar that is practical, portable, pecan perfection.<\/p>\n

Pecan pie, transformed into a portable, easier to prepare package. Instead of finicky pie crust, the base is a simple brown sugar shortbread. And instead of a temperamental custard with eggs that may or may not set properly, a simple brown sugar and maple syrup caramel that bakes up to a perfectly chewy, nutty finish.<\/p>\n

\"Stack\"Stack<\/figure>\n

Is it a cookie? A pie bar? A bar cookie? Or a little bit of all three?<\/p>\n

For a seemingly simple recipe, this took me more than a few tries to nail the right ratio of shortbread to pecan and the proper set to the pecan caramel layer. And by more than a few, I mean 6. Indeed, it took me 6 trial batches to perfect this recipe (I felt a little like goldilocks, but instead of bears and porridge it was pecans and caramel.)<\/p>\n

The winning topping ended up being the eggless version (an added bonus as the shortbread is eggless as well). While the egg made for a more traditional custardy pecan pie consistency, I had a really hard time getting it to set properly, it was always just a little too gooey and drippy, which made for an overly messy eating experience.<\/p>\n

The eggless topping, on the other hand, bakes up to a perfectly chewy-but-not-gooey caramel, giving the cookie bars the perfect texture and chew without the mess. The stable caramel makes these bars perfectly portable for cookie swaps, holiday parties, edible gifts and more.<\/p>\n

<\/p>\n

\n
\"Eyes\"Eyes<\/a><\/figure>\n
\n

Eyes on the Pies!<\/h3>\n

Pie lovers, this one\u2019s for you! Get your Eyes on the Pies<\/em> tshirt, tea towel, or sticker today from Fresh Baked Puns<\/strong>.<\/p>\n<\/div>\n<\/div>\n

\"Pecan\"Pecan<\/figure>\n

The pecan pie layer is essentially a caramel made with brown sugar, maple syrup and corn syrup that melds into the shortbread layer as it bakes rather than sitting on top of it, resulting in a magical fusion of cookie and caramel.<\/p>\n

Unlike traditional pecan pie, where the filling to crust ratio is way out of balance (in my opinion at least, pecan pie tends to be overly sweet), these bars have the perfect proportion of sweet and salty shortbread crust to pecan caramel, making for a less cloyingly sweet pecan treat that counteracts the sweetness of the caramel with the buttery, sweet-and-salty shortbread and nutty pecans, and just a hint of maple and cinnamon.<\/p>\n

\"Stack\"Stack<\/figure>\n
\"Overhead,\"Overhead,<\/figure>\n

The bars may seem a little greasy right out of the oven as the shortbread absorbs the (somehow buttery despite being butterless) caramel. If you can stand to wait just a little longer, I recommend leaving enough time to fully chill the bars before cutting them. This allows the caramel to fully set and the fat to return to a solid state, resulting in cleaner slices and the perfect consistency throughout.<\/p>\n

They also keep amazingly well if you want to make them even farther ahead of time, up to 1 to 2 weeks in the fridge if necessary (though I highly doubt they\u2019ll last that long), or 1 to 2 months in the freezer (I layer with parchment and store in an airtight bag or container).<\/p>\n

\"Stack\"Stack<\/figure>\n

The bars are comprised of two distinct layers that intermingle in the oven: a buttery brown sugar shortbread and a maple-infused caramel chock full of toasted pecans. <\/p>\n

The shortbread, which is far easier to manage than a traditional pie crust, is fully baked on its own first, and then the pecan layer is added for the final bake. If you time it right, you should be able to have the pecan topping ready to go as soon as the shortbread comes out of the oven (and it\u2019s totally fine to add the topping while it\u2019s still warm).<\/p>\n

When pressing the shortbread into the pan, press the very edges of the crust slightly up the sides of the pan; this raised border will help keep the liquid caramel filling from overflowing.<\/p>\n

\n
\"The\"The
For shortbread, mix dry ingredients with cold butter; the dough will appear dry and crumbly, but should stick together when squeezed.<\/figcaption><\/figure>\n
\"Pouring\"Pouring
Pour the shortbread dough into an 8-by-8-inch parchment-lined baking pan.<\/figcaption><\/figure>\n
\"Pressing\"Pressing
Firmly press the shortbread into the bottom of the baking pan to form an even layer.<\/figcaption><\/figure>\n
\"Leave\"Leave
I like to leave a raised edge, which will help the filling stay in place and not leak over the sides.<\/figcaption><\/figure>\n
\"Brining\"Brining
Combine brown sugar, corn syrup, maple syrup, cream, salt and cinnamon to a rolling boil.<\/figcaption><\/figure>\n
\"Adding\"Adding
Add chopped and lightly toasted pecans to warm syrup.<\/figcaption><\/figure>\n
\"Pouring\"Pouring
Pour filling onto the baked shortbread layer.<\/figcaption><\/figure>\n
\"Spreading\"Spreading
Spread out the pecans into an even layer, smoothing with a rubber spatula, then return to the oven to finish baking.<\/figcaption><\/figure>\n<\/figure>\n

After the second bake, let the bars cool to lukewarm and then refrigerate for at least an hour. This will finish setting the caramel topping and re-solidify any molten butterfat that might lead to a greasy feel.<\/p>\n

Once fully chilled, lift out the whole block using the parchment paper as a handle and transfer to a cutting board. Cut into 16 even squares using a large knife. Properly chilled, the bars should cut quite cleanly, but I still recommend wiping the knife off between slices to ensure crisp, clean cuts. I also like to break out the ruler to be sure my squares are extra precise.<\/p>\n

\"Pecan\"Pecan<\/figure>\n

Ingredient Notes & Substitutions<\/h2>\n

Brown sugar:<\/strong> I used light brown sugar, but dark brown works too (it will give the bars a stronger molasses flavor). If you don\u2019t have brown sugar, regular granulated sugar mixed with molasses works in a pinch (approximately 1 tablespoon molasses per 1 cup sugar).<\/p>\n

Corn syrup\/maple syrup:<\/strong> I used a mix of syrups in the topping, with maple syrup for flavor and corn syrup for structure (and because, let\u2019s face it, maple syrup isn\u2019t cheap!) You can use all maple or all corn syrup, or even swap in another liquid sugar substitute like honey or golden syrup if you prefer.<\/p>\n

Pecans:<\/strong> Lightly toasting the pecans is an important step, I recommend doing this as your oven is preheating before you bake the shortbread layer. The nuts should be coarsely chopped or broken up into pieces.<\/p>\n

Butter:<\/strong> I used regular American-style unsalted butter in the shortbread layer. If you use salted butter reduce the added salt to 1\/4 teaspoon. You can also use European style butter for an extra indulgent shortbread!<\/p>\n

Cinnamon:<\/strong> a pinch of cinnamon adds depth and intrigue to the pecan topping. I just used a small pinch for a subtle hint of spice, but feel free to add more if you want a stronger flavor. You could also add some cinnamon to the shortbread if you like.<\/p>\n

\n
\n
\n

Pecan Pie Shortbread Cookie Bars<\/h2>\n<\/p>\n
\n
\n

Prep Time: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time: <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time: <\/span>3 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\n<\/div>\n

Chewy pecan-studded and maple-infused caramel atop a sweet and salty brown sugar shortbread. The result is a chewy (but not gooey), sweet and nutty bar that is practical, portable, pecan perfection.<\/span><\/p>\n

<\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg><\/p>\n

\n
\n
    \n
  • \n

    Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper or foil.<\/span><\/p>\n<\/li>\n

  • \n

    Lightly toast the pecans first, spread on a baking sheet in the oven for 2 to 3 minutes or until fragrant (keep a close eye on them as they can burn quite easily).<\/span><\/p>\n<\/li>\n

  • \n

    To prepare shortbread, combine flour, brown sugar, cornstarch and salt in a mixing bowl or the bowl of a stand mixer.<\/span><\/p>\n<\/li>\n

  • \n

    Sprinkle over cubes of cold butter, then mix until the butter breaks up into lentil-sized pieces (finer than you would want for a pie crust). I find it helps to use my hands to almost smoosh and rub the bigger chunks of butter into the flour, then use the mixer to break it down further. Sprinkle over vanilla and mix to combine.<\/span><\/p>\n<\/li>\n

  • \n

    The shortbread will appear very dry and crumbly, but should stick together when squeezed in your hand.<\/span><\/p>\n<\/li>\n

  • \n

    Pour into prepared baking pan. Spread crumbs evenly over the bottom of the pan, then use our hand or a spatula to press the crumbs firmly into the pan, leaving a slightly raised border around the edges (this will help keep the filling in place).<\/span><\/p>\n<\/li>\n

  • \n

    Bake shortbread for 20 to 25 minutes or until the top appears less shiny and the edges just barely start to turn golden brown.<\/span><\/p>\n<\/li>\n

  • \n

    While shortbread is baking, prepare the filling by combining brown sugar, corn and maple syrups, cream, salt, and vanilla in a saucepan, stirring until sugar is evenly moistened. Set over medium heat and bring to a frothy boil, stirring regularly.<\/span><\/p>\n<\/li>\n

  • \n

    Remove from head and stir in toasted chopped pecans, then pour over shortbread layer, spreading nuts out evenly.<\/span><\/p>\n<\/li>\n

  • \n

    Bake for 18 to 22 minutes or until top is covered in small bubbles and no longer jiggles when you wiggle the pan.<\/span><\/p>\n<\/li>\n

  • \n

    Remove from heat and let cool on a wire rack until lukewarm, then refrigerate for at least an hour to fully set the layers.<\/span><\/p>\n<\/li>\n

  • \n

    Cut chilled bars into 16 squares. Serve cold or at room temperature as desired. Bars will keep, refrigerated in an airtight container, for up to 2 weeks, or frozen for up to 2 months.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    \n

    All images and text \u00a9 for Love & Olive Oil.\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n

    There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

    Chewy pecan-studded and maple-infused caramel atop a sweet and salty brown sugar shortbread. The result is a chewy (but not gooey), sweet and nutty bar that is practical, portable, pecan perfection. Pecan pie, transformed into a portable, easier to prepare package. Instead of finicky pie crust, the base is a simple brown sugar shortbread. And […]<\/p>\n","protected":false},"author":1,"featured_media":321166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[148534,115961,148535,97979,105781,100507],"tags":[1685,14315,29024,8121,5523],"dealstore":[],"offerexpiration":[],"class_list":["post-321165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brownies-bars","category-cookies","category-eggless-baking","category-holiday","category-pies-tarts","category-thanksgiving","tag-bars","tag-cookie","tag-pecan","tag-pie","tag-shortbread"],"yoast_head":"\nPecan Pie Shortbread Cookie Bars - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=321165\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pecan Pie Shortbread Cookie Bars - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Chewy pecan-studded and maple-infused caramel atop a sweet and salty brown sugar shortbread. 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The result is a chewy (but not gooey), sweet and nutty bar that is practical, portable, pecan perfection. Pecan pie, transformed into a portable, easier to prepare package. Instead of finicky pie crust, the base is a simple brown sugar shortbread. 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