A Sweet Treat for Any Occasion

Beth’s Pecan Bars, with their delightful shortbread crust and rich pecan filling, are the perfect treat for any occasion. Whether you’re preparing a family gathering, a holiday feast, or simply satisfying a sweet tooth, these bars bring a sense of comfort and joy. The buttery crust perfectly balances the nutty, caramel-like filling, making each bite a delicious indulgence. Trust me; once you bake a batch, they’ll quickly become a cherished recipe in your household.

What Makes This Recipe Special

What sets this pecan bar recipe apart is its deliciously simple combination of textures and flavors, which create a dessert that’s both elegant and down-to-earth. Quick to prepare and with just a handful of ingredients, this dish offers maximum flavor with minimal fuss. They are impressively versatile too—perfect for holiday parties, brunches, or as a surprise treat for loved ones.

"These pecan bars are the ultimate family favorite! I made them for Thanksgiving, and they disappeared in minutes!" – A happy baker

Your Easy Cooking Guide

Making Beth’s Pecan Bars with a shortbread crust is straightforward and rewarding. This recipe requires only two main components: a buttery shortbread crust and a rich pecan filling. You’ll begin by crafting the crust, baking it to a golden perfection, and then topping it with the luscious pecan mixture. Once baked, these bars will cool and set, ready for slicing and serving.

Gather Your Ingredients

What You’ll Need:

For the Shortbread Crust:
- 1 ½ cups (360 g) unsalted butter, room temperature
- 1 cup (200g) white sugar
- 1 large egg
- 2 tsp (10 ml) vanilla extract
- ½ tsp (2.5ml) salt
- 4 tsp (20 ml) orange zest
- 3 ⅓ cups (400g) all-purpose flour
For the Pecan Filling:
- ½ cup (120 g) unsalted butter
- 1 cup (180g) light brown sugar
- 1/3 cup (80 ml) honey
- Pinch of salt
- 1 tbsp (15 ml) heavy cream
- ½ tsp (2.5 ml) vanilla extract
- 3 ½ cups (525 g) raw pecan halves

Feel free to substitute the pecans with walnuts or even a mix of nuts if you prefer a different flavor profile.

Step-by-Step Directions

How to Prepare This Recipe

Preheat your oven to 350°F (176°C).
Make the crust: In a mixing bowl, beat the unsalted butter and white sugar with an electric mixer until fluffy. Add the egg and vanilla, continuing to mix until well combined. Incorporate the salt and orange zest before gradually adding the flour in thirds, beating after each addition until just combined.
Transfer the dough into a 9"x9"x3" pan that’s been sprayed with baking spray. If you don’t have a removable bottom pan, line a brownie pan with parchment paper for easy removal later.
Bake the crust for 25-30 minutes or until it’s golden brown and fully set.
Prepare the filling: In a large saucepan, mix the butter, brown sugar, honey, and a pinch of salt. Heat over medium, whisking until melted and combined. Remove from the heat and whisk in heavy cream and vanilla.
In a large bowl, toss the pecan halves with the filling mixture until well coated.
Once the crust has cooled slightly, pour the pecan mixture over it, spreading evenly with a spatula.
Place back in the oven, with a baking sheet lined with foil underneath to catch any drips, and bake for an additional 25 minutes. The filling may look a bit wet, but it will set as it cools.
Let the bars cool completely at room temperature before refrigerating for at least 2 hours (or overnight for best results). This helps them set nicely, making them easier to cut.
Remove from the pan, slice into squares, and then cut each square in half to make bars. Serve chilled or at room temperature.

Tips for Serving

Best Way to Serve

Present these pecan bars on a decorative cake stand for an inviting look. They pair wonderfully with coffee or a dollop of whipped cream. For a twist, try serving them alongside a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra indulgence!

Storage Tips

Keeping Beth’s Pecan Bar Recipe with Shortbread Crust Fresh Longer

Store your pecan bars in the refrigerator, lightly covered, until ready to serve. They can last up to a week if stored properly and even improve in flavor after a day in the fridge. If you wish to keep them longer, you can freeze the bars, wrapped tightly in plastic wrap and then in foil, for up to three months. Just allow them to thaw in the refrigerator before serving.

Pro Chef Tips

Expert Advice

Chilling the dough: If your dough is too soft to handle, chill it in the refrigerator for 15-30 minutes before pressing it into the pan. This will help prevent it from sticking.
Don’t skimp on zest: The orange zest adds a surprisingly delightful brightness to the bars; make sure to include it for the best flavor!
Perfect pecan placement: Layer the pecans closely for a beautiful presentation and a satisfying crunch in every bite.

Flavor Variations

Creative Twists

Spiced Pecan Bars: Add cinnamon or nutmeg to the filling for a warm spice flavor.
Chocolate lovers: Fold in some dark chocolate chips or drizzle melted chocolate on top after they cool.
Nut-free option: Substitute pecans with sunflower seeds or pumpkin seeds for a nut-free alternative.

Your Questions Answered

FAQs

How long does it take to prepare these pecan bars?
- The total time for preparation and baking is about an hour, but make sure to account for cooling time, ideally letting them chill in the refrigerator for at least two hours.
Can I use other nuts instead of pecans?
- Absolutely! Walnuts or a mix of your favorite nuts work wonderfully in this recipe.
Is it necessary to refrigerate the bars?
- Yes, refrigerating allows the filling to set properly, making it easier to cut and ensuring a better texture.

Dive into baking these pecan bars, and I promise their unique flavor will win over your family and friends!

Beth’s Pecan Bars

Total Time: 70 minutes
Yield: 24 bars 1x
Diet: Vegetarian

Description

Delightful pecan bars with a buttery shortbread crust and rich pecan filling, perfect for any occasion.

Ingredients

Scale

1 ½ cups (360 g) unsalted butter, room temperature
1 cup (200 g) white sugar
1 large egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
4 tsp (20 ml) orange zest
3 ⅓ cups (400 g) all-purpose flour
½ cup (120 g) unsalted butter
1 cup (180 g) light brown sugar
1/3 cup (80 ml) honey
A pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) raw pecan halves

Instructions

Preheat your oven to 350°F (176°C).
Make the crust: In a mixing bowl, beat the unsalted butter and white sugar until fluffy. Add the egg and vanilla, mix until combined. Incorporate the salt and orange zest before gradually adding the flour, mixing until just combined.
Press the dough into a greased 9″x9″x3″ pan or a lined brownie pan.
Bake for 25-30 minutes until golden brown.
Prepare the filling: In a saucepan, mix the butter, brown sugar, honey, and salt. Heat until melted and combined, then whisk in heavy cream and vanilla.
Toss the pecan halves with the filling mixture until well coated.
Pour the pecan mixture over the crust and spread evenly.
Bake for an additional 25 minutes, then cool completely.
Refrigerate for at least 2 hours, then slice into squares.
Serve chilled or at room temperature.

Notes

For different flavors, substitute pecans with walnuts or a mix of nuts. Serve with coffee or whipped cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 10g
Sodium: 150mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: pecan bars, dessert, baking, holiday treats, easy recipes