Pecan Shortbread (Print Version)
# Ingredients:
→ For the Shortbread Crust
01 -
1 3/4 cups plain flour
02 -
1/4 teaspoon salt
03 -
1/4 cup white sugar
04 -
2 tablespoons cold water with ice
05 -
1 stick unsalted butter (1/2 cup), chilled and diced into small chunks
→ For the Pecan Filling
06 -
1/2 cup honey
07 -
1 teaspoon pure vanilla extract
08 -
6 tablespoons unsalted butter
09 -
2 cups coarsely chopped pecans
10 -
1 cup packed light brown sugar
11 -
2 tablespoons heavy cream
12 -
1/4 teaspoon salt
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it warm up. Line a 9x13-inch baking pan with parchment, leaving a little extra hanging over the sides to help lift the finished bars out easily.
02 -
In a medium bowl, toss together the flour, sugar, and salt. Work the butter into this mix with your hands or a pastry cutter until it looks like crumbly sand. Add the icy water and stir just until the dough starts to hold.
03 -
Spread the dough evenly across the bottom of your prepared pan. Bake for about 20 minutes or so, until it looks slightly golden on top. Take it out and let it cool while you make the filling.
04 -
On medium heat, put the brown sugar, honey, butter, cream, and salt into a saucepan. Stir until the butter melts and you don’t see any lumps. Turn up the heat, let it come to a boil, and keep it bubbling for a minute without touching it.
05 -
Move the pan off the heat. Stir in the pecans and vanilla extract until combined. Spread this mixture evenly on top of your baked shortbread crust while it's still warm.
06 -
Put the pan back in the oven. Let it bake for another 20 to 25 minutes, just until the filling is set and bubbly. Take it out and leave it to cool all the way on a wire rack.
07 -
After the bars are completely cooled, use the parchment edges to lift everything out of the pan. Slice them into squares or rectangles, and serve at room temperature.
# Notes:
01 -
You can keep these treats in a sealed container at room temperature for about 5 days, or in the fridge if you want them to last longer.