Shortbread Pecan Bars
I adore shortbread. Plain is delicious and dressed up with chocolate and coconut is even better! I love the flaky, buttery texture with the hint of salt in the crust and the butterscotch-like filling is so delicious, but not cloyingly sweet. This dessert hits the texture and flavor notes that I look for in a recipe. If it lasts that long, it’ll stay for a few days in an airtight container, so make it ahead of time for the next time you are going to a potluck or BBQ.
Tips:
The dough can be made into cookies! Shape the dough into a log and refrigerate for a few hours to harden. Slice the dough into 1/2” cookies and place 2” apart on a parchment lined cookie sheet. Bake for 12-14 minutes, until golden brown. Allow the cookies to cool a bit, then drizzle with some melted chocolate. You should get about 24 cookies from the recipe. All the components of this recipe in a cookie form. Yum!
If you like a sweeter bar you can use sweetened coconut flakes.
As you make the shortbread you may discover that the dough is too dry. This will depend on the humidity in your home. The dough should come together when you squeeze it. If you need to, add an additional teaspoon of water.
Shortbread Pecan Bars
Recipe originally from Half Baked Harvest
Makes 18 bars
PREP 20 minutes
COOK 20-25 minutes
INGREDIENTS
1 1/2 sticks of butter, room temperature, divided
1 1/4 cups light brown sugar, packed, divided
3 teaspoons pure vanilla extract, divided
1 1/4 cups all-purpose flour
2/3 cups heavy cream
1 1/2 cups chopped pecans
1 1/2 cups shredded unsweetened coconut
2 cups semi-sweet chocolate
INSTRUCTIONS
Preheat the oven to 350 degrees. Line an 8x8” pan with parchment paper.
To make the dough- Use a stand mixer fitted with a paddle attachment. Beat a stick of butter, 1/4 cup sugar and 1 teaspoon of vanilla until smooth, about 1 minute. Add the flour and 1 teaspoon of water. Beat until combined, about 2 minutes.
Press the dough along the bottom and up the sides of the pan. Bake until golden brown, about 10 minutes. Remove from oven, but leave the oven on.
Make the sauce- In a medium saucepan, place the remaining 4 tablespoons of butter, the cream, 1 cup of sugar and 2 teaspoons of vanilla. Bring to a boil over medium heat and cook, stirring often, until the sugar has dissolved and the sauce has thickened slightly, about 5 minutes. Remove from heat and add the coconut and pecans.
Scatter the chocolate chips evenly over the crust, reserve some for the top. Then pour the sauce over the chocolate, using a spatula to smooth out the top and spread it evenly. Scatter those extra chocolate chips on top. Bake until the top is browning and caramelizing, about 20-25 minutes.
Allow the bars to cool for about 20 minutes until you slice. Store in an airtight container for a few days.