These fudgy pecan bars are super easy to make. The crisp and buttery crust is one of the best I have made. You can whip this up in the morning, chill for a couple of hours, then serve alone or with a scoop of vanilla ice cream if you like. They make a simple but elegant party dessert.
Lining your baking pan with foil makes for easy removal once the bars are chilled and set.
The crust is buttery and crispy.
Pecans are one of my favorite nuts to bake with because of their tender texture and sweet, buttery flavor.
Once the bars come out of the oven cool them for at least 30 minutes on a wire rack then cover loosely with foil and chill in the refrigerator for a few hours. This will help the bars to set up nicely before you cut them into squares.
A little flaky sea salt is the perfect mate for these chocolatey bars. Sprinkle Maldon or other flaky sea salt over the bars just before serving.
Chocolate Pecan Shortbread Bars
16
servingsRecipe Adapted from Food & Wine magazine
Ingredients
- Shortbread
Cooking spray
1 cup (120g) all-purpose flour
1/2 cup (113g) unsalted or lightly salted butter (I used Green Valley lightly salted lactose free butter)
1/4 cup (28g) powdered sugar
1/8 teaspoon sea salt
- Topping
1/3 cup (71g) packed dark brown sugar
1 tablespoon all-purpose flour
4 ounces (113g) 60% cacao bittersweet chocolate baking bar, finely chopped
1/2 cup (113g) unsalted or lightly salted butter, cubed (I used Green Valley lightly salted lactose free butter)
2 tablespoons light corn syrup
1 tablespoons heavy cream or half and half
2 large eggs, at room temperature, beaten
1 1/2 cups (150g) finely chopped toasted pecans
1/2 teaspoon flaky sea salt such as Maldon, for garnish
Directions
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides; spray foil with cooking spray.
- Pulse flour, butter, powdered sugar, and sea salt in a food processor until a soft dough forms, about 10-14 pulses. Transfer dough to prepared baking pan; place a sheet of plastic wrap over the top. Firmly press dough into an even layer in bottom of baking pan. Discard plastic wrap. Chill dough in the freezer, uncovered, until firm, about 10 minutes.
- Bake shortbread until golden brown, about 20 minutes. Transfer pan to a wire rack, and let cool while making the topping. Leave oven on.
- Whisk together brown sugar and flour in a medium saucepan until well combined. Add chocolate, butter, corn syrup, and cream or half and half, cook over low, stirring occasionally until just melted and smooth, about 3-4 minutes. Remove from heat, and let cool slightly, about 5 minutes. Whisk in beaten eggs until well combined; fold in pecans. Spread topping over shortbread.
- Bake at 350 degrees until topping is set, about 25 minutes. Let cool in pan on a wire rack at room temperature for at least 30 minutes. Drape a piece of foil over the pan and transfer to the refrigerator to chill and set, about 2 hours. Lift to remove bars from the pan using foil overhang. Sprinkle with flaky sea salt. Cut into 16 squares and serve.
Notes
- These bar freeze well.