Pecan shortbread bars

Hi there everyone.  

Another warm welcome to Ann from On sutton place sharing her home made Pecan shortbread bars

So happy to be back here at Debbie’s with a recipe that is sure to be a crowd pleaser…and it feeds a crowd too. These little bars are amazingly wonderful. The shortbread crust melts in your mouth and the topping has just the right amount of crunch and texture. Cut them small because they are rich and filling. 

Pecan Shortbread Bars

Crust:
1 c. butter softened (2 sticks)
2 c. flour
½ c. powdered sugar

Topping:
3 eggs
½ c. sugar
1 c. light corn syrup
1 t. vanilla
½. stick butter melted
pinch of salt
2 c. pecans

Preheat oven to 350 degrees.
Lightly spray or butter sides only of a 9 x 13 pan.
Combine butter, flour and powdered sugar in the bowl of a standing mixer.
Beat until dough forms and it pulls away from sides of the bowl.

Press into pan.
Bake for 15 min.

While crust is baking:
Combine eggs and sugar.
Add corn syrup, salt, butter and vanilla.
Add pecans and pour mixture over crust.
Bake for 25 – 30 minutes. Top should be golden brown.

These would be perfect for Thanksgiving or Christmas. They can be made a day ahead and stay very fresh. I used chopped pecans because I thought the bars would be easier to cut. If you prefer whole pecans that’s perfectly fine.

Another super easy recipe that can be made ahead is what I call Better than Pumpkin Pie. All you need is 6 ingredients and a few minutes to throw this together. Your guests will think you went all out…it’s that good.

Happy Thanksgiving to you all and thank you so much for letting me hang out here every month. See you in December!

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