Pecan Pie Shortbread Bars
The only dessert you need this Thanksgiving, Pecan Pie Shortbread Bars. Brown butter pecan shortbread is topped with pecan pie filling to create incredibly rich and delicious bars that are so much better than pie.
Servings 16 servings
For the Brown Butter Pecan Shortbread:
- 3/4 cup salted butter
- 1/4 cup + 2 Tbsp. dark brown sugar
- 1/4 cup + 2 Tbsp. powdered sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup chopped pecans
For the Pecan Pie Filling:
- 2 large eggs, slightly beaten
- 1 1/2 cups dark brown sugar
- 1 Tbsp. butter, melted
- 2 tsp. vanilla extract
- 2 cups finely chopped pecans
Preheat the oven to 350 degrees F. Line an 8x8 pan with foil and set aside. For the shortbread crust: Cook butter in a large skillet over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately and pour butter into a shallow dish. Do not cover. Chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with a stand mixer until creamy. Gradually add sugars, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in the pecans.
Press the shortbread dough into the prepared pan. Bake for 12 minutes. Meanwhile, prepare the pecan pie filling.
Whisk together all the filling ingredients. Pour into the prebaked crust. Place in the oven and bake for 20 minutes. Cover top with foil and bake another 12 minutes. Remove from the oven and allow to cool completely. Carefully lift out the foil and cut into even squares.