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–+ servings
Four pecan shortbread bars stacked on parchment, showing off their gooey pecan filling and crumbly crust up close.

Buttery Pecan Shortbread Bars with Maple Glaze

Author: Madison Reid
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 16
These pecan shortbread bars feature a buttery base and a gooey maple-pecan topping. Their a go-to for holidays, potlucks, or a cozy treat at home after a roast or fall “feeling” dinner.

Ingredients

Shortbread

  • 1/2 cup cold butter
  • 1/3 cup brown sugar
  • 1/2 tsp fine sea salt
  • 1 1/2 cup all-purpose flour
  • 1 egg

Topping

  • 1/3 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 tbsp heavy cream
  • 2 cups chopped pecans

Instructions

  • Preheat the oven to 350 degrees and prepare an 8x8-inch pan with non-stick spray and parchment paper.
  • In a food processor, add 1/3 cup brown sugar, 1/2 tsp fine sea salt, and 1 1/2 cup all-purpose flour. Add the 1/2 cold butter, cut into about 1-inch squares. Pulse until the butter is in small bits. Add 1 egg and pulse a few more times until a dough forms.
  • Press the dough into the prepared pan and place in the preheated oven for 15 minutes. While the shortbread cooks, prepare the topping.
  • In a saucepan over high-heat add 1/3 cup brown sugar, 1/4 cup butter, 1/4 cup maple syrup, and 1 tsp vanilla extract. Allow the mixture to boil for a few minutes. Remove from heat and add 2 tbsp of heavy cream and 2 cups of chopped pecans.
  • Pour the topping over the shortbread cookie and place it back into the oven for 20 minutes.
  • Remove and allow to cool before slicing.

Nutrition

Calories: 273kcal Carbohydrates: 23g Protein: 3g Fat: 19g Saturated Fat: 7g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 0.4g Cholesterol: 35mg Sodium: 149mg Potassium: 100mg Fiber: 2g Sugar: 13g Vitamin A: 316IU Vitamin C: 0.2mg Calcium: 30mg Iron: 1mg
Course: Dessert