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Salted caramel pecan shortbread bars are my take on classic pecan diamonds. They combine a buttery shortbread crust with thick salted caramel pecan topping. This recipe makes a large amount making them perfect for gift giving or adding to your holiday cookie tin!

Pecan shortbread bars cut up into diamond shapes

Overview

If you’ve ever tried a classic pecan diamond then you know how rich, delicious, and highly addicting they are. They combine the flavors of a buttery shortbread crust with a thick and decadent caramel pecan topping.

My slightly altered version combines these same elements but with the addition of honey. In my opinion, honey is a criminally underrated flavor and is the perfect way to spruce up this classic recipe. Cut into small squares or classic diamond shapes and then share!

Why you need to make these bars

  • There’s nothing more warm and cozy than a salted caramel pecan shortbread bar with a cup of coffee or tea.
  • The flavor of these bars can’t be beat: chewy, nutty, sweet, and salty– they’ve got it all!
  • This recipe makes a large batch making them a great item to gift to family and friends. Combine various cookies in a festive cookie tin.
  • One of the best features of this recipe is that they preserve their freshness for up to 7 days at room temperature. Not many recipes can say that.
Pecan shortbread bars cut up into diamond shapes

Baking Science Fact

Adding honey to caramel not only changes the flavor (in a very delicious way) but it also helps prevent crystallization that can often occur when working with cooked sugar.

Honey is an inverted sugar meaning that it contains both glucose and fructose. This is handy because sugar has a more difficult time crystallizing when glucose and fructose are in the mix.

How to Make Salted Caramel Pecan Shortbread Bars

These decadent bars combine two of my favorite elements: shortbread crust and caramel pecan topping. We’ll start with the crust and then add the topping.

Make the Shortbread Layer

The bottom layer in these bars is a standard shortbread crust (aka a sablé breton crust) meaning it combines only a few ingredients: butter, sugar, vanilla, salt, and flour. After the butter and sugar are creamed together, the other ingredients are mixed in until you have a crumbly dough. 

Patting the shortbread crust into the pan
Crust in 9x9" pan ready to bake

Press the crust into a square baking pan lined with parchment paper. It will be slightly crumbly but will come together with a squeeze in your hands. If it’s still too crumbly add a splash of water or milk until it holds together.

Shortbread crust after being docked and ready to bake

Dock the crust with a fork so that it doesn’t puff up in the oven. Bake until lightly golden brown. It is going to go back in the oven after adding the topping so don’t worry if the crust isn’t fully baked.

Set aside to cool while toasting the nuts.

Toast the Pecans

toasting pecans in a pan

Pour the chopped pecans into a dry skillet that is wide enough to allow them to be spread in a thin layer on the bottom of the pan.

Heat over medium-low heat, stirring frequently, until the pecans smell fragrant and nutty. This will only take about 3-4 minutes. Don’t turn your back on them during this process as they will go from raw to burned in no time. Set aside while you make the caramel.

Alternatively, you can toast the pecans using the oven method.

Make the Caramel Pecan Sauce

Pouring honey into the pan with the rest of the salted caramel ingredients
Boiling caramel sauce

Add the soft butter, granulated sugar, brown sugar, and honey in a medium-sized saucepan and heat on low until fully melted. Turn the heat up to medium-low and bring to a boil. Once the mixture starts boiling, let it cook for 3 minutes without stirring. 

Pecans and cream being added to the caramel sauce
Finished salted caramel pecan sauce in the pan

Remove the caramel from the heat and stir in the pecans, salt, and heavy cream. Stir continuously until combined.

Add the Topping to the Crust and Bake

Pouring the sauce on top of the crust for the pecan shortbread bars

Pour the caramel sauce over the top of the shortbread crust and then bake until set. When finished baking, the caramel sauce will be hot and bubbly. Allow to cool completely before removing from the pan and slicing. 

Slice the Cooled Bars

Cutting the pecan shortbread bars after cooling

Slice the bars into small squares or as I prefer, diamond shapes. These bars are incredibly rich so it’s best to cut into small bite-sized pieces.

Showing how to slice on a diagonal to make pecan diamonds
Finished pecan shortbread bars on a plate

To slice into diamond shapes, cut straight lines going one direction about 1 inch (2.5 cm) thick. Then cut on a diagonal going the other direction.

Pecan shortbread bars cut up into diamond shapes beside a gift box and twine

Storage

Store cooled bars in an airtight container at room temperature for up to 5-7 days.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, try these other delicious nutty cookie recipes.

pecan shortbread diamonds stacked on top of each other on a plate
Yield: 3 Dozen

Salted Caramel Pecan Shortbread Bars

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

Salted caramel pecan shortbread bars combine a classic buttery shortbread crust with a thick salted caramel pecan topping. These bars are chewy, delicious, and perfect for holiday gifting!

Ingredients

For the Shortbread

  • 170 grams (1 ½ sticks, ¾ cup) unsalted butter, room temperature
  • 100 grams (½ cup) granulated sugar
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 180 grams (1 ½ cups) all-purpose flour

For the Topping

  • 300 grams (3 cups) pecans, chopped
  • 170 grams (1 ½ sticks, ¾ cup) unsalted butter, room temperature and chopped into small pieces
  • 150 grams (¾ cup) brown sugar, light or dark
  • 50 grams (¼ cup) granulated sugar
  • 170 grams (½ cup) honey
  • ¾ teaspoon salt
  • 60 grams (¼ cup, 60 milliliters) heavy cream

Instructions

Prep

  1. At least 30 minutes before mixing the dough, set out the butter to come to room temperature. Measure out the rest of the ingredients. 
  2. Preheat the oven to 350°F/ 175°C. Line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) square baking dish with parchment paper and set aside.

Make the Shortbread

  1. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) cream together the butter (170 grams/ 1 ½ sticks) and granulated sugar (100 grams/ ½ cup) until light and fluffy. Add in the vanilla extract (¾ teaspoon) and salt (⅛ teaspoon) and mix to combine.
  2. Add in the all-purpose flour (180 grams/ 1 ½ cups) and mix just until incorporated and then stop. Do not over-mix. The dough will be fairly crumbly.
  3. Press the dough into the parchment lined baking dish. Try to spread the mixture out as evenly as possible. Using a fork, poke holes all throughout the dough so that the shortbread won't rise too much
  4. Bake for 22-25 minutes until lightly browned. Remove from the oven and place on a cooling rack while you make the topping.
  5. Keep the oven on and heated at 350°F/ 175°C.

Make the Topping

  1. While the shortbread is baking, toast the chopped pecans (300 grams/ 3 cups) in a dry pan over medium heat until fragrant. This will only take 3-4 minutes. Set aside.
  2. While the shortbread is cooling, place the butter (170 grams/ 1 ½ sticks), brown sugar (150 grams/ ¾ cup), granulated sugar (50 grams (¼ cup), and honey (170 grams/ ½ cup) in a medium saucepan over low heat. Once the mixture is completely melted turn up the heat to medium-low and let boil for 3 minutes. Do not stir during this time!
  3. Remove from the heat and add the pecans, salt (¾ teaspoon), and heavy cream (60 grams/ ¼ cup) continuously stirring until combined.
  4. Pour the caramel over the shortbread layer evenly. Bake for 35-40 minutes until the topping looks very bubbly.
  5. Let cool completely on a cooling rack before removing from the pan and cutting. The topping will continue to solidify as it cools.
  6. Once completely cooled, use a sharp knife to cut into small squares about 1-1.5 inches (2.5-3.8 cm) each. To cut into diamond shapes, cut 1 inch (2.5 cm) straight lines going one direction. Then cut additional 1 inch (2.5 cm) lines going diagonally. These bars are incredibly rich so it's best to cut into small pieces.
  7. Store bars in an airtight container at room temperature for 5-7 days.

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© Bettie
Category: All Recipes