Milk Chocolate Pecan Shortbread Bars
Let’s imagine together, shall we? You show up to someone’s home this holiday season with a tin of these Milk Chocolate Pecan Shortbread Bars and hmmmm….
A tin that looks like this
Is all too quickly going to look like this!
And though that’s a little bit sad, it’s kind of a good thing too, because these are WAY too dangerous to have a good supply of at home. You can see why, can’t you?!!
Guys, this is buttery, melt-in-your-mouth shortbread that gets covered with loads of crunchy pecans, a brown sugar caramel-y topping and a generous amount of milk chocolate chunks. HEAVEN!
And then you slice them into little individual irresistible bars!
Kids love ‘em and so do adults. They’re just such a winning combination!
My advice? Make them asap, save a few for yourself (and maybe some loved ones) and then go hit the party circuit nearly-full tin in hand. Remember, this is only the beginning of December and there are still a slew of holiday treats to come!!😘
Milk Chocolate Pecan Shortbread Bars
Makes about 2 dozen bars
Prep Time for the crust: 10 minutes; Bake Time: 20-25 minutes; Prep Time for topping: 15 minutes, plus additional 12-15 minutes baking time
Ingredients
For the crust
12 tablespoons unsalted butter (1 ½ sticks)
⅓ cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups unbleached, all-purpose flour
2 cups pecans (I used pieces—so much cheaper)
For the topping
1 tablespoon water
¾ cup light brown sugar, packed
8 tablespoons unsalted butter, cut into 4 chunks
6 ounces good milk chocolate, chopped
The Recipe
1. Preheat oven to 350º F and place a rack in lower third of the oven. Line a 9x13-inch pan with aluminum foil that hangs over the edge and set aside.
2. To make the crust: Cut the butter into some chunks and place it in a large saucepan. Heat over medium heat. Once it’s melted, remove the pan from the heat and stir in the sugar, vanilla and salt. Then add in the flour and mix just until you can no longer see any traces of the flour. Press the dough evenly into the prepared pan (it’ll be a thin layer) and scatter the pecans all across the top. Cover the pan loosely with a piece of foil.
3. Bake the the crust for 20-25 minutes until it is lightly browned at the edges. Meanwhile prepare the topping.
4. To make the topping: Into a small saucepan, add the water and brown sugar and whisk together until combined. Place over medium heat and bring to a boil, stirring every now and then. Whisk in the butter and remove from the heat.
5. When the crust is done baking, remove the piece of foil, give the topping mixture a good whisk and scrape it as evenly as possible all over the pecans, spreading it out with a rubber spatula if necessary. Bake for another 12-15 minutes until the topping is dark and very bubbly. Remove the pan from the oven and quickly scatter the chopped chocolate all across the top. Transfer the pan to a wire rack and let cool completely. Then lift the entire thing by the foil overhang and transfer to a cutting board. Use a sharp knife to cut into 24 bars and serve. Store leftovers in an airtight container for about a week.
Enjoy!
Note: Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich. I didn’t really change much about this recipe. It’s pretty perfect!
