Pecan Shortbread Squares


For The Crust

3/4 Cup Of Flour

1/4 Cup Of Cornstarch

1/2 Cup Of Confectioners Sugar

1/2 Teaspoon of  Salt

1/2 Cup Of Cold Butter – Cut Into 1 Inch Pieces

For The Filling

12 Tablespoons Of Butter – 1 1/2 Sticks

3/4 Cup Of Light Brown Sugar

3 Tablespoons Of Honey

1/2 Teaspoon Of Vanilla

Generous Pinch Of Salt

2 Tablespoons Of Heavy Whipping Cream

3 Cups Of Coarsely Chopped Pecans


For The Crust

Cover a 9 inch square pan with foil, push foil up into the corners and up the sides.

Spray with cooking spray.

Place flour, cornstarch, confectioners sugar, salt in bowl of processor, fitted with blade attachment.

Pulse a few times to mix.

Add butter and pulse a few times until pea-sized pieces.

Dump mixture into prepared pan, pressing with your fingers to make an even layer over the bottom.

Refrigerate for 15 minutes.

While crust is in the refrigerator, adjust oven rack to middle position.

Preheat oven to 350 degrees Fahrenheit.

Bake crust for 17 minutes.

Remove and cool on rack.

For The Filling

In a heavy saucepan, over medium heat, combine butter, brown sugar, honey, vanilla and salt.

Stir with wooden spoon until sugars dissolve.

Turn heat up and boil gently for 3 minutes.

Stir in heavy cream and pecans.

To Assemble

Pour pecan mixture over the baked crust.

Bake until filling is bubbly and caramel in colour, about 20 minutes.

Cool completely on a rack.

To Cut

Use foil to lift the square out of the pan.

Cut into 2 inch squares.

Store in air tight container or freeze for later use.

Yields 16, 2 inch squares.

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