Pecan Pie Shortbread Bars are a delicious combination of two classic desserts: a buttery shortbread crust topped with a rich, ooey-gooey pecan pie filling! Every bite delivers the melt-in-your-mouth texture of shortbread with the irresistible sweetness of pecan pie.(My mouth is watering just describing them to you!) It’s the ultimate fall dessert and a must-have addition to your Thanksgiving menu! (By the way, do you know what day Thanksgiving is this year?) Check out my Pecan Pie Bars, too, for a variation with a traditional pie crust.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Pecans: Roughly chopped pecans will be toasted in the oven for a few minutes to be added to the pecan pie topping.

They will have to cool for about 30 minutes before using.(I just set them aside as I continue with the recipe.) Butter: I prefer unsalted butter for the most control of salt in recipes.When making the shortbread layer, the butter should be cold.

Cold butter helps create a tender, crumbly texture in shortbread by preventing the dough from becoming too soft or tough.Cornstarch: Using 1/4 cup of cornstarch kept the shortbread together, but still soft.You could also use 1/4 cup rice flour in place of cornstarch.

Superfine Sugar: Also known as caster sugar, the superfine crystals make a difference in this shortbread recipe.If yo

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