Honey-Nut Shortbread Bars

Honey-Nut Shortbread Bars

I took a little road trip to Austin this weekend to visit my friend. We learned some valuable lessons this weekend, like it is important to buy concert tickets ahead of time. Even if it is a band that no one has ever heard of. And the next day, you should buy your movie ticket ahead of time as well in the rare chance that you won’t get to see Ryan Gosling’s beautiful face on the big screen. Spoiler alert: sold out. Most of my weekend revolved around food, obviously. Austin is home to some of my favorite restaurants in the whole entire world. Let’s just say that my weekend involved things like bacon-wrapped, deep-fried hot dogs, carrot cake French toast, and chocolate olive oil ice cream. Oh and we can’t forget the chocolate-covered bacon. Honestly, by the time I left I still felt like I was ready to give birth to a twelve pound baby. I deserve a medal for the disgusting amount of food that I was able to consume in forty eight hours.

I made some goodies before I left for my friend to enjoy, which if we’re being totally honest here, tasted like what I imagine Winnie the Pooh would taste like. Pure honey. Take a gander at these beauties. These Honey-Nut Shortbread Bars are quite possibly my new favorite dessert. After all of that ice cream and fried pie. A sticky, chewy, sweet honey-infused caramel filling is poured over a soft and buttery shortbread crust. Hashtag yum, am I right?

Sweet and sticky honey-pecan filling inside a crumbly shortbread crust

Prep time
20 mins

Cook time
50 mins

Total time
1 hour 10 mins

Yield
Makes 16 bars

Ingredients

For the Crust

  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • 1 stick unsalted butter, at room temperature, cubed

For the Filling

  • ¾ stick unsalted butter
  • ½ cup packed brown sugar
  • ½ cup honey
  • ¼ cup heavy cream
  • 1¼ cup chopped pecans

Directions

For the Crust
1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

2. Place the flour, powdered sugar, and butter in the bowl of a food processor and pulse until the dough comes together. Press the dough evenly over the bottom of the prepared pan. Bake for about 25 minutes, until lightly browned. Chill the crust in the refrigerator for 15 minutes.

For the Filling
1. Combine the butter, brown sugar, and honey in a medium saucepan over medium-low heat, stirring until the mixture comes to a boil. Cook for 5 minutes without stirring. Meanwhile, place the cream in a medium bowl.

2. Add the honey mixture to the cream and whisk until well combined. Stir in the pecans. Pour the filling over the cooled crust. Bake for about 25 minutes, until the filling is bubbling. Remove from the oven and let cool for 30 minutes. Then run a knife around the edges of the pan and let cool completely before cutting into squares.

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