These chocolate pecan shortbread bars are sweet and buttery with lots of brown sugar flavor. Topped with melted chocolate and chopped pecans, they are gooey and irresistible!Â
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These one bowl buttery chocolate pecan shortbread bars are made with a brown sugar shortbread base then topped with chocolate and chopped pecans. Like any of my best shortbread cookies, they melt in your mouth yet are so simple to put together.
They taste similar to homemade toffee but are quick and easy to make because the base is my brown sugar simple shortbread cookies and instead of rolling or cutting, all you have to do is spread them in a pan!Â
Why I Love This Recipe
- Easy to make: I love making these brown sugar shortbread bars because you don’t have to spend a lot of time making individual cookies. It’s practically effortless!
- Flavorful: Brown sugar gives these chocolate pecan shortbread bars wonderful caramel and toffee flavors, but unlike my chocolate toffee shortbread cookies, there is no toffee!
Ingredient Notes
For these brown sugar shortbread bars with chocolate topping, you will need the following ingredients mostly which are pantry staples!
- Butter: The main ingredient in shortbread is butter! Use a high quality salted butter that has been brought to room temperature.Â
- Vanilla extract: Rich vanilla extract balances the sweet sugar.
- Brown sugar: I used light brown sugar that was only lightly packed.
- All-purpose flour: I have not tested this with other flours.Â
- Salt: Just a pinch, if using unsalted butter you may need to add another pinch.
- Dark chocolate: Chopped dark chocolate bar, semi-sweet chocolate chips or even white chocolate can be used.
- Pecans: Chopped pecans, hazelnuts, walnuts or almonds can all be used.Â
Recipe Variations
- Hershey bar brown sugar shortbread bars: For this version all you need to do is replace the dark chocolate with milk chocolate Hershey chocolate bars.Â
- Type of nuts: Instead of pecans you can use walnuts or any nut you like!
- Cinnamon: Cinnamon and brown sugar pair so well together as seen in my cinnamon shortbread cookies. Add up to ½ teaspoon to the brown sugar base.Â
- Toffee bits: Amp up the toffee flavor and add some toffee bits on top with the pecans. It’s almost better than my chocolate toffee shortbread cookie cups!
- Flaky sea salt: If you love a sweet and salty pairing, add some maldon sea salt on top of the chocolate with the pecans. It is so good!
How to Make Chocolate Pecan Shortbread Bars
In a large bowl or bowl of a stand mixer make the shortbread dough by creaming the butter, vanilla and brown sugar. Add the flour and combine. Add vanilla and salt then combine to form a soft dough.
Spread dough evenly into the prepared cake pan and bake until golden brown.Â
Remove from the oven and immediately sprinkle top of the cookie bars with the chopped chocolate, let melt then spread evenly.
Sprinkle with the chopped nuts. Let cool then chill before cutting and serving.
recipe tips
- Softened butter:Â Ensure your butter is softened to room temperature so that it creams properly with the sugar. I like to cut mine into pieces to speed up the process.
- Dark brown sugar:Â Dark brown sugar will work in the recipe. I prefer light brown sugar, but if you love a more molasses flavor go ahead and use it.Â
- Line pan with parchment paper: Don’t skip this! It ensures you can easily remove the chocolate pecan brown sugar shortbread bars from the pan!Â
- Don’t skip chilling the bars: This helps them set up properly. I love to serve them chilled but they can also be brought to room temperature before serving.Â
Storage
- Store: I prefer to store the bars in the refrigerator in an airtight container for up to 5 days, but they could be stored at room temperature as well.Â
- Freeze: You can also store the brown sugar shortbread bars in the freezer for up to 3 months. Cool completely then wrap individually in plastic wrap and store in a freezer safe bag. Thaw at room temperature.
More Shortbread Recipes
Perfectly buttery, nutty, and chocolatey, these shortbread bars bring just the right touch of indulgence to any holiday spread. Let me know if you try them. Enjoy!
- ¾ cup butter (softened)
- 1 teaspoon vanilla extract
- ¾ cup brown sugar (lightly packed)
- 1½ cups all purpose flour
- 1 pinch salt
- 6 ounces dark chocolate (semi sweet) chopped
- ½-¾ cup chopped pecans (or hazelnuts, walnuts or almonds)
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Pre-heat 350F/180C. Line an 8-9 inch / 20-23 cm square cake pan with parchment paper.
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In a large bowl or stand mixer cream the butter, vanilla and sugar, approximately 2 minutes, add the flour and combine. Add the vanilla and salt and combine to form a soft dough.
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Spread the dough evenly in the pan and bake for 20-25 minutes or until golden brown. Remove from the oven and immediately sprinkle with the chopped chocolates, let melt then spread evenly, sprinkle with the chopped nuts. Let cool, chill 1-2 hours then cut and serve. Enjoy!
How to store the Chocolate pecan shortbread bars?
Store:Â I prefer to store the bars in the refrigerator in an airtight container for up to 5 days, but they could be stored at room temperature as well.Â
Freeze:Â You can also store the brown sugar shortbread bars in the freezer for up to 3 months. Cool completely then wrap individually in plastic wrap and store in a freezer safe bag. Thaw at room temperature.
Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 214IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg | Phosphorus: 19mg
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