Ingredients:
For the Shortbread Base:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Topping:
1 cup packed brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1 cup chopped pecans
Directions:
Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper. In a large bowl, cream together softened butter and granulated sugar until smooth. Gradually mix in flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 20-25 minutes, or until lightly golden. Remove from oven and let cool slightly.
Prepare the Pecan Topping: In a medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to cook for 1-2 minutes, until slightly thickened. Remove from heat and stir in chopped pecans.
Assemble and Bake: Spread the pecan topping evenly over the baked shortbread base. Return to the oven and bake for an additional 20-25 minutes, or until the topping is bubbly and golden brown.
Cool and Cut: Let the bars cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.
Prep Time: 20 mins | Cooking Time: 45 mins | Total Time: 1 hr 15 mins
Kcal: 250 | Servings: 16
