Pecan Shortbread Bars | Recipe by Gustus Vitae

Yield: About 30 small squares.
Time Estimate: 90 Minutes, including 45 minutes unattended.
Storage Notes: Will keep for up to 5 days, covered and refrigerated.
Difficulty: Easy.

These dangerously delicious bars make for a perfect mid-afternoon pick me up or treat for your morning coffee. Supremely rich, these make lovely treats to share at a get together, as a single batch makes plenty for a big group.


Shortbread Base
Pecan Filling
  • Preheat oven to 350F.
  • Add flour, California Sea Salt, Vanilla Bean Cane Sugar, and room temperature butter to a food processor.
  • Pulse several times, then add yolk, and pulse 3-4 more times.
  • Using a paper towel, rub cooking oil around base and sides of 13" x 9" ceramic baking dish, like this handsome one from Emile Henry.
  • Spoon in shortbread mix, patting down firmly and evenly around the the baker.
  • Bake, uncovered for 20 minutes, before removing and allowing to cool. Lower oven temperature to 325F.
  • In medium saucepot on medium heat, mix together butter, California Sea Salt, Vanilla Bean Cane Sugar, honey, and brown sugar. 
  • Stir in cream, fold in chopped pecans, and reduce heat to low, cooking for 5 minutes and stirring occasionally.
  • Pour mixture into baker atop shortbread base, smoothing over with the back of a spoon.
  • Generously sprinkle with coconut, and top with Caramel Creme Brûlée Cane Sugar.
  • Pop in the oven and cook, uncovered, for 25 minutes.
  • Remove and allow to cool for 2 hours.
  • These are super rich - slice into small cubes, and enjoy with your morning coffee or as a lovely mid-afternoon treat.

If you'd like to get this handsome rectangular baker, head on over to Emile Henry, and while you're at it, take 20% off with code GV20.