This pecan bar recipe offers a simple yet delicious take on traditional pecan pie, featuring an easy-to-make shortbread crust and a rich pecan filling. They’re a versatile treat ideal for holidays and can be made ahead of time. Perfect for potlucks or as a homemade gift, these pecan shortbread bars are a crowd-pleaser and a great alternative to classic pecan pie.
Cream together butter and granulated sugar. Beat in the egg and vanilla extract. Add the dry ingredients, mixing on low speed until just combined.
Press the dough evenly into the bottom of the prepared pan. Poke a few holes in the crust with a fork. Bake for 15 minutes or until slightly golden.
In a medium saucepan, combine butter, honey, light brown sugar, orange zest, and lemon zest. Bring the mixture to a boil and let cook for 3 minutes.
Remove from heat and stir in heavy cream and vanilla extract. Fold in the chopped pecans until well combined.
Pour the pecan filling over the crust. Return to the oven and bake for 20-30 minutes,. Allow the pan to cool completely on a wire rack.
Lift the bars out of the pan using the parchment overhang. Cut into squares.
Optional: drizzle with melted chocolate and sprinkle with flakey sea salt.