Buttery pecan shortbread bars with a rich nutty topping – perfect for holidays, gatherings, or coffee breaks.

Scale

1 cup unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup light brown sugar, packed

1/4 cup honey or maple syrup

1/4 cup heavy cream

2 cups pecans, chopped

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.

2. Cream butter and sugar until smooth. Mix in flour and salt until a dough forms.

3. Press dough evenly into prepared pan. Bake 15–18 minutes until lightly golden.

4. In a saucepan, combine brown sugar, honey (or maple syrup), and cream. Bring to a gentle boil, stirring until smooth.

5. Remove from heat, stir in pecans and vanilla. Pour evenly over baked base.

6. Bake another 15–20 minutes until topping is bubbling and set.

7. Cool completely before slicing into bars.

Swap half the pecans with walnuts or almonds for variety.

Drizzle with chocolate for a bakery-style finish.

Store in an airtight container for up to 5 days or freeze for 2 months.