The Pioneer Woman Tasty Kitchen
Profile Photo

Honey-Nut Shortbread Bars

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet and sticky honey-pecan filling inside a crumbly shortbread crust.

Ingredients

  • 1 cup All-purpose Flour
  • ½ cups Powdered Sugar
  • 1-¾ stick Unsalted Butter At Room Temperature, Cubed, Divided Use
  • ½ cups Packed Brown Sugar
  • ½ cups Honey
  • ¼ cups Heavy Cream
  • 1-¼ cup Chopped Pecans

Preparation

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

2. Place the flour, powdered sugar, and 1 stick of butter in the bowl of a food processor and pulse until the dough comes together. Press the dough evenly over the bottom of the prepared pan. Bake for about 25 minutes, until golden brown. Remove pan from the oven and set on a wire rack to cool off just a bit. Then chill the crust in the refrigerator for 15 minutes.

3. Combine the remaining 3/4 stick of butter, brown sugar, and honey in a medium saucepan over medium-low heat, stirring until the mixture comes to a boil. Then cook for 5 minutes without stirring. Meanwhile, place the cream in a medium bowl.

4. Add the honey mixture to the bowl with the cream and whisk until well combined. Stir in the pecans. Pour the filling over the cooled crust. Bake for about 25 minutes, until the filling is bubbling. Remove from the oven, set pan on a rack and let it cool for 30 minutes. Then run a knife around the edge of the pan and let the bars cool completely before cutting into squares.

Adapted slightly from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book.

One Comment

You must be logged in to post a comment.

Profile photo of adeline

adeline on 4.15.2013

OH….these look absolutely sinful, I couldn’t stop looking at them. Thank You for sharing !!

No Reviews

You must be logged in to post a review.

Related Recipes

Coconut Flour Sprinkle Cake
Profile Photo by Kristi {forheavenandhealth} in Desserts
This recipe is totally paleo---minus the sprinkles!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Elvis Truffles
Profile Photo by Joanie Simon in Desserts
Turn banana muffins into Elvis-inspired cake truffles. Filled with peanut butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Caramel Macchiato Cake
Profile Photo by Lexi Starnes | Sempre Dolce in Desserts
The moistest (and one of the easiest) cakes you will ever...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Raspberry Greek Yogurt Cake with Lemon Buttercream
Profile Photo by Danielle Cushing in Desserts
A moist, fruity cake with airy lemon buttercream. Perfect for any...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Blueberry Yoghurt Cake
Profile Photo by Jules / Stonesoup in Desserts
This is my gluten-free version of the classic French yoghurt cake....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy