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Pecan Pie Short Bread Cookie Bars with Drizzled Chocolate

Forget "easy as pie," these pecan pie bars are easier than pie and the perfect treat to cut up and drop to friends and family around this holiday season.
Prep Time 15 mins
Cook Time 40 mins
Servings 18 wedges


Short Bread

  • 2 sticks (1 cup) of unsalted butter, cold, cubed
  • 2 c flour
  • 1/2 c sugar
  • 1/2 tsp salt

Pecan Pie Topping

  • 1 1/2 c roughly chopped pecans (I like to leave some bigger chopped pieces and some smaller ones)
  • 1/4 c butter, melted
  • 1/3 c brown sugar
  • 1/3 c maple syrup
  • 1/8 tsp salt
  • 1/4 c chocolate chips (I like the dolce frutti chocolate the best, since it hardens and doesn't need to be refrigerated)


  • Preheat the oven to 325. Line an 8x8 pan with parchment paper and butter the parchment. Set aside.
  • Combine butter, flour, salt and sugar in a stand mixer with dough hook attachment. Work until a ball of dough forms (be patient, it will happen!). 
  • Press shortbread dough into prepared pan. Bake for ten minutes.
  • While the shortbread is baking, make the pecan pie topping. While the butter is melting, roughly chop pecans.
  • In a small mixing bowl, combine chopped pecans, butter, brown sugar, maple syrup and salt. Stir until pecans are well coated.
  • After 10 minutes, remove the short bread from the oven and gently spoon the pecan mixture evenly over the short bread.
  • You want to spoon evenly rather than dump in the middle and spread it out, which will mush (very technical) your short bread.
  • Place shortbread back in the oven for 30 minutes.
  • Remove from the oven and allow to cool completely. Cut into wedges and drizzle with melted chocolate.