Foodporn Friday: Pecan Shortbread Slice
I had a rough day at work this week. Got home and DH could tell from my face that I needed some time alone in the kitchen so cleared out right sharpish. I whipped up a hot shortbread base and then topped it with a pecan pie filling then put it back in the oven until the topping was brown and bubbling. It turned out perfectly! I think I’m getting a reputation as a sugar pusher at work – it had barely hit my desk before it had disappeared…
Pecan Shortbread Slice
225gr unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
115gr unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 180ºC and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour, cinnamon and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
Recipe adapted from Gourmet.