Brown Butter Pecan Pie Shortbread Bars

Brown Butter Pecan Pie Shortbread Bars

INGREDIENTS

Brown Butter Shortbread Crust:
2 1/2 cups all purpose flour
3/4 cup sugar
1/2 tsp sea salt
3/4 cup unsalted butter
1/2 tsp cinnamon

Pecan Pie Layer:
4 eggs
1 1/2 cups dark corn syrup (NOT hyfructose corn syrup!) you can also use pure maple syrup just be sure it’s not table syrup.
2/3 cup brown sugar
1 TBS pure vanilla extract
1 tsp sea salt
1/2 cup all purpose flour
2 cups pecans

DIRECTIONS

Preheat oven to 375°F and line a baking sheet with parchment paper. Evenly spread pecans and toast for 4-6 minutes in the oven tossing half way through. This step is optional, but it will result in the best flavor.

Allow to cool while you prepare the shortbread.

Reduce oven temperature to 350°F and line a 9x13 baking dish with parchment paper. Set aside.

In a small saucepan over medium/medium high heat melt your butter until it becomes frothy and golden brown. Do not take your eye off this as it can go from brown butter to burnt butter very quickly. Better to take it off the heat just as it begins to change to a golden brown if you’re nervous about burning it. Just like any skill in the kitchen this becomes easier the more you do it. Remove from heat and allow to cool slightly.

In the meantime whisk together the flour, sugar, cinnamon and salt in a large bowl. Once the butter has cooled just slightly pour it into the flour mixture and stir together. The dough should hold together when you squeeze it into your hand.

Spread it evenly in your prepared baking dish. Using a fork score the top of the shortbread to allow steam to release. This will give you an even crust. Bake for 15 minutes until the edges just begin to turn golden.

While your shortbread layer is baking you can start the filling. In a large bowl or stand mixer combine the eggs, dark corn syrup (or maple syrup if using), brown sugar, vanilla and salt until you have a smooth consistency.

Go ahead and roughly chop your toasted pecans and fold them into your pie filling. Then add in the flour and stir until fully combined and you don’t see anymore flour.

After your shortbread crust comes out of the oven pour the pecan pie filling over top of your crust. Then return to the oven for another 30 minutes or until the top has set. It will be slightly puffed and it will not look wet as it did when you placed it into the oven. The center will also be slightly jiggly, but that’s okay it will set up as it cools.

Allow to cool completely and then chill overnight in the refrigerator before cutting into bars. Serve at room temperature.

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