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Delicious Maple Pecan Shortbread Bars with Caramel Drizzle

maple pecan shortbread bars - featured image
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These buttery, crumbly shortbread bars are studded with toasted pecans and topped with a luscious homemade caramel drizzle, delivering a perfect balance of rich sweetness and crunch. Ideal for gatherings or a cozy treat, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 1/2 cups (312g) all-purpose flour
  • 1 cup chopped pecans, toasted
  • Pinch of salt
  • For the caramel drizzle:
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
  2. Toast the chopped pecans on a baking sheet in the oven for 5-7 minutes, stirring once halfway, until fragrant and lightly browned. Set aside to cool.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until pale and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add the pure maple syrup and a pinch of salt to the butter mixture; mix until combined.
  5. Gradually add the all-purpose flour, mixing on low speed or folding in gently with a spatula until just combined. The dough will be soft but not sticky.
  6. Fold in the toasted pecans evenly with a spatula.
  7. Press the dough evenly into the prepared pan, smoothing the top with a spatula or lightly dampened fingers to about 3/4 inch (2 cm) thickness.
  8. Bake for 25-30 minutes, until the edges are golden and the center is set but still slightly soft to the touch. Avoid overbaking.
  9. While the bars bake, prepare the caramel drizzle: In a small saucepan over medium heat, combine brown sugar, heavy cream, unsalted butter, and a pinch of salt. Stir constantly until sugar dissolves and mixture simmers gently. Cook for 2-3 minutes until slightly thickened, then remove from heat and stir in vanilla extract if using.
  10. Remove the bars from the oven and let cool for 10 minutes.
  11. Pour the warm caramel drizzle evenly over the bars, spreading gently if needed.
  12. Allow the bars to cool completely in the pan, about 1 hour, so the caramel sets and bars firm up.
  13. Lift out the bars using the parchment overhang, slice into squares or rectangles, and serve.

Notes

Use softened butter (not melted) for best creaming results. Toast pecans to enhance flavor and crunch. Watch baking time closely to avoid dry shortbread. Warm caramel gently if it hardens before drizzling. Use a warm knife dipped in hot water for clean slices.

Nutrition

Keywords: maple pecan shortbread bars, caramel drizzle, easy dessert, homemade shortbread, pecan dessert, fall dessert, quick bars, buttery shortbread

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