Shortbread Pecan Bars

 

INGREDIENTS

 

Shortbread Crust

• ⅔ cup white sugar
• 1 cup salted butter at room temperature
• ½ tsp fine grind sea salt
• 2 tsps vanilla extract
• 2 cups flour all-purpose

Pecan Pie Filling

• ⅔ cup light corn syrup
• ¾ cup white sugar
• 6 TBSP salted butter
• ¼ tsp fine grind sea salt
• 1 Tbsp blackstrap molasses
• 3 large eggs
• 1 tsp vanilla extract
• 1-1½ cups pecan pieces

INSTRUCTIONS

 

Shortbread Crust

• Cream the butter and sugar together either using a hand mixer, stand mixer, or by hand with a wooden spoon. Add in the vanilla extract and the sea salt. Mix to combine.
• Add the flour and mix to combine until you have a crumbly mixture. I start out with a wooden spoon and then finish mixing with my hands because it's easier! 

  When all of the flour is combined and you have a crumbly mixture, pour it out onto a cutting board or clean surface. You don't have to flour the surface, the dough won't stick. 

  Press the mixture together until you have a ball of dough. 
• Prepare your 9" x 13" pan by coating it with a little butter and lining it with parchment paper.

  Press the shortbread dough into the pan. I usually start at the edges and form those first and then press the rest into the bottom of the pan.
• Put the pan into the refrigerator to chill for about 30 minutes. I usually make the filling while the shortbread is chilling.
• Preheat the oven for 5-10 minutes to 425℉/220℃. Even though the Ninja Foodi oven has a short preheat time, I let it preheat longer for this recipe. 

  Place the tray with the shortbread on the middle rack. In the Ninja Foodi XL oven, I used level #2. 

  Bake at 425℉ for 10 minutes. Remove and let cool for 5-10 minutes. 

Pecan Pie Filling

• Add the corn syrup, sugar, and butter to the pot and heat on high, stirring frequently. Add salt and blackstrap molasses. Stir until the sugars dissolve and the butter melts. Turn off the heat. 
• With the pot turned off, let the sugar mixture cool slightly. I usually transfer it to a large measuring cup with a pour spout to make it easier to temper the eggs, but you don't have to. 
• Beat three eggs with the vanilla extract in a medium size mixing bowl.
• When the sugar mixture has cooled slightly, it's time to temper the eggs. Give the sugar mixture a stir and pour about ¼ cup of the warm sugar/molasses mixture into the eggs. Whisk until combined. If you see any strands of cooked egg, your sugar/molasses mixture is too hot. Stop and wait for it to cool longer. Continue adding the sugar/molasses mixture ¼ cup at a time until you have a good cup of the sugar/molasses mixture mixed in with the eggs. 
• Then you can pour the remaining filling into the egg mixture and whisk until combined.

Assemble & Bake

• Pour the sugar/molasses pecan pie filling over the shortbread and sprinkle the pecans on top, covering most of the surface.
• No need to preheat the oven this time, put the tray into the oven and bake at 325℉/165℃ for 30 minutes. 
• Remove from the oven and allow to cool at room temperature for 1-2 hours. Then you can either cut and serve or refrigerate for several hours or overnight before cutting. Serve & Enjoy!