Pecan Pie Shortbread Bars: thinking outside the box

Absolutely irresistible.

That was the phrase lingering in my mind after I’d taken one bite, then another, then several more of these tender, buttery, caramel-y, nut-crunchy bars, just barely cool from my oven.

Honestly, they tasted like they’d come from a fine patisserie.

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Rather than from a box of our shortbread mix, and a jar of pecan pie filling!

Really?

Let me show you.

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Start by making the crust. Simply add butter to the mix, and beat until everything comes together.

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Pat the crust into a greased, parchment-lined 9″ x 13″ pan. Smooth it down, and prick it all over.

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Bake in a preheated 350°F oven for 20 minutes, until light brown around the edges. Remove the crust from the oven.

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While the crust is baking, stir 4 large eggs into the jar of pecan pie filling.

Is this stuff is good as it looks?

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YES.

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Pour the filling atop the crust. Bake at 350°F for 40 to 45 minutes, until the edge is firm, and the center just barely jiggles when you shake the pan.

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Dig in.

What did I say? Absolutely irresistible!

Want to make these right away, without a mix? We haven’t tried this, but it makes sense that it would work: Press our shortbread recipe into a 9″ x 13″ pan. Bake as directed above, and top with your favorite pecan pie filling. Continue to bake until set.

Find complete instructions for these bars and many more tasty shortcut recipes on our mix tips page, offering directions for delicious treats based on two dozen of our most popular mixes.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Margi

    So I bought the box short bread mix and a jar of pecan pie filling and cooked it the way the instruction said online for 40 to 45 minutes only cooked him for 40 and literally I can’t get them out of the pan, well actually I can get the middle part out but not the edges so next time I will shorten the amount of time that they cook

    Reply
  2. Monique Natosi

    I had a jar of pecan pie filling from Trader Joe’s that I wanted to get used up and went in search of a recipe for something besides pie to use it in, which brought me here… I made the shortbread from scratch using your recipe (half white whole wheat, half AP).
    I added nearly a cup of chocolate chunks (also from Trader Joe’s), mixed in rather than under or over the filling and it worked wonderfully! It hasn’t cooled yet but is delicious warm right out of the pan. Only thing I would do differently is stick with the vanilla extract which I replaced with buttery sweet dough flavor thinking it would add to the holiday flair… it isn’t bad but does distract from the pecans and chocolate.

    Reply
    1. The Baker's Hotline

      Baking at high altitude can definitely be a challenge, Christine, as it often requires making a number of changes (including decreasing baking temp, leavener, rising time, etc.). Since we aren’t at altitude here in Vermont, we aren’t able to provide tested adjustments for all of our products and recipes, but we do have a very handy guide that will walk you through what adjustments you may want to make. Hope it helps! Mollie@KAF

    2. Christine Brown

      Well, these were a total bust. Following your HA directions I upped the temp to 370, and all hell broke loose. (The shortbread came out fine.) The topping however, boiled over, all over my oven, and burnt the top layer.

      I now have nothing to take for Christmas dinner tonight. 🙁

    3. The Baker's Hotline

      We’re truly sorry to hear about your baking troubles, Christine. High-altitude baking is a difficult challenge to tackle, as each baker must come to know his or her own micro-climate. One 7,000ft kitchen can produce results drastically different than another at 7,000ft elsewhere. We apologize for your disappointing experience, and we hope next time you consider giving the Baker’s Hotline a call so we can talk through some things you might try. Kye@KAF

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