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5.0 from 21 votes

Shortbread Pecan Bars

With all the flavor of Pecan Pie but a lot less work, Shortbread Pecan Bars without Corn Syrup are a classic holiday cookie!

Servings: 16
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • ½ cup coconut oil melted
  • ¼ cup sugar
  • 1 ½ cups white whole wheat flour
FIlling:
  • 2 eggs
  • ¼ cup all purpose flour
  • ½ cup maple syrup
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup nuts

Instructions

    Cup of Yum
  1. To make the crust, combine white whole wheat flour, sugar and melted coconut oil. Line an 8 x 8 pan with parchment and spray uncovered sides. Press dough into pan (see note). Bake at 350 degrees about 15 minutes.
  2. To make the filling, beat the eggs slightly. Add remaining ingredients except nuts and whisk until there are no lumps. Fold in nuts.
  3. Pour over baked crust. Bake at 350 degrees about 25 minutes. The filling will puff up in the middle and won’t jiggle when it’s done.
  4. Cool to room temperature, then cut into bars. Makes about 16.

Notes

  • The uncooked crust dough will look wetter than you expect due to the liquid oil, but will firm up fine when it bakes.