Ingredients
Equipment
Method
Prep and bake the shortbread base
- Preheat the oven to 350F and line a 9x13 pan with parchment for easy lifting.
- Combine all-purpose flour, powdered sugar, cornstarch, and salt, then cut in cold unsalted butter until the dough just comes together.
- Press the dough firmly and evenly into the prepared pan, then bake 18-20 minutes until pale golden.
Cook the pecan filling and finish baking
- Melt unsalted butter, brown sugar, honey, and heavy cream in a Dutch oven over medium heat until fully smooth.
- Bring the mixture to a boil and cook 2 minutes, stirring to prevent scorching.
- Remove from heat and stir in salt, vanilla extract, and whole pecans until glossy and evenly coated.
- Pour the pecan filling over the hot shortbread, then bake 20-25 minutes more until set.
- Sprinkle with flaky sea salt and cool completely before slicing for clean, firm bars.
Notes
Pro tip: for the cleanest slices, let the bars cool completely (or chill) before cutting so the filling fully sets. Store covered in the refrigerator up to 5 days; freeze bars up to 2 months. For a lighter option, use light brown sugar and half-and-half in place of heavy cream, keeping baking time the same.