Peanut Butter Pecan Short Bread
A cookie spin on a pie classic - these cookies are 50% flaky butter shortbread, topped with salted pecans, and drizzled with peanut butter for that perfect combo of salty sweet.
Ingredients
for the shortbread crust
- 1/2 cup (1 stick) unsalted Butter cold, cut into 1 inch cubes
- 1/3 cup granulated sugar
- 1 medium egg room temperature, lightly whisked
- 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour sifted
- 1/2 tsp salt
for the peanut butter pecan topping
- 1/3 cup unsalted butter cut into 1 inch cubes
- 1/2 cup brown sugar (light or medium)
- 1/3 cup honey
- 2 tbsp peanut butter smooth
- 1 tbsp heavy whipping cream
- 2 cups pecans roughly chopped
Instructions
for the shortbread crust
- Preheat oven to 350°F. Line a 9" x 9" pan with parchment paper and set aside.
- In a food processor, fitted with the blade attachment, place the sifted flour, granulated sugar, egg, vanilla extract, and salt.
- Pulse 3-4 times to incorporate the ingredients, then add the cubed butter. Continue to pulse until the mixture ressembles course sand with pea sized clumps of butter. (the mixture may be slightly dry).
- Transfer the dough into the prepared pan, and press firmly into the pan with your fingers to get an even layer.
- Freeze for 5 minutes.
- Bake the crust in the middle of the oven for 15 minutes, or until edges are lightly browned.
- Let the crust cool completely in the pan. Leave the oven on.
assemble and bake
- Pour the pecan mixture over the cooled crust using the spatula to get an even layer.
- Bake for 20 minutes. or until the pecan mixture is bubbling and a caramel colour.
- Cool completely before removing from the pan by lifting the parchment paper. Drizzle with extra peanut butter and using a sharp knife cut into 2-inch squares.