Crispy Chocolate Pecan Shortbread – You know that feeling when you just want something sweet but not over-the-top? Something simple, but still makes everyone stop and go, “Wow.” That’s what this Crispy Chocolate Pecan Shortbread is all about. It’s got that buttery, melt-in-your-mouth shortbread topped with velvety chocolate, plus those crunchy bits of toffee and pecans that just make everything better. It’s the kind of dessert that feels a bit fancy, but in reality, you barely have to think about it. And the best part? It’s one of those recipes that you’ll want to share—unless you keep it all for yourself, which is totally understandable, by the way.
The first time I made this recipe, I wasn’t trying to make anything special. It was one of those days where I looked at what was left in my pantry and thought, “Okay, let’s see what I can throw together.” I had a bit of butter, some chocolate chips, a half-used bag of pecans, and a few random bits of toffee leftover from another recipe. So, I just went for it, figuring, “Hey, if it turns out, great. If not, no big deal.”
But then, something magical happened. The smell of buttery shortbread and melting chocolate filled the kitchen, and before I knew it, my husband was wandering in with this curious look on his face. You know that look—where they’re trying to play it cool but are really hoping to get a bite before dinner. When it finally cooled, I cut into it, and after that first bite, we just looked at each other and knew—this was a keeper. My child was already asking for seconds before I could even get the tray to the table. Now, whenever we make it, it’s like a little family tradition. It’s simple, but it brings us together. And isn’t that what the best recipes do?
What makes this Crispy Chocolate Pecan Shortbread truly special?
You’re going to love this shortbread for so many reasons. First off, it’s ridiculously easy to make. Six ingredients, one pan, and you’re done. But what really sets it apart? It’s the layers. That buttery, tender shortbread that just melts in your mouth, topped with smooth, melted chocolate that feels like pure indulgence. And don’t even get me started on the toffee bits—they add this perfect caramel crunch that balances everything out. Oh, and the pecans? They give the whole thing a nutty, slightly salty bite that takes it over the top. Seriously, it’s a dessert that’s got it all—sweet, crunchy, rich, and totally satisfying. What more could you want?
What You Need To Make This Crispy Chocolate Pecan Shortbread Recipe?
Granulated sugar: This is what gives the shortbread that subtle sweetness without overpowering the buttery flavor. It’s just the right amount to balance everything out, you know? We’re not making candy here, so the sugar just adds a gentle sweetness that lets the chocolate and toffee shine later on.
Butter: This is the real star of the show. You want your butter at room temperature so it creams perfectly with the sugar, making that shortbread rich, soft, and just a bit crumbly. Trust me, don’t rush it—let the butter do its thing. The better the butter, the better the shortbread, no question.
All-purpose flour: Nothing fancy here, just good ol’ flour to give the shortbread its structure. But the key is to add it slowly—like, really take your time with this step. You don’t want to overmix and end up with a tough dough. Keep it light, and the shortbread will reward you with that melt-in-your-mouth texture.
Semi-sweet chocolate chips: These are the magic makers. Once you pour the melted chocolate over that warm shortbread, it’s game over. You get that perfect, smooth layer that hardens up just enough to hold everything together but stays soft enough to melt in your mouth. And honestly, if you’re more of a dark chocolate lover, you could totally swap these out for a richer flavor.
Toffee bits: Ah, the toffee bits. These add that unexpected little crunch and a caramel flavor that works so well with the chocolate and buttery base. It’s like that little extra “oomph” that takes the whole thing to another level. You sprinkle them on while the chocolate is still warm so they stick—and every bite has that perfect, crunchy surprise.
Chopped pecans: These guys bring the crunch and a little bit of earthy, nutty flavor to balance out the sweetness. Plus, they give the shortbread that satisfying texture contrast. If you toast them a bit before adding them, the flavor really pops, but honestly, they’re great either way. No pecans? You could totally use walnuts or almonds instead. Whatever works!
Steps To Make Crispy Chocolate Pecan Shortbread:
Preheat your oven to 250°F. It’s low and slow for this recipe, but trust me, the crispy texture you get is totally worth the wait.
Cream together the butter and sugar in a large bowl. You want the butter nice and soft, so it mixes easily with the sugar. You’re looking for a smooth, creamy texture—no lumps. This is where the magic starts, so take your time!
Add the flour slowly. I mean really slowly—do it in parts so everything gets incorporated smoothly. It might seem like it’s taking forever, but you don’t want to overwork the dough. We’re aiming for a light, crumbly shortbread, so gently mix until the flour is just blended in.
Spread the dough into an ungreased jelly roll pan (I usually use a 12″x17″ one, but if you’ve got a smaller one, that works too). Grab your rolling pin and smooth the dough out until it’s about 1/4” thick. If your pan is smaller, go for 1/2” thickness instead.
Bake for 1 1/2 to 1 3/4 hours (or up to 2 1/2 hours if you’re using a smaller pan). I know, it seems like forever, but patience is key here. You’ll know it’s done when the edges are lightly golden, and the shortbread feels firm to the touch.
While the shortbread is baking, soften your chocolate chips in the microwave. You don’t want them completely melted—just soft enough to spread easily. Do it in short bursts and stir in between so you don’t accidentally burn them. No one wants burnt chocolate!
As soon as the shortbread comes out of the oven, pour that softened chocolate right over the top. It’ll melt beautifully since the shortbread is still warm. Take a spatula and spread the chocolate out in an even layer, covering every corner.
Sprinkle the toffee bits over the melted chocolate while it’s still soft. This is where the magic happens—those little crunchy bits stick perfectly to the chocolate.
Next, sprinkle the chopped pecans on top. Try to spread them out evenly so every square gets a bit of that nutty crunch.
Cut the shortbread into squares or bars while it’s still warm. Use a sharp knife and cut through the chocolate before it hardens too much. Let them cool on the pan (but make sure they’re not touching). Don’t be tempted to refrigerate—let the chocolate set at room temperature so it stays nice and shiny.
Tip:
Here’s a game-changer for this recipe: when you melt the chocolate, add a teaspoon of coconut oil to it. I know, sounds odd, but hear me out. The coconut oil helps the chocolate spread more smoothly and gives it that glossy finish we all love. Plus, it makes the chocolate set with just the right snap when it cools. The best part? It adds the tiniest hint of coconut flavor that complements the toffee and pecans without overpowering anything. Just make sure to melt the chocolate in short bursts in the microwave so it doesn’t burn. And when you mix in that coconut oil, stir until it’s fully incorporated, and then pour it over your warm shortbread. The result is a silky, smooth layer of chocolate that’s easy to slice and looks absolutely gorgeous when it’s all set.
Frequently Asked Questions:
Can I use a different kind of chocolate?
Absolutely! If you prefer dark chocolate or even milk chocolate, go ahead and swap them in. Just keep in mind that dark chocolate will make the shortbread a bit less sweet, while milk chocolate will make it a little richer and creamier. It’s really up to your personal taste!
Do I really need to bake the shortbread for that long?
Yep, the long bake time at a low temperature is key to getting that crispy, light texture. I know it’s tempting to crank up the heat to speed things up, but resist! The slow bake lets the shortbread dry out just enough without getting too hard. It’s worth the wait, I promise.
Can I freeze this shortbread?
You sure can! Just let the bars cool completely and then pop them in an airtight container or freezer bag. They’ll keep in the freezer for up to a month. When you’re ready to enjoy them, just thaw at room temperature—no need to rush the process.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Chocolate Pecan Shortbread
Ingredients
- 1 cup of granulated sugar
- 1 pound of butter softened at room temperature
- 4 cups of all-purpose flour
- 1 package of semi-sweet chocolate chips 12 ounces
- 5 ounces of toffee bits
- 5 ounces of chopped pecans
Instructions
- Set your oven to 250°F so it’s ready to go when you are. Now, grab a large bowl and cream the butter and sugar together until it’s nice and fluffy—this is what gives the shortbread that melt-in-your-mouth texture we love.
- Next, start adding the flour. Don’t dump it all in at once—add it a little at a time, mixing between each addition. You want to make sure the flour is fully incorporated before adding more, so the dough stays light and crumbly.
- Once the dough is ready, press it into an ungreased jelly roll pan (I usually go with a 12"x17" size, but a smaller 9"x12" works too if you want thicker bars). Use a rolling pin to smooth it out evenly until it's about 1/4" thick. If you’re using the smaller pan, aim for around 1/2" thick.
- Pop the pan into the oven and let it bake low and slow—about 1 1/2 to 1 3/4 hours for the larger pan, and 2 to 2 1/2 hours for the smaller one. You’re looking for the edges to turn a light golden brown.
- While it’s baking, soften your chocolate chips in the microwave—do this in short bursts so they don’t scorch. As soon as the shortbread comes out of the oven, pour that melty chocolate right over the top and spread it out evenly with a spatula.
- Now for the fun part: sprinkle the toffee bits on top while the chocolate is still warm, followed by the chopped pecans. The heat from the shortbread will help everything stick beautifully.
- Before the chocolate hardens completely, cut the shortbread into squares or bars with a sharp knife. Let them cool in the pan, making sure they’re not touching each other while the chocolate sets. Resist the urge to speed things up by refrigerating them—just let them set at room temperature for the best texture. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
