Crispy Chocolate Pecan Shortbread
This Crispy Chocolate Pecan Shortbread is like that perfect little treat you didn’t know you needed until you tried it. It's got that buttery, melt-in-your-mouth shortbread base that’s just crispy enough to keep things interesting. Then, there’s this silky layer of melted chocolate on top that feels totally indulgent, followed by a sprinkle of toffee bits and toasted pecans for that sweet, nutty crunch. It’s one of those desserts that looks and tastes like you spent hours on it, but the truth? It’s ridiculously easy to make with just six ingredients. Whether it’s for a special occasion or just because you’re craving something good, this shortbread always hits the spot!
24 Servings
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
Want to make this recipe gluten-free? It’s totally doable! Just swap the all-purpose flour with your favorite gluten-free flour blend. I’d recommend one that’s specifically made for baking, so you get that same crisp and tender shortbread texture. Also, be sure to double-check that your toffee bits and chocolate chips are gluten-free—most are, but it’s always good to be sure. The rest of the recipe stays the same, and honestly, you’ll hardly notice the difference. You’ll still get that buttery, chocolatey crunch everyone loves!