Deck the dessert platters this holiday season with these decadent Espresso Pecan Pie Bars ☃️🎁 The sweet and crunchy pecan filling has a touch of bitter coffee flavor from our Triple Strength Espresso Compound and it sits atop a crisp and flavorful pecan shortbread crust warmly flavored with our Vanilla Butter Extract.
Ingredients
SHORTBREAD CRUST
PECAN FILLING
- ½ c. Butter
- 3 lg. Eggs
- ¼ c. Sugar
- 1/2 Cup Light Corn Syrup
- 1 c. Brown Sugar
- 1 tbsp. Milk
- 4g. Amoretti® Vanilla Butter W.S
- ½ tsp. Kosher Salt
- 1 ½ tsp. Lemon juice
- 1 tbsp. All-purpose Flour
- 2 c. Pecans (chopped)
Directions
- Preheat the oven to 350 degrees.
- Toast your pecans while pre-heating. Flip pecans after 5 minutes. Roast for 7-10 minutes. When you can smell the pecans, that a good sign they are ready to be removed and cooled.
ESPRESSO SHORTBREAD CRUST
- Line 9x13 inch pan with parchment paper. You may use foil or the pan itself, just be sure to spray nonstick spray. Lining the pan is best so you can remove and cut with easy.
- In a stand bowl beat 1 cup of butter until light and fluffy (2-3 minutes). Remember to scrap the edges of the bowl.
- Add ½ cup. Sugar and 1/3 cup brown sugar. Beat until the mixture is smooth and creamy. Scrape those edges!
- Add vanilla butter extract, salt, triple strength espresso compound
- Add flour, beat all flour in. Once combine, stop mixing.
- Transfer the dough mixture onto a 9x13 inch pan. Spread evening to cover the bottom the pan. Do not form an edge, press entire dough down flat.
- Bake shortbread at 350 for 18-20 minutes. Remove from oven and set aside until filling is made.
PECAN TOPPING
- Begin by browning butter. Doing so will give a deep nutty flavor to your butter, which compliments the pecans. In a small saucepan bring ½ cup butter to a boil. A thick white foam will form once it’s receded, you will notice brown particles at the bottom of the pan and a nutty aroma being released the butter is browned and should be removed from heat and set aside to cool. Through out the process, do not walk away as the butter can burn rather quickly. Stir frequently.
- Grab the same mixer bowl used for the shortbread base and discard of any crumbs left behind. (Ain’t nobody got time for them extra dishes) Add eggs and beat until they are light in color.
- Add sugar, brown sugar, light corn syrup and milk. Beat well.
- When you butter has cooled, add to egg mixture. Be sure your eggs do not curdle. Combine well.
- Add vanilla butter w.s extract, kosher salt, fresh lemon juice and flour. Beat all together. There should be no clumps of flour.
- Chop your toast pecans and fold into mixture.
- Pour the mixture on top of the espresso shortbread, spreading to the edges evenly. okay if the shortbread is warm or hot even.
- Bake at 350 degrees for about 30-35 minutes. The center of the bars may not be firm when removing from the over. However, the edges should be.
- Allow to cool completely at room temperature. Cut as desired.
- Top with vanilla ice cream and Cream Di Caramel Syrup.
