Description
This recipe elevates classic shortbread into rich layered bars featuring a buttery base, a gooey dulce de leche center, and a crunchy pecan crumble top, perfect for a sophisticated dessert with minimal fuss.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (100 g) powdered sugar, sifted
- 2 1/4 cups (280 g) all-purpose flour
- 1 cup (100 g) pecans, toasted and finely chopped
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) fine sea salt
- 3/4 cup (180 g) dulce de leche, warmed slightly
- 1/2 teaspoon (2 g) flaky sea salt, for garnish
Instructions
- Prep Oven and Pan: Preheat oven to 325°F (160°C). Line an 8×8 inch square baking pan with parchment paper, allowing overhang for easy removal.
- Cream Butter and Sugar: Beat softened butter and sifted powdered sugar in a large bowl on medium speed for 3-4 minutes until light and fluffy.
- Combine Wet Ingredients: Mix in vanilla extract and fine sea salt until just combined. Scrape down the bowl sides.
- Mix Flour and Pecans: Gradually mix in all-purpose flour on low speed until a shaggy dough forms. Gently fold in the toasted, chopped pecans by hand. Do not overmix.
- Press Base Layer: Take half of the shortbread dough mixture and press it evenly into the bottom of the prepared pan to create a compact base layer.
- Add Dulce de Leche: Spread the slightly warmed dulce de leche evenly over the pressed shortbread base.
- Crumble Top Layer: Crumble the remaining half of the shortbread dough evenly over the dulce de leche layer and press lightly.
- Bake Until Golden: Bake for 30-35 minutes, or until the edges are lightly golden brown. Cover loosely with foil if the top browns too quickly.
- Cool Completely: Remove from oven and cool completely on a wire rack for at least 2 hours to allow the layers to set before cutting.
- Cut and Garnish: Lift the bars from the pan using the parchment paper handles. Cut into 16 uniform squares and sprinkle with flaky sea salt just before serving.
Notes
For clean cuts, ensure the bars are completely cool before slicing; chilling in the refrigerator for 30 minutes helps. If the dough crumbles too much when pressing, add a tablespoon of softened butter or milk. If the dough is too soft to crumble for the top layer, chill it for 10-15 minutes first. Toasted pecans are essential for flavor. Store finished bars in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg