I love a melt & mix recipe, and this one in no different. Butter Pecan Slice – we call it slice here in Australia, but US readers will know them better as “bars” – either way they taste great.
A crumbly shortbread base, with a simple topping of buttery, brown sugar & pecan goodness. Mmmmmmm.😀 It also isn’t too sweet.
If you are a fan of melt & mix slices or bars, why not try my Easy Date Slice Recipe – Melt & Mix. My most popular post by far!
This one is such a quick & simple recipe, that I’m going to make the post quick & simple. They taste REALLY good. End of story.
Makes 16 squares
Tender & crumbly shortbread base, topped with a combination of butter, pecans & brown sugar.
- 250 g salted butter - roughly cubed - divided
- 1½ cups (280 g) plain/all purpose flour
- ¼ cup (50 g) raw caster sugar
- ⅔ cup (140 g) light brown sugar -firmly packed
- 2 eggs
- ½ tsp vanilla paste
- 1 cup (100 g) pecans - roughly chopped (see note)
- Pre heat oven to 180c fan forced
- Grease & line an 18 cm x 18 cm/7" x 7" baking tin & set aside
- Microwave 150 g of butter on high for 1 - 1½ mins or until melted (cover the bowl with a piece of paper/kitchen towel to keep your microwave clean)
- Add raw caster sugar to butter, mixing to combine & melt sugar
- Add flour, mixing to combine, then press mixture into prepared tin, using a silicone spatula or similar to create an even layer (see note)
- Bake for 10 - 12 mins or until just cooked through then set aside
- Meanwhile prepare the topping
- Microwave remaining 100 g of butter on high for about 1 min, or until melted
- Add light brown sugar & vanilla paste to butter, mixing to combine & melt sugar
- Add chopped pecans to butter mixture & mix to combine
- Add eggs to butter mixture, mixing well to combine
- Pour butter pecan mixture over prepared shortbread base, evenly distributing pecans as best you can
- Bake for 25 mins or until centre of topping is cooked & set
- Allow to stand for 15 mins then cut into 16 squares
A note about chopping your pecans - how roughly (or not!) you chop them is up to you. You could even leave them whole if you want too. Just remember that the appearance of your finished product will depend a lot on the size of your pecan pieces. Large pieces (or whole) of pecans are hard to cut through to create your cute little squares without making a bit of a mess of your topping. Still tastes fabulous but if you like your slice/bars to be neat then I would go for a finer chop.
The more even your shortbread base is prior to baking, the more even your layer of topping will be. For example if one side of your base is higher than the other, your topping will be uneven as it is quite liquid and will just run to the lowest point. Not what we are aiming for.