Chocolate Pecan Shortbread Bars

 inspired by a recipe found online inspired by Food & Wine February 2026

 

Shortbread;
 1 cup all-purpose flour 

 1/2 cup unsalted butter, softened

 1/4 cup powdered sugar 

 1/8 teaspoon sea salt

Preheat oven to 350°F. Line an square baking pan with parchment, leaving a 1-inch overhang on all sides.

Pulse flour, butter, powdered sugar, and fine sea salt in a food processor until a soft dough forms, 8 to 10 pulses. Transfer dough to prepared baking pan. Firmly press dough into an even layer in bottom of baking pan. Chill in freezer, uncovered, until firm, about 10 minutes.

Bake shortbread until golden brown, about 20 minutes. Transfer baking pan to a wire rack, and let cool while making the topping. Leave oven on. 

Topping;
 1/3 cup packed dark brown sugar
 1 tablespoon all-purpose flour
 4 ounces dark chocolate baking bar, chopped 

 1/2 cup unsalted butter
 2 tablespoons Rogers Golden syrup
 1 tablespoon cream
 2 large eggs, at room temperature, beaten
 1 1/2 cups finely chopped toasted pecans
 1/2 teaspoon flaky sea salt, for garnish 

Whisk together brown sugar and flour in a medium saucepan until well combined. Add chocolate, butter, corn syrup, and cream; cook over low, stirring constantly, until just melted and smooth, 3 to 4 minutes. Remove from heat, and let cool slightly, about 5 minutes. Whisk in eggs until well combined; fold in pecans. Spread topping evenly over shortbread. 

Bake at 350°F until topping is set, about 25 minutes. Let cool in baking pan on a wire rack at room temperature for 30 minutes. Chill in the refrigerator until firm, 1 to 2 hours. Lift to remove bars from pan using foil overhang as handles. Sprinkle lightly with flaky sea salt. Cut into 16 squares, and serve.