Honey Pecan Shortbread Bars

No-Egg Brown Sugar Honey Pecan Shortbread Bars are a personal favorite. They're sweet, chewy, and have a buttery flavor from the crumbly brown sugar shortbread crust. I usually make them in smaller batch sizes, but they are in demand this year so here's a 9x13 inch pan recipe. I have the yield as 32, but you can cut these much smaller and serve them as flavor-packed bite size cubes. They're perfect party food for a baby or wedding shower or any event people are looking for small, bite size things so they can try everything. The fact that they are egg-free is a bonus.

Jump to Recipe

Food Processor Brown Sugar Crust

These are very easy to make if you have a food processor. To make the crust, just pulse the flour, salt, sugar and butter into a very dry, crumbly mixture. Don't worry about how dry it is (see below) or try too hard to make it come together, just pat it into the pan and bake for the first 20 minutes. Once the honey & pecan topping is added, everything will come together.

No-Egg Brown Sugar & Honey Pecan Bars Filling

Unlike traditional Pecan Pie Bars, these Brown Sugar & Honey Pecan Bars have no eggs. The honey, brown sugar and butter hold everything in place, and chilling the bars before slicing will help those ingredients do their job. Here's what they look like after cooling and chilling. They come out of the oven looking wet, but once cooled they solidify. Chill, pry them out of the pan, and use a chef's knife to cut.

• Pretzel Caramel Shortbread Bars
• Honey Pecan Bars Without Eggs
• Wheat or Gluten-Free Pecan Shortbread
• Cherry Cheesecake Pie
• Food Processor Cinnamon Rolls

Recipe