Candied Shortbread Bars

Candied Shortbread Bars are crunchy, tasty, and thoroughly satisfying. Coconut flakes, pecans, and brown sugar make up the candied topping, and the shortbread crust is the perfect amount of chewy. Scrumptious and enough to share.

Baked in a 15 x 10″ pan, cut the bars into any size; big or small.

Small pieces fit beautifully inside tins to be given as gifts, such as at Christmas or Valentine’s Day.

On the other hand, cut the pieces into large pieces to get your fill of all that deliciousness.

Basically, though, you can cut them into different sizes. It is a 15 x 10″ after all.

One tip I’ll share up front is to cut them when they’re still warm. This way, the knife cuts through smoothly before the top hardens.

Ok, let’s get started.

Making Candied Shortbread Bars

You’ll need a 15 x 10″ baking sheet with sides. You won’t need to grease it, though — the butter in the crust does it for you.

Start with the Shortbread crust:

In a large bowl, beat the butter until it’s light and fluffy.

Then, add the flour, sugar, and salt. Mix until thoroughly combined.

There will be lumps of butter, so keep beating until the batter is dry and crumbly.

Dump in onto the baking sheet, then press down into an even layer.

Bake the crust for 10 minutes while you make the candied topping.

Making the Candied Topping:

Wipe out the bowl and reuse. Beat the eggs until light and fluffy.

Then, add the brown sugar, flour, baking powder, and vanilla.

Beat this mixture until smooth and no lumps remain.

Next, fold in the coconut and pecans. If you don’t have pecans, you can use walnuts if you prefer.

When the crust is done baking for the 10 minutes, remove it from the oven.

Drop dollops of the topping over the crust, then spread carefully into an even layer.

I use an off-set spatula, like you use to spread frosting.

Also, it spreads easier if you press down lightly, instead of left-to-right.

Bake the bars for another 20 minutes, or until the top is a beautiful golden brown.

Just a reminder that it’s best to cut into bars while the topping is still warm.

Once the topping is cool, the surface cracks like a brownie when you cut into them (pictured).

After they’re cool, dust the surface with powdered sugar. Beautiful and delicious.

More Dessert Bars recipes:

• Granny Smith Harvest Bars
• Berry Oatmeal Bars
• Orange Cream Cheese Bars
• Peanut Butter Brownie Bars

Or, enter “bars” in the search bar to view them all. Wow, that’s a lot of bars.

If you tried and love these bars, please consider rating the recipe card with 5 stars and leaving a comment further below.

Candied Shortbread Bars

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In the mean time, happy baking and have a blessed day.

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A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.