Pecan Treats

These layered pecan bars build flavor from the bottom up. A buttery shortbread crust gets pre-baked golden, then topped with Heath brickle bits and a gooey filling of brown sugar, eggs, coconut, and chopped pecans. The chocolate chips sprinkled on while still hot melt into a glossy, imperfect swirl on top.

The two-stage bake is what gives these bars their texture. The crust firms up first at a higher temperature, then the topping bakes at a lower heat so the filling sets without the crust burning. Pulling them at just golden keeps the topping chewy rather than crunchy.

The melted chocolate won’t cover every square inch, and that’s exactly right. The partial coverage gives you bites with chocolate and bites without, keeping each piece interesting.

Chef Tips

• Press the shortbread crust evenly and firmly. Thin spots will overbake and thick spots will be doughy.
• Sprinkle the brickle bits on the hot, just-baked crust so they start to soften and adhere before the topping goes on.
• Let the bars cool completely before cutting. The filling needs time to set or it’ll crumble apart.
• Use a sharp knife dipped in hot water for clean cuts through the chocolate layer.

Variations

• Swap chocolate chips for white chocolate or butterscotch chips for a different finish.
• Use walnuts instead of pecans for a slightly more bitter, earthy flavor.
• Skip the coconut and double the brickle bits for maximum toffee crunch.