Pecan Fingers

These pecan finger bars have two distinct layers: a crumbly shortbread base pressed into the pan and cooked first, then a chewy brown sugar and pecan topping spread over the hot crust and microwaved until set. The whole thing is done in about 12 minutes of cook time.

The shortbread layer uses powdered sugar instead of granulated, which gives it a finer, more tender crumb that dissolves on your tongue. Pressing it firmly and evenly into the pan is what ensures it cooks uniformly in the microwave without dry spots or doughy patches.

The pecan topping is essentially a pecan pie filling in bar form: eggs, brown sugar, vanilla, and chopped pecans baked into a sticky, chewy layer that firms up as it cools.

Chef Tips

• Rotate the dish a quarter turn at the halfway mark for both layers. Microwaves cook unevenly, and rotating ensures no hot spots.
• Spread the pecan topping while the crust is still hot. The heat starts setting the bottom of the topping immediately for better adhesion between layers.
• Cool completely before cutting. The topping needs to firm up or the bars crumble and fall apart.

Variations

• Swap pecans for walnuts or a mix of both for a different nutty flavor.
• Drizzle melted chocolate over the cooled bars before dusting with powdered sugar.
• Add a teaspoon of bourbon or rum extract to the pecan topping for a boozy pecan pie flavor.