Chocolate and Pecan Shortbread Bars

February 28th, 2014

Chocolate Shortbread Bars 3


These bars are one of my favorite sweet treats.  I have blogged about them before, but since I have been posting for so many years, I figured that the first blog post is buried deep in the blogging archives.  The original recipe was called Scandinavian Tea Cakes.  I am sure there is a history there, but to me they are basically chocolate and pecan shortbread bars.  David would be happy if I made these every week.  He has a sweet tooth that requires one piece of chocolate every night.  And my, oh my, do these deliver.  Not just chocolate, but crispy, buttery shortbread too.

Chocolate Shortbread Bars 2 V


I started a New Year’s tradition this year.  At the stroke of midnight, after the hugs and kisses, we sipped our glasses of champagne while eating these chocolate delights.  Everyone agreed that it was the best way to start the New Year.

Chocolate Shortbread Bars 1


The recipe is very simple.  The shortbread crust has just a few ingredients.  Please use the size baking sheet specified.  When you spread the butter and brown sugar mixture on the pan, it is not necessary to get it all the way to the edges.  It spreads as it bakes.  When it is golden brown, take it out of the oven and sprinkle it with good chocolate chips.  The mini chips work well.  Place it back in the oven for 30 seconds to 1 minute just to warm the chocolate.  Then spread it around with a spatula.  Sprinkle it with chopped pecans and place it in the refrigerator to set before slicing the bars.


1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 cup unbleached flour
6 (1.05 oz.) milk chocolate bars, grated ( I used 7 oz. semi-sweet mini chocolate chips)
2/3 cup chopped pecans

Preheat oven to 350 degrees

In a medium mixing bowl, cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended. Spread dough on lightly greased 15 1/2″x10 1/2″x 1″ sheet pan. Bake for 15 to 20 minutes until medium brown. Sprinkle chocolate shavings or chips evenly over cake. Put in oven to melt and when warmed remove from oven and spread over top. Sprinkle with nuts. Cut into squares when cool.

Printable recipe

30 responses to “Chocolate and Pecan Shortbread Bars”

  1. These look absolutely delicious, I love shortbread!

  2. Penny @ The Comforts of Home says:

    Kent loves shortbread, and these look delicious Penny.

  3. Arlene says:

    I’m going on a quilting retreat at the end of the month and these are going with me. Thank you!

  4. Susan says:

    I haven’t had chocolate since the first of the year, and these are totally driving me crazy. I have copied the recipe. I will make these…just not sure how weak I am and how soon I will surrender.

  5. Jane says:

    Penny, I’m six weeks without sugar but when I can have a bit, these are going to be my choice! The problem I have with shortbread is it always seems to crumble when I roll it out. Not enough butter?

    Will you be coming back to N.C. soon? We are hoping to get down in April. It will be good to connect. My tests came out fine and I thank you for your well wishes, 🙂


  6. Sam Hoffer says:

    I can see why these would be delicious with a glass of champagne or red wine perhaps. I wonder if I could use dark chocolate in place of the milk chocolate, or would they not be sweet enough?

  7. bellini says:

    I;m glad that your brought these out of the archive Penny.

  8. Karen (Back Road Journal) says:

    Oh no….I shouldn’t have read this post. I eat one piece of chocolate each evening and your shortbread bars may end up leading to my dessert delinquency as I don’t know if I could eat just one.

  9. Cathy at Wives with Knives says:

    When I crave something sweet this is exactly what I look for. I have to admit I would have a real problem trying to limit myself to one piece. Bringing recipes like this out of the archives is such a good idea. I posted some of my best recipes right at the beginning and I know nobody ever sees them. Thanks for resharing, Penny.

    • Penny Klett says:

      You are so right Cathy. All of my favorite recipes were posted during my first year of blogging. I’ll have to go back and look at your early posts.

  10. Trisha Jones says:

    Would love to have these fo breakfast!! x

  11. Larry says:

    Wow – I believe I gained a couple of pounds just reading this.

  12. Lindaraxa says:

    Right up my alley. Easy, chocolatey and crunchy. Love it!

  13. Jan Tanis says:

    Oooooooooohhh…these look delicious! I’m going to be making these soon!

    Jan…The Comfort of a Safe Place

  14. Susan says:

    This sound right up my ‘sweet tooth alley’! This are a must try that I’ll be pinning and printing 🙂

  15. Mimi Johns says:

    How did I miss this! I love this sort of thing, but must be prudent.

  16. Judy says:

    There is NO way these couldn’t be good!

  17. […] am well on my way to completing my cookie baking.  So far I have made Mexican wedding cookies,  Chocolate and Pecan Shortbread Bars,  and the Sarah Bernhardt cookies.  This year I am wrapping my cookies in clear plastic bags tied […]

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