Pecan Frangipane Bars Recipe with Shortbread Crust on Bottom
These Pecan Frangipane Bars have a buttery, golden shortbread crust at the bottom, a layer of roasted pecans on top, and a generous layer of a creamy, delicious pecan frangipane filling in the middle. This recipe is baked with a homemade pecan frangipane (creamy pecan filling) that incorporates an easy-to-make pecan butter along with fridge and pantry-friendly ingredients like brown sugar, maple syrup, eggs, butter, and flour. It’s like pecan pie but so much better, all in an easy-to-follow recipe.
Equipment
- Baking sheet (for roasting pecans)
- 8×8-inch baking pan
- Parchment paper
- Food processor
- Medium mixing bowls
Ingredients
Pecan Frangipane
- 3 cups pecans unroasted, unsalted
- ¾ cup + 3 tablespoons brown sugar
- ⅓ cup softened butter
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs room temperature
- 2 tablespoons all-purpose flour
Shortbread Crust
- ½ cup softened butter
- ¼ cup + 2 tablespoons superfine white sugar caster sugar
- 1½ teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ⅛ teaspoon salt
Finishing Touches
- 1¼ cup pecan halves unroasted, unsalted
- 1 tablespoon turbinado sugar optional
Instructions
Pecan Frangipane
- Prep and Roast: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, add 3 cups of pecans, and roast for 8-10 minutes until lightly golden and fragrant. Be careful not to over-roast, as burnt pecans can add bitterness to the filling.
- Cool and Process: Place the roasted pecans in the fridge and allow to cool completely. Once cooled add them to a food processor to make the pecan butter. Pulse about 15-20 times, then run the food processor on high. If the chopped pecans start sticking to the bowl, turn off the mixer and use a spatula to move the pecans from the walls of the bowl to the middle again. Close the lid, pulse the mixer a few times, and turn it back on high. Repeat this process as much as needed until the pecans have turned into a nearly-smooth cream but be careful to not overmix.
- Mix Wet Ingredients: In a medium bowl, combine ¾ cup + 3 tablespoons brown sugar, ⅓ cup softened butter, 2 teaspoons pure vanilla extract, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and ¼ teaspoon salt Mix until smooth. Add 2 large eggs one at a time, mixing just until combined.
- Add Dry Ingredients: Add 2 tablespoons all-purpose flour and mix gently to avoid overworking the batter.
- Combine with Pecan Butter: Fold the pecan butter into the mixture until evenly incorporated. Refrigerate the frangipane for at least 30 minutes while preparing the crust.
Shortbread Crust
- Prep: Grease and line an 8×8-inch baking pan with parchment paper and set aside.
- Cream Together: In a medium bowl, cream together ½ cup softened butter and ¼ cup + 2 tablespoons superfine white sugar until light and fluffy. Add 1½ teaspoons pure vanilla extract and mix to combine.
- Add Dry Ingredients: In a separate bowl, whisk together 1¼ cups all-purpose flour and ⅛ teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Press and Par-Bake: Press the dough evenly into the bottom of the prepared pan. Chill for 15-30 minutes, then bake for 13 minutes or until just barely golden. Remove from oven and allow to cool completely or until only slightly warm.
Assemble & Bake
- Layer the Filling: Spread the chilled pecan frangipane over the cooled shortbread crust, creating an even layer. Arrange pecan halves over the frangipane in a single layer and sprinkle with turbinado sugar if using.
- Bake: Place the bars on the middle rack of the preheated oven at 350°F (175°C) and bake for 40 minutes, checking at the 30- 35 minute mark to ensure the pecans on top aren’t too dark. Once the frangipane is fully baked and set, remove from the oven and let it cool.
- Cool and Slice: Allow the bars to cool for at least an hour to set. Slice into squares and enjoy! Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
These Pecan Frangipane Bars make a stunning addition to any dessert spread, and they’re easy to make ahead. Perfect for holidays, gatherings, or just a cozy night in! Let me know how they turn out and feel free to share any tweaks you make to this recipe!
Very delicious. Great pecan forward flavor. I think they are better than pecan pie. Looking forward to making these again at Thanksgiving. My family couldn’t wait to eat them before completely cooled though definitely easier to cut if you wait for them to cool. Delicious both warm and when cooled. We topped it with fresh whipped cream.
Hi Amy! What a beautiful review. I’m so happy to hear everyone loved it and I’m honored to hear you’ll be serving this on Thanksgiving! That means so much to me.
Can’t wait to hear what you’re making next!
-Dee
This filling is Perfect!
Thank you for the recipe!
I’m so happy to hear you liked it! Enjoy!!
-Dee
Will this work with gluten free flour? I would like to make it for someone who has celiacs. Thanks!
Hi Pavi! While I haven’t tested it, I think you should be safe to use the 1:1 Gluten Free flour. The shortbread texture may differ, but it should largely work. I’d love to hear if you try it!
-Dee
Can the filling and par baked crust be prepared a few days in advance?
Hi Ruchika! Yes, you can. Enjoy!
-Dee
Do these freeze well?
Hi Kristi. While they’re best served same day, you should be able to freeze them in an air-tight container. Let them sit out to come to room temperature on their own (no microwave) before serving for the best texture and flavor. I’d love to hear how it goes!
-Dee