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shortbread nut bars with chocolate drizzle
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Sticky Shortbread Nut Bars

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes

Ingredients

Shortbread Layer:

  • 320 g AP flour
  • 150 g cornstarch
  • 140 g sugar
  • 2 cup + 4 tablespoons butter
  • 1 teaspoon salt

Filling:

  • 2 tablespoons butter
  • 1/3 cup brown sugar dark
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup dark corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon Maker’s Mark
  • Zest of half an orange

Assembly:

  • 1 cup roasted salted pistachios kernels, lightly chopped
  • 1 cup roasted salted cashews, lightly chopped
  • ½ cup dark chocolate chips melted
  • Sea salt optional

Instructions

Shortbread layer:

  • Pre-heat the oven to 350 degrees F
  • In the base of a stand mixer, add softened butter and sugar. Cream sugar and butter together until the mixture is pale and fluffy. Then add in the flour, cornstarch, and salt. Pulse together the ingredients until they are just combined
  • Pat the shortbread into a parchment lined 9x13 pan until it forms an even layer
  • Bake for 45-55 minutes until the crust is golden brown

Filling:

  • In the bowl of a stand mixer or with a hand mixer, beat together butter and brown sugar
  • After butter and sugar are well combined, add in the egg. Mix the egg and butter together until fully incorporated
  • Add vanilla extract and vanilla bean paste, corn syrup, salt, bourbon, orange zest and mix. Set aside

Assembly:

  • Add chopped nuts onto the golden shortbread base. Pour filling over top
  • Cook at 350 for 30 minutes (filling shouldn’t jiggle when shaken)
  • Allow the bars to cool and drizzle with dark chocolate and sprinkle with sea salt