Chocolate Pecan Shortbread Squares Chocolate Pecan Shortbread Squares

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

Made with caramel pecan candies and regular pecans and drizzled with white and dark chocolate, these shortbread squares make the perfect accompaniment to your afternoon cuppa.

  • Prep time 25 minutes
  • Total time 1 hour & 45 minutes



Preheat oven to 300°F. Line 9-inch square cake pan with parchment paper.

In bowl, using hand mixer on low speed, beat together butter, icing sugar, vanilla and salt just until combined. Increase speed to medium; beat until light and fluffy, 4 to 5 minutes. Stir in flour and all but 2 tbsp each of the caramel pecan candies and pecans just until combined.

Press dough into bottom of prepared pan, smoothing top; sprinkle with reserved caramel pecan candies and pecans, pressing gently to adhere.

Using sharp thin knife, score surface of dough into 25 squares; with fork, prick each square several times. Refrigerate until firm, about 30 minutes.

Bake until firm and light golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Drizzle with white chocolate and dark chocolate (if using); refrigerate until set, about 20 minutes. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Test Kitchen Tip: Leave parchment paper overhanging on two sides of the pan when lining. This gives you built-in handles, making removing cooled shortbread from the pan a cinch.



Omit white chocolate and dark chocolate. Substitute chocolate-covered caramel pecan candies and pecans with 1/3 cup chopped crystallized ginger and 100 g chopped dark chocolate, reserving 2 tbsp of each to press over top before refrigerating.

Omit white chocolate and dark chocolate. Beat 1 tbsp finely grated orange zest into butter mixture. Substitute chocolate-covered caramel pecan candies and pecans with 1/2 cup dried cranberries, reserving 2 tbsp to press over top; sprinkle with 1 tbsp coarse sugar before refrigerating. 

Makes 25 squares.

Nutritional facts PER SQUARE: about

  • Fibre 1 g
  • Sodium 53 mg
  • Sugars 4 g
  • Protein 2 g
  • Calories 112
  • Total fat 5 g
  • Potassium 35 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g


  • Iron 4
  • Folate 10
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Chocolate Pecan Shortbread Squares