Decadent Hazelnut Pecan Dessert Bars

Indulge in the richness of hazelnut pecan dessert bars, a dessert that perfectly merges the nutty flavors of pecans and hazelnuts with a smooth, creamy filling and a crunchy shortbread crust.

The delightful touch of chocolate ganache drizzled on top adds an extra layer of decadence, making these bars a truly irresistible treat. Whether you’re looking for a cozy fall dessert or a unique addition to your holiday dessert table, these pecan hazelnut bars promise a mouthful of joy in every bite.

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Delicious and Simple Pecan Dessert Bars

You’ll fall in love with this recipe for its delightful fusion of textures and flavors. The pecan hazelnut bars offer an indulgent taste experience that is sure to satisfy your sweet tooth. The crumbly shortbread base provides a satisfying contrast to the creamy pecan and hazelnut filling, while the decadent chocolate ganache adds a touch of richness that’s simply irresistible.

Not only that but it’s a versatile dessert that fits perfectly for any occasion, be it a festive holiday gathering or a cozy evening at home. These bars are not just a dessert, they are a celebration of flavors that promises to leave a lasting impression on your palate.

What’s the Best Chocolate to Use?

For the chocolate ganache, it is best to use high-quality semi-sweet chocolate. Brands like Ghirardelli or Guittard provide a great balance of sweetness and cocoa intensity that complements the nutty and caramel flavors of the Pecan Hazelnut Bars.

The quality and type of chocolate can significantly impact the taste and texture of the ganache, hence, opting for chocolates with a higher percentage of cocoa (between 60% to 70%) will create a richer and smoother ganache. However, feel free to use your preferred chocolate to meet your taste preferences.

Ingredients for Making Hazelnut Pecan Dessert Bars

Shortbread Crust

• ½ cup powdered sugar
• 1 cup plus ¼ cup flour
• 9 tbsp unsalted sweet cream butter
• ⅛ tsp kosher salt
• 1 tsp pure vanilla extract ingredient

Pecan Pie Filling

• 6 tbsp unsalted sweet cream butter, softened
• ⅓ cup maple syrup
• ⅔ cup light brown sugar, packed
• ⅓ cup heavy whipping cream
• 2 cup coarsely chopped pecans
• 1 cup chopped hazelnuts

Chocolate Ganache

• ½ cup semi chocolate chips
• ¼ cup heavy whipping cream
• 1 disposable piping bag
• ½ cup chopped pecans
• ½ cup chopped hazelnuts

Instructions

Shortbread Crust

Preheat oven to 350F and line a 8×8 baking pan with parchment paper.

Using a large bowl with a hand mixer, beat together the powdered sugar, flour, salt, vanilla and butter until combined and it looks like crumbs.

Mold the dough into a ball and then press the dough into the baking dish to form a crust.

Bake the crust in the oven for 15-20 minutes.

Pecan Pie Filling

Using a medium saucepan over medium to high heat, combine the butter, brown sugar and maple syrup.

Stir the mixture until melted and the sugar is dissolved.

Bring to a slight boil and allow to boil for 1 minute.

Remove from heat and stir in the heavy whipping cream.

Fold in the chopped pecans and hazelnuts.

Pour over the shortbread crust and spread evenly.

Bake in the oven for 30-40 or until the mixture is set!

Allow to cool to room temperature before moving into the fridge overnight.

Chocolate Ganache

Using a small pot bring the heavy whipping cream to a simmer and pour over chocolate chips in a medium bowl.

Whisk until smooth and let cool for 30 minutes.

Scoop the ganache into the piping bag and cut the tip off to drizzle over the pecan pie bars.

Sprinkle the chopped pecans and hazelnuts over. Wait until ganache cools complete;y before cutting into bars.

Recipe Tips

• When chopping the nuts for the filling, make sure not to chop them too finely. The larger pieces provide a wonderful texture and flavor.
• If you find the shortbread crust too crumbly when mixing, try adding a dash more butter until it holds together better.
• The pie filling will set as it cools, so don’t worry if it seems a bit runny when it first comes out of the oven.
• Be patient when making the chocolate ganache. It should be whisked slowly until smooth to avoid any lumps or grainy texture.
• When spreading the pecan pie filling on the shortbread crust, do it gently to avoid mixing the layers.
• If you prefer a less sweet dessert, try using darker chocolate for the ganache.
• Always allow the bars to cool completely before slicing to ensure they hold their shape well.

Thankyou so much for stopping by, we hope you enjoy this recipe as much as we do!

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