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Baking recipe · from the recipe book

Cardamom Pecan Oat Shortbread Bars

Buttery, sandy shortbread bars with toasted oats, warm cardamom and cinnamon, and a crunchy pecan-sugar topping.

Cardamom Pecan Oat Shortbread Bars

Ingredients

  • ¾ cup170 gUnsalted buttersoftened
  • ⅓ cup packed70 gBrown sugar
  • 1 tsp4 gVanilla extract
  • 1⅓ cups170 gAll-purpose flour
  • ¾ cup70 gOld-fashioned rolled oats
  • ½ cup chopped50 gPecansfinely chopped
  • 1 tsp2 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ¼ tsp2 gSalt
  • 2½ tsp10 gGranulated sugar

Steps

  1. Heat the oven to 325°F (165°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the oats on a small baking sheet and toast in the oven for 8 minutes until fragrant; let cool.
  3. In a bowl, whisk the flour, toasted oats, cardamom, cinnamon and salt to make the dry mixture.
  4. In a large bowl, beat the butter, brown sugar and vanilla until creamy, about 2 minutes.
  5. Add the dry mixture to the butter mixture and mix on low just until a crumbly dough holds together when pressed.
  6. Press the dough evenly into the pan.
  7. In a small bowl, toss the pecans with the granulated sugar, then scatter the pecan-sugar mixture over the dough and press it in lightly.
  8. Bake 35 to 40 minutes, until the edges are golden and the center is set.
  9. While still warm, score into 12 bars with a sharp knife.
  10. Cool completely in the pan on a rack, about 30 minutes, then lift out and cut along the scores.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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