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“This is a fantastic recipe from Martha Stewart - so delicious!! These buttery treats are made with an easy press-in-the-pan shortbread crust.”
24 bars

Ingredients Nutrition


  1. Preheat oven to 375°F Line a 9-inch square baking dish with foil.
  2. FOR THE CRUST: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
  3. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.
  4. Prick bottom of dough; bake until lightly golden, 22-25 minutes. Let cool while preparing filling.
  5. MAKE THE FILLLING: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
  6. Remove pan from heat. Whisk in cream and salt; mix in pecans.
  7. ASSEMBLE AND BAKE: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
  8. Bake until bubbling and amber-colored, 18-22 minutes. Cool completely in pan.
  9. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars,.

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