Honey Pecan Dark Chocolate Shortbread

Wait, weren’t we talking about amazing holiday cookies just the other day?  Yes, I know I just gave you those addictive Maple Jam Thumbprint Cookies a few days ago.  Too many cookie recipes, too soon!  Well, ’tis the season for homemade baked goods.  Besides, who can go to a party with only one type of homemade cookie?  Underachievers, that’s who.  These shortbread wedges are ultimate party showstoppers.  People will be raving.  You will be a party queen.  Recipe requests will come pouring in.  Holiday cookie success.

shortbread with chocolate

Sweetened entirely with honey and made with whole wheat flour, these hover on the border of healthy cookies.  Eh, the cup of butter aside … they might qualify.  Either way, they only have six ingredients and I can pronounce all of them which is enough for me.  Honey-sweetened and pecan-studded, these addictive shortbread wedges are drizzled with enough decadent dark chocolate to satisfy even the most demanding palette.

baked shortbread

Shortbread has to be one of the easiest things to make.  Beat together butter and usually sugar, but in this case, honey.  Add flour/nuts/flavoring.  Bake.  Cut.  Eat.  I decided to take it up a notch in difficulty by drizzling melted dark chocolate over the top.  Even that added step doesn’t move these beauties out of the Insanely Simple To Make category.

shortbread with chocolate drizzle

I used a 9 inch fluted tart pan with a removable bottom for this batch.  If you don’t have a pan with a removable bottom, you could always line the pan with foil or parchment paper leaving a few inches overhang to use as handles to pull the shortbread out once it’s done.  Be sure to score the shortbread before baking to prevent it from crumbling when you finally go to cut it.

dark chocolate shortbread

Use the best chocolate you can find.  So much of the flavor comes from the chocolate that you want to use a high quality chocolate.  Lindt is pretty readily available if you can’t get your hands on the good stuff like Valrhona or Scharffen Berger.  Feel free to experiment with flavor combos.  I think this would be lovely with a little fresh orange zest grated into the shortbread batter.  Doesn’t that sound perfect?  Endlessly adaptable and beyond simple, this is a holiday cookie recipe you will want to hang on to for years to come.

chocolate shortbread on plate


Honey Pecan Dark Chocolate Shortbread

Yield: 16 wedges


1 cup (2 sticks) unsalted butter
1/3 cup honey
1 teaspoon vanilla extract
2 1/2 cup white whole wheat flour
3/4 cup chopped pecans, plus extra for topping
6 oz dark chocolate (70% cocoa)


- Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
- Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
- Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
- Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
- Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
- While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
- Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.

  Pin It

8 Responses to “Honey Pecan Dark Chocolate Shortbread”

  1. 1
    Lauren at Keep It Sweet — December 21, 2011 6:08 am

    I love how pretty these cookies come out! These would make a great addition to any holiday party.

  2. 2
    Mary Lynne — December 21, 2011 8:24 am

    These look great! Do you have time to make a batch to bring for Christmas Day dinner?

  3. 3
    MyFudo — December 22, 2011 8:35 am

    The rustic effect of chopped pecans on top is really interesting. Lindt is pretty much my choice of chocolate too. This has to be tried in my own kitchen. Great post…Thanks!

  4. 4
    Kasey — December 24, 2011 4:57 pm

    Gorgeous! I love that these get their sweetness entirely from honey. Going to have to try this recipe soon. Happy holidays!

  5. 5
    Andi Houston — December 25, 2011 9:32 pm

    I made these yesterday and while they were good, I think the bars needed salt. I ended up sprinkling some flaked sea salt over the chocolate, but the bars themselves were still a little flat. Was salt maybe left out of the recipe by accident? I did really like the texture and LOVE that this recipe uses no refined sugar. I’m going to make these again and add a 1/2 tsp of salt.

  6. 6
    Tina @ Babycakes Blog — January 26, 2012 1:39 pm

    Those look so good, I pinned it! I love shortbread and I love chocolate, so I will have to try that sometime!

  7. 7

    Absolutely gorgeous looking shortbread cookies… Love that pretty chocolate drizzle! So glad I decided to stop over and visit :) I look forward to coming back again :) Great blog!

  8. 8
    Jill — April 2, 2012 12:01 pm

    Wow. These look fabulous!! Can’t wait to try them.

Leave a Comment