Toasted Pecan Shortbread Bark

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12-24 bars (depending on cutting)


  • 3 C Shortbread cookie crumbs
  • 1/2 C + 2 tbsp Unsalted butter, melted
  • 12 oz Dark chocolate
  • 1 C Pecans, toasted
  • 1 C Coconut toasted


  1. Pre-heat oven to 350° F.
  2. Use a food processor to grind up Walkers shortbread cookies. I used 3 boxes of Butter Shortbread cookies, it is just over a cup of crumbs per box.
  3. Melt ½ C butter in a microwave safe bowl about 30 seconds. Pour melted butter over shortbread crumbs.
  4. Combine melted butter and shortbread crumbs with a spoon. Pour crumbs into a 9×13” pan. Use your hands to evenly pat down crumbs into pan.
  5. Bake for 15-20 minutes at 350° F. Watch the top of the crumbs until it turns slightly golden brown. Remove from oven and cool completely.
  6. Before you turn off the oven, toast the pecans. Melt 2 tbsp butter in a microwave safe bowl. Empty pecans into butter and stir to coat evenly.
  7. Toast pecans in pre-heated oven for 10-15 minutes. Watch carefully so they do not burn. Baking times vary by oven and pan type. Cool completely.
  8. Toast coconut by spreading evenly on a baking sheet and baking in pre-heated oven for 5-8 minutes until slightly brown. Cool completely.
  9. Once shortbread crust, pecans and coconut are cooled, prepare to assemble the bark.
  10. Melt chocolate in a heatproof bowl over a pot of simmering water on medium heat (or in a double boiler). Stir chocolate until melted.
  11. Pour melted chocolate over cooled shortbread base and spread evenly. Top melted chocolate with pecans and coconut and gently press into melted chocolate.
  12. Allow chocolate to set completely, about 30-45 minutes. You can refrigerate to help spread up the process. Once set, you can cut into pieces and serve.
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