Graham Cracker Chocolate Pecan Shortbread

Are you ready for Christmas?

Of course, you’re not.

We never are – 

The holidays creep up on us every single year.

 

Once June 1 arrives, I tell my husband, “Christmas is here, watch out!”

 

Time flies – the older I get, the faster things fly by – I don’t understand. – I’m doing NOTHING, but I’m so busy and am constantly flabbergasted by the speed of light and time.

 

Ei yi yi.

 

In any case, my one and only favorite niece requested a “super yummy” dessert for the holidays.

 

I obliged.

 

Everyone loves shortbread.
Everyone loves a great graham cracker crust.
And, everyone loves chocolate.

 

Thus, all together the layers are baked into a Graham Cracker Chocolate Pecan Shortbread. 😋

Graham Cracker Chocolate Pecan Shortbread 

Graham Cracker Crust:
1 cup butter (Kerrygold), melted
2 cups graham cracker crumbs

 

Chocolate Layer:
1 ½ cups raw chocolate, pulsed into crumbs

 

Shortbread:
1 cup butter (Kerrygold), melted
2 cups all-purpose flour
1 cup powdered sugar
½ Tbs. baking powder
1 tsp. vanilla extract
½ tsp. sea salt

 

1-2 cups pecan halves

 

Powdered sugar and edible golden glitter

 

Preheat the oven to 350° F.

 

Line a cheesecake pan with parchment paper.

 

In a large bowl, stir together the graham cracker crumbs with melted butter.

 

Evenly press into the parchment lined cheesecake, quick-release pan.

 

Top with the crumbled chocolate.

 

Next, mix together the additional melted butter, flour, powdered sugar, baking powder, vanilla, and salt. 

 

Mix well and spread and press over the layer of chocolate.

 

Decorate with sliced pecan halves.

 

Bake for 25-30 minutes, until the shortbread layer begins to brown.

 

Remove from the oven and cool for several hours.

 

Release the dessert from the cheesecake pan and dust with powdered sugar and golden glitter before slicing, plating, and serving.

 

Holiday perfection!