Pecan Pie Bars
Rich and buttery pecan pie bars with a flaky shortbread crust and a gooey, caramelized pecan filling. Perfect for holidays, potlucks, or any sweet craving.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 3 large eggs
- 1.5 cups light corn syrup
- 1 cup packed light brown sugar
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves plus extra for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust: In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually mix in flour and salt until a soft dough forms. Press dough evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden. Let cool slightly while preparing filling.
- Make the filling: In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Stir in 2 cups pecan halves.
- Pour the filling over the warm crust. Arrange additional pecan halves on top for decoration, if desired.
- Bake for 30–35 minutes, or until the filling is set and the edges are lightly browned. The center should still have a slight jiggle.
- Remove from oven and let cool completely in the pan on a wire rack, about 2 hours. For clean cuts, refrigerate for 1 hour before slicing.
- Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Bars can also be frozen for up to 2 months.