PECAN PIE BARS RECIPE
These easy pecan pie bars feature a buttery shortbread crust topped with a rich, sweet pecan filling. They're perfect for holidays, parties, or anytime you're craving homemade pecan pie.
Ingredients
- Shortbread Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter cold and cubed
- ¼ teaspoon fine salt
- Pecan Filling
- 3 large eggs room temperature
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- ½ teaspoon fine salt
- 2½ cups coarsely chopped pecans
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving an overhang.
- Mix flour, powdered sugar, and ¼ teaspoon salt. Cut in cold butter until coarse crumbs form.
- Press the mixture evenly into the pan. Bake for 18 to 20 minutes until lightly golden around the edges.
- Whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and ½ teaspoon salt. Fold in the pecans.
- Pour filling over the warm crust and spread the pecans evenly.
- Bake another 30 to 35 minutes, until the center is set with a slight wobble.
- Cool in the pan for about two hours, then refrigerate for at least one hour.
- Lift out with the parchment paper and cut into 24 bars.
Notes
- Use cooled melted butter in the filling to avoid warming the eggs too much.
- Keep refrigerated in an airtight container for up to four days, or freeze for up to two months.
- For clean slices, chill thoroughly and wipe the knife between cuts.
- Keep refrigerated in an airtight container for up to four days, or freeze for up to two months.
- For clean slices, chill thoroughly and wipe the knife between cuts.