Pecan Pie Bars
These easy pecan pie bars feature a buttery shortbread crust topped with a rich brown sugar filling and plenty of toasted pecans. They are simple to make, easy to slice, and perfect for Thanksgiving, Christmas, parties, and holiday dessert trays.
Ingredients
Shortbread Crust
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon salt
Pecan Pie Filling
- 2½ cups pecans coarsely chopped
- 4 large eggs room temperature
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- ¼ cup unsalted butter melted and slightly cooled
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving extra paper over two sides. Lightly grease the exposed sides.
- If desired, spread the chopped pecans on a baking sheet and toast them for 6 to 8 minutes. Stir once and set aside to cool.
- Beat the softened butter and granulated sugar in a mixing bowl until creamy, about 2 minutes.
- Add the flour and salt. Mix on low speed until the dough looks crumbly but holds together when pressed.
- Transfer the dough to the prepared baking pan. Press it into a firm, even layer.
- Bake the crust for 18 to 22 minutes, until the surface is set and the edges are lightly golden.
- While the crust bakes, whisk the eggs in a large bowl. Add the corn syrup, brown sugar, melted butter, flour, vanilla, and salt. Whisk until smooth.
- Fold in the chopped pecans.
- Pour the pecan mixture over the warm crust. Spread the pecans into an even layer.
- Bake for 30 to 36 minutes, until the edges are set and the center has only a slight jiggle.
- Place the pan on a wire rack and cool completely for at least 2 to 3 hours.
- For cleaner slices, refrigerate the bars for 30 to 60 minutes after they have cooled.
- Lift the bars from the pan using the parchment paper. Cut into 24 squares and serve.
Notes
Recipe Notes
- Do not pour the filling over raw crust. Partially baking the crust keeps the bottom from becoming soggy.
- Toasting the pecans is optional but gives the bars a richer flavor.
- The filling will continue to firm as it cools.
- Use a light-colored metal pan for the most even baking.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze individual bars for up to 3 months.
Nutrition Information
Nutrition information is an estimate based on 24 bars.Serving Size: 1 bar
Calories: 310
Total Fat: 20g
Saturated Fat: 8g
Cholesterol: 58mg
Sodium: 115mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Total Sugars: 23g
Protein: 4g