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Pecan Pie Bars

Dessert lovers, prepare yourselves for a game-changer in your baking repertoire. These pecan pie bars combine a buttery shortbread crust with a classic, gooey pecan filling for an irresistible treat that’s perfect for potlucks, holiday gatherings, or a midnight snack straight from the fridge.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour 250g
  • 1/2 cup granulated sugar 100g
  • 1 cup unsalted butter cold and cubed (226g)
  • 1/4 teaspoon salt
For the Filling
  • 3/4 cup packed light brown sugar 150g
  • 1/2 cup light corn syrup 120ml
  • 1/2 cup unsalted butter melted (113g)
  • 2 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves or chopped pecans 200g

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Pastry cutter or your fingertips
  • Measuring cup
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. For the crust, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon salt in a large bowl. Cut in 1 cup of cold, cubed unsalted butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  3. Press the crumbly mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or your fingers, then bake for 18-20 minutes until the edges are lightly golden.
  4. While the crust is baking, prepare the filling by whisking together 3/4 cup of packed light brown sugar, 1/2 cup of light corn syrup, 1/2 cup of melted unsalted butter, 2 lightly beaten large eggs, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt until smooth.
  5. Gently fold in 2 cups of pecans (halves or chopped) until they are evenly coated in the sticky mixture.
  6. Once the crust is done, remove it from the oven and immediately pour the pecan filling over the hot crust, spreading it into an even layer.
  7. Return the pan to the oven and bake until the filling is set, with a slight jiggle in the center resembling a properly baked cheesecake.
  8. Allow the pecan pie bars to cool completely in the pan before cutting into squares.

Notes

These pecan pie bars offer a modern twist on the classic pecan pie, featuring a rich, buttery shortbread crust topped with a gooey, nutty filling. They are easy to make and highly customizable with mix-ins like chocolate chips or dried cranberries. To ensure smooth incorporation of the filling, use room temperature eggs and take care when cutting in the butter. For best results, allow the bars to cool completely before cutting; they make great make-ahead desserts that store well in an airtight container.