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Pecan Pie Bars

Close-up of a delicious Pecan Pie Bar on a white plate, showcasing the gooey filling and crunchy pecan topping.
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Enjoy the classic taste of pecan pie in a convenient bar form, perfect for potlucks, gifting, or holiday baking. These bars feature a buttery shortbread crust and a rich, gooey pecan filling.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, roughly chopped
  • 3/4 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour and 1/4 teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  4. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
  5. In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, beaten eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir until well combined.
  6. Pour the pecan filling evenly over the crust.
  7. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.
  8. Let the bars cool completely in the pan before slicing. For cleaner slices, use a sharp knife and wipe it clean between cuts.

Notes

  • For a variation without corn syrup, you can substitute an equal amount of maple syrup or a mixture of honey and brown sugar, though the texture may vary slightly.
  • To make ahead, bake the bars and let them cool completely. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Pecan pie bars freeze well. Wrap the cooled bars tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
  • For a gooier filling, slightly underbake the bars. For a firmer filling, bake a few minutes longer.
  • To ensure clean slices, chill the bars in the refrigerator for at least 30 minutes before cutting.

Nutrition

Find it online: https://recipestokeep.com/pecan-pie-bars-shortbread-crust/