Pecan Pie Bars
Pecan Pie Bars
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small pieces
For the Pecan Topping
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves, roughly chopped
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and 1/4 teaspoon salt for the crust. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from oven and set aside while you prepare the topping.
⏱️ 20 min•🌡️ 350
- 4
While the crust bakes, prepare the pecan topping. In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in the packed light brown sugar, light corn syrup, and 1/4 teaspoon salt. Bring the mixture to a gentle boil, stirring constantly, then remove from heat.
⏱️ 10 min
- 5
In a separate small bowl, whisk the lightly beaten eggs and vanilla extract. Slowly temper the egg mixture into the hot corn syrup mixture by gradually whisking a small amount of the hot mixture into the eggs first, then pouring the tempered egg mixture back into the saucepan, whisking constantly.
⏱️ 5 min
- 6
Stir in the chopped pecan halves until well combined.
⏱️ 2 min
- 7
Pour the hot pecan topping evenly over the pre-baked crust in the baking dish. Gently spread with a spatula to ensure full coverage.
⏱️ 3 min
- 8
Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.
⏱️ 30 min•🌡️ 350
- 9
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the filling to set properly. Once completely cool, use the parchment paper overhang to lift the bars out of the pan and cut them into desired portions.
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Bars
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small pieces
For the Pecan Topping
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves, roughly chopped
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and 1/4 teaspoon salt for the crust. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from oven and set aside while you prepare the topping.
⏱️ 20 min•🌡️ 350 - 4
While the crust bakes, prepare the pecan topping. In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in the packed light brown sugar, light corn syrup, and 1/4 teaspoon salt. Bring the mixture to a gentle boil, stirring constantly, then remove from heat.
⏱️ 10 min - 5
In a separate small bowl, whisk the lightly beaten eggs and vanilla extract. Slowly temper the egg mixture into the hot corn syrup mixture by gradually whisking a small amount of the hot mixture into the eggs first, then pouring the tempered egg mixture back into the saucepan, whisking constantly.
⏱️ 5 min - 6
Stir in the chopped pecan halves until well combined.
⏱️ 2 min - 7
Pour the hot pecan topping evenly over the pre-baked crust in the baking dish. Gently spread with a spatula to ensure full coverage.
⏱️ 3 min - 8
Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.
⏱️ 30 min•🌡️ 350 - 9
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the filling to set properly. Once completely cool, use the parchment paper overhang to lift the bars out of the pan and cut them into desired portions.