Buy Now → Pecan Pie Bars
These pecan pie bars layer a buttery shortbread crust with rich brown sugar filling and chopped pecans. Chill the 8-inch-pan batch, then slice into 12 bars.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Total Time: 3 hours 37 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Crust
- Cooking spray, for the pan
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
Pecan Filling
- 2 large eggs
- 1/4 cup packed dark brown sugar
- 2 tablespoons all-purpose flour
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecan pieces
Instructions
- Set the oven to 350°F. Grease an 8-inch square baking pan lightly with cooking spray. Fit parchment paper into the pan, leaving enough above two opposite edges to lift out the bars.
- Mix the unsalted butter, granulated sugar, and salt with an electric mixer until smooth, about 2 minutes. Add the flour and mix on low just until the dough forms moist crumbs.
- Distribute the dough across the bottom of the pan. Press firmly into a level layer, making sure the corners are filled.
- Bake for 20–22 minutes, until the edges begin to brown.
- While the crust bakes, prepare the filling. Whisk the eggs and dark brown sugar together in a bowl. Whisk in the flour until no dry pockets remain, then add the light corn syrup, vanilla, and salt. Fold in the pecans.
- Spoon the filling over the freshly baked crust. Spread the pecans evenly across the pan.
- Return the pan to the oven for 25–30 minutes. The surface should be browned and the center should be set without a loose, liquid wobble.
- Let the bars cool in the pan on a wire rack for about 1½ hours. Refrigerate for at least 1 hour, or overnight, to firm the filling before slicing.
- Use the parchment to transfer the chilled slab to a cutting board. Cut into 12 bars, wiping the knife between cuts as needed.
Notes
Cook time: 45–52 minutes (20–22 minutes for the crust plus 25–30 minutes with filling). Cool in the pan about 1½ hours, then chill at least 1 hour or overnight. Total time: about 3 hours 30 minutes–3 hours 37 minutes; displayed time uses the upper baking bound. Light brown sugar can replace dark brown sugar; chopped walnuts can replace pecans. If using salted butter, reduce crust salt to ¼ teaspoon. Serve chilled or stand briefly at room temperature. Optional whipped cream or vanilla ice cream. Pair with coffee, black tea, or milk. Refrigerate airtight up to 4 days with parchment between stacked layers. Freeze tightly wrapped individual bars in a freezer-safe container up to 3 months; thaw overnight in the refrigerator.
Find it online: https://jennifercooks.com/pecan-pie-bars/