Pecan Pie Bars
These Pecan Pie Bars feature a buttery shortbread crust topped with a rich, gooey pecan pie filling made with dark corn syrup and chopped pecans. They're an easy handheld version of classic pecan pie that's perfect for holidays, parties, and dessert trays.
Equipment
- 9x13-inch baking pan Metal pan recommended
- large mixing bowl
- stand mixer or hand mixer
- whisk
- measuring cups and spoons
Ingredients
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/3 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup granulated sugar
- 1 1/3 cups dark corn syrup
- 1/2 tsp salt
- 2 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat it with nonstick cooking spray.
- In a large mixing bowl, combine the softened butter, flour, sugar, and salt. Mix until coarse crumbs form that hold together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 20 minutes until the edges are lightly golden and the surface is no longer glossy.
- Meanwhile, whisk together the melted butter, eggs, sugar, dark corn syrup, salt, and chopped pecans until well combined.
- Pour the pecan filling evenly over the baked crust. Return the pan to the oven and bake for an additional 15 to 20 minutes, until the filling is puffed and only slightly jiggly.
- Cool the bars completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
A stand mixer works best for preparing the crust, although a hand mixer can also be used. The crust mixture should resemble coarse crumbs before pressing into the pan. A metal baking pan is recommended for the best results. The bars are done when the filling is puffed, no longer wet-looking, and only slightly jiggles when gently shaken. Cool completely before slicing. Store in an airtight container for up to 3 days or freeze for up to 3 months.