Description
Easy Pecan Pie Bars feature a buttery shortbread crust topped with a rich, gooey brown sugar filling and crunchy chopped pecans. This delicious homemade dessert combines the classic flavor of traditional pecan pie with the convenience of easy-to-serve dessert bars. Perfect for Thanksgiving, Christmas, potlucks, bake sales, and family gatherings, these pecan bars are simple to prepare, make-ahead friendly, and freezer-friendly.
Ingredients
Scale
- For the shortbread crust:
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- For the pecan filling:
- 4 large eggs
- 1 1/2 cups light corn syrup
- 1 cup packed light brown sugar
- 1 tablespoon salted butter, melted
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons kosher salt
- 2 cups coarsely chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking pan and line it with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, cream together the softened salted butter and granulated sugar for approximately 2 minutes, until smooth and creamy.
- Add 1 teaspoon of vanilla extract and mix until combined. Gradually add 2 cups plus 2 tablespoons of all-purpose flour, mixing on low speed until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan. Use the flat bottom of a measuring cup to create a compact, level crust.
- Bake the crust for 18–22 minutes, or until the edges are lightly golden. Remove from the oven and let it rest briefly.
- In a large bowl, whisk together the eggs, light corn syrup, brown sugar, melted salted butter, and 2 teaspoons of vanilla extract until evenly combined.
- Add 3 tablespoons of all-purpose flour and the kosher salt. Whisk gently until smooth and no visible pockets of flour remain.
- Pour the pecan filling evenly over the warm shortbread crust. Sprinkle the chopped pecans across the surface, distributing them evenly.
- Return the pan to the oven and bake at 350°F (175°C) for 30–35 minutes, or until the edges are set, the top is lightly golden, and the center jiggles only slightly when the pan is moved.
- Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely for approximately 2 hours.
- Refrigerate the cooled bars for 30–60 minutes to help the filling firm up. Lift the dessert from the pan using the parchment paper overhang.
- Cut into 24 squares using a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature or chilled.
Notes
- Pre-bake the shortbread crust to help prevent a soggy bottom.
- Use room-temperature eggs for a smoother, more evenly blended filling.
- Measure flour carefully by spooning it into the measuring cup and leveling it off.
- A slight jiggle in the center is normal when the bars finish baking, but the filling should not look liquid.
- Avoid overbaking, as this can make the filling dry and the edges too firm.
- Allow the bars to cool completely before slicing. Chilling for another 30–60 minutes helps create neat squares.
- Dark corn syrup can replace light corn syrup for a deeper, more caramel-like flavor.
- For a gluten-free variation, use a measure-for-measure gluten-free flour blend suitable for baking.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze completely cooled bars in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Use fresh pecans for the best flavor.
- Nutrition information is an estimate and may vary depending on ingredient brands and serving size.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg