Description
Irresistibly rich and buttery, these pecan pie bars feature a tender shortbread crust topped with a gooey, nutty filling. Perfect for holidays, gatherings, or whenever you need a decadent, shareable dessert.
Ingredients
For the Shortbread Crust:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Filling:
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a bowl, cream butter and sugar for the crust until fluffy. Add flour and salt, mixing until combined. Press into the pan.
- Bake crust for 20 minutes or until golden. Cool slightly.
- In a separate bowl, whisk brown sugar, corn syrup, cream, eggs, melted butter, and vanilla. Stir in pecans.
- Pour filling over crust and spread evenly. Bake for 30-35 minutes or until filling is set and golden.
- Cool completely in the pan, lift out with parchment, slice, and serve.
Notes
For a chocolate twist, add 1/2 cup mini chocolate chips to the filling.
Substitute maple syrup for corn syrup for a distinct flavor variation.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
Freeze wrapped bars for up to 3 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 bars
- Calories: 320 kcal
