Description
Pecan Pie Bars are everything you love about classic pecan pie in an easy-to-cut, handheld dessert. Instead of making a traditional pie crust and worrying about perfect slices, these pecan bars are baked in a rectangular pan with a rich, buttery shortbread crust and a sweet, gooey pecan topping.
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Pecan Filling
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup light corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans
- ½ teaspoon ground cinnamon, optional
Optional Toppings
- Whole pecans
- Flaky sea salt
- Powdered sugar
- Whipped cream
- Vanilla ice cream
- Caramel sauce
Instructions
Preheat your oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving some parchment hanging over the sides.
The parchment makes it much easier to lift the cooled pecan pie bars from the pan before cutting them.
Lightly grease the parchment and exposed sides of the pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Pour in the melted butter and vanilla extract. Stir until the ingredients come together and form a soft, crumbly dough.
The mixture should hold together when pressed between your fingers.
Transfer the shortbread mixture to the prepared baking pan.
Using your hands, the bottom of a measuring cup, or a flat spatula, firmly press the dough into an even layer.
Make sure the crust reaches all four corners and has a relatively uniform thickness.
Place the pan in the preheated oven and bake the crust for approximately 15–18 minutes, or until the edges are lightly golden.
The crust does not need to be completely browned because it will continue baking with the pecan filling.
Remove the pan from the oven and allow the crust to cool slightly while preparing the topping.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and corn syrup.
Add the eggs one at a time, whisking well after each addition.
Mix in the vanilla extract, salt, and cinnamon if using.
The mixture should be smooth, glossy, and well combined.
Stir the chopped pecans into the filling mixture.
Make sure the pecans are evenly coated with the sweet filling.
For extra flavor, you can lightly toast the pecans before adding them. Toasting helps bring out their natural buttery, nutty flavor.
Carefully pour the pecan mixture over the warm shortbread crust.
Use a spatula to spread the pecans evenly across the surface.
Try to distribute the pecans from corner to corner so every piece contains plenty of pecans.
Return the pan to the oven and bake for approximately 30–35 minutes.
The edges should look set and slightly puffed, while the center should still have a small amount of movement when the pan is gently shaken.
Avoid overbaking because the filling will continue to firm up as it cools.
Remove the pan from the oven and place it on a wire rack.
Allow the pecan pie bars to cool completely in the pan.
For the cleanest cuts, refrigerate the cooled bars for 1–2 hours before slicing.
Once completely cooled, use the parchment paper to lift the entire dessert from the pan.
Place it on a cutting board and use a sharp knife to cut it into squares or rectangles.
For neat slices, wipe the knife clean between cuts.
Serve the bars as they are, or finish them with a light sprinkle of flaky sea salt.
For a more indulgent dessert, add a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Serve the Pecan Pie Bars at room temperature or slightly chilled.
They are especially delicious with coffee, tea, hot chocolate, or a scoop of vanilla ice cream.
Notes
The most important part of making successful pecan pie bars is knowing when to remove them from the oven. The filling should be set around the edges but may still have a slight jiggle in the center.
Do not wait until the center is completely firm in the oven. If you do, the bars can become overly firm or dry after cooling.
Allowing the bars to cool completely is also essential. The pecan filling becomes firmer as it reaches room temperature and chills.
For the best texture, use fresh pecans. If your pecans have been sitting in the pantry for a long time, taste one before using them to make sure they are fresh and not bitter or rancid.
For a more intense pecan flavor, toast the chopped pecans at 350°F for about 5–8 minutes, watching carefully so they do not burn.
- Prep Time: 20 minutes
- Cook Time: 45–53 minutes
Nutrition
- Calories: 285
- Sodium: 105 mg
- Protein: 3 g