Description

These buttery pecan pie bars are the perfect dessert for a crowd, combining a crumbly shortbread crust with a rich, gooey pecan filling. Easy to make and even easier to enjoy, they are a portable twist on the classic pecan pie.

Ingredients

Scale

2 cups all-purpose flour (240g)
1/2 cup granulated sugar (100g)
3/4 cup unsalted butter, cold and cubed (170g)
1/4 teaspoon salt
1/2 cup unsalted butter (113g), melted
1 cup light corn syrup (240ml)
1 cup packed light brown sugar (200g)
1 tablespoon pure vanilla extract
4 large eggs, room temperature
1/2 teaspoon salt
2 1/2 cups pecan halves or chopped pecans (300g)

Instructions

Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with a long sheet of parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
In a large bowl, whisk together the 2 cups of flour, 1/2 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
Dump the crumbly mixture into your prepared pan. Press it down firmly and evenly into the bottom of the pan. Bake for 15-18 minutes, until the edges are just lightly golden.
In a medium bowl, whisk together the melted butter, corn syrup, brown sugar, vanilla extract, eggs, and salt. Whisk until smooth and well combined. Stir in the pecans.
Remove the par-baked crust from the oven. Pour the pecan filling evenly over the hot crust. Use a spatula to spread the pecans into an even layer if needed.
Return the pan to the oven and bake for 25-30 minutes, or until the filling is set around the edges but still has a slight jiggle in the very center.
Place the pan on a wire rack and let it cool completely at room temperature, about 2 hours.
Once completely cool, use the parchment paper sling to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp knife to cut into 24 squares (6 rows by 4 rows).

Notes

For the cleanest cuts, run your sharp knife under hot water, dry it off, and then slice. The heat helps the knife glide through the sticky filling without dragging. Patience is key—let the bars cool completely before cutting.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 120
Fat: 18
Saturated Fat: 8
Carbohydrates: 30
Fiber: 1
Protein: 3

Keywords: pecan pie bars, buttery pecan bars, easy pecan bars, crowd-pleasing dessert, holiday dessert, potluck dessert