Easy Pecan Pie Bars
All the rich, gooey flavor of a classic pecan pie transformed into easy, sliceable bars! Features a buttery shortbread crust and a sweet caramelized pecan filling.
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter 1 stick, cold and cubed
- Filling:
- 3 large eggs
- 3/4 cup light corn syrup
- 3/4 cup granulated white sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later.
- In a food processor, combine the all-purpose flour, packed brown sugar, and cold cubed butter. Pulse until the mixture resembles coarse, sandy crumbs. (Alternatively, use a pastry blender in a bowl).
- Pour the crumb mixture into the prepared baking pan. Press the crust firmly and evenly across the bottom. Bake for 15 minutes until lightly golden.
- While the crust is baking, whisk together the eggs, light corn syrup, white sugar, melted butter, and vanilla extract in a large bowl until smooth.
- Stir the chopped pecans into the wet filling mixture.
- Carefully remove the hot crust from the oven. Immediately pour the pecan filling evenly over the hot baked crust.
- Return the pan to the oven and bake for 20-25 minutes, or until the filling is puffed, bubbly, and no longer jiggles in the center.
- Cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the slab out and cut into 16 bars.
Notes
Hot Crust is Key: Pouring the filling over the crust while it is still hot from the oven prevents the liquid from seeping underneath and causing a soggy bottom.
Slicing Tip: For perfectly clean squares, chill the completely cooled pan of bars in the refrigerator for 1 hour before cutting with a sharp chef's knife.
Cold Butter: Ensure the butter for your crust is very cold to yield a flaky, tender shortbread base.