Pecan Pie Bars Buttery Nutty (Printer View)

Enjoy classic pecan pie flavors in rich, handheld bars—perfect for sharing during holidays or special occasions.

# Components:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Pecan Filling

05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon salt
11 - 2 cups pecan halves, roughly chopped

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add all-purpose flour and salt, mixing until just incorporated. Press dough evenly into prepared pan.
03 - Bake the crust for 18 to 20 minutes until lightly golden. Remove from oven, keeping oven on for next step.
04 - In a medium bowl, whisk together eggs, packed light brown sugar, light corn syrup, melted butter, vanilla extract, and salt. Stir in chopped pecans.
05 - Pour pecan filling evenly over hot crust.
06 - Bake for 20 to 22 minutes until filling is set and slightly firm to touch.
07 - Allow bars to cool completely in pan before lifting out using parchment overhang and slicing into individual bars.

# Expert Advice:

01 -
  • Uses basic pantry staples so you can whip up a batch at a moment's notice
  • No pie dough to roll making it approachable for any baker
  • Perfect for making ahead and great for potlucks or gatherings
  • Every slice combines melt in your mouth crust with gooey pecan topping
02 -
  • Packed with satisfying fiber and healthy fats thanks to the pecans
  • Surprisingly sturdy stores and travels well with no sticky mess
  • Easy to freeze and thaw for making ahead
03 -
  • For extra depth toast pecans in a dry skillet for three minutes stirring constantly before adding to the filling
  • Always let bars cool completely before slicing so the filling sets properly for neat squares
  • Use the parchment paper's overhang as a sling to safely and easily lift the bars out of the pan for perfect presentation

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