Pecan Pie Bars
Buttery shortbread crust topped with a gooey pecan filling for easy pecan pie–style bars.
Servings: 12 servings
Ingredients
Ingredients
- ?2 cups 240 gall-purpose flour
- ??cup 67 ggranulated sugar
- ?3/4 cup 170 gsalted buttermelted
- ?2 cups 260 groughly chopped pecans
- ?1/2 cup 113 gsalted buttermelted
- ?3 largeeggs
- ?1 tablespoon 15 mlpure vanilla extract
- ?1 cup 340 glight corn syrupor honey
- ?3/4 cup 150 glight brown sugarpacked
Instructions
Instructions
- Preheat oven to 350°F (180°C) (160°C for a fan/convection oven). Spray a 9×9-inch baking pan with baking spray and line it with parchment paper, leaving an overhang on two opposite sides; set the pan aside.
- In a medium bowl, combine 2 cups (240 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, and 3/4 cup (170 g) salted butter, melted. Mix with a fork or spatula until the mixture is evenly moistened and a dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the crust. Smooth the top with the back of a spoon or your fingers.
- Bake the crust for 18–20 minutes, or until the edges and top are lightly browned. Remove from the oven and set the pan on a wire rack to cool slightly while you make the filling.
- In a large bowl, whisk together 1/2 cup (113 g) salted butter, melted, 3 large eggs, 1 tablespoon (15 ml) pure vanilla extract, and 1 cup (340 g) light corn syrup or honey until well combined. Whisk in 3/4 cup (150 g) packed light brown sugar until dissolved.
- Fold 2 cups (260 g) roughly chopped pecans into the filling mixture until evenly distributed.
- Pour the pecan filling evenly over the pre-baked crust and return the pan to the oven. Bake for 35–40 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Remove the pan from the oven and transfer it to a wire rack. Allow the bars to cool completely in the pan before using the parchment overhang to lift them out and cut into bars.
Equipment
- 9 inch square pan
- Mixing bowls
- Parchment Paper
Notes
Add Extra Pecans:You can arrange a handful of pecan halves on the top of the bars in a pretty pattern before baking. I usually do this with my pecan pie, but it’s not totally necessary here.
Don’t skip the first bake.The crust needs to bake on its own before the wet pecan filling is added. If you skip pre-baking the crust, it will never fully bake.
Check for doneness.When the bars are finished baking, the edges should be firmly set and browned. The center of the pan will still jiggle just a bit, and will firm up as the bars cool.
Serving.These are perfect just the way they are, but they’re even better with a little bit of fresh whipped cream or a scoop of vanilla ice cream.
To Store:Keep in the fridge for up to 4 days, or freeze for up to 3 months. Bring to room temperature before serving.
Don’t skip the first bake.The crust needs to bake on its own before the wet pecan filling is added. If you skip pre-baking the crust, it will never fully bake.
Check for doneness.When the bars are finished baking, the edges should be firmly set and browned. The center of the pan will still jiggle just a bit, and will firm up as the bars cool.
Serving.These are perfect just the way they are, but they’re even better with a little bit of fresh whipped cream or a scoop of vanilla ice cream.
To Store:Keep in the fridge for up to 4 days, or freeze for up to 3 months. Bring to room temperature before serving.