Description
Deliciously rich and buttery Pecan Pie Bars with a tender shortbread crust topped with a gooey, sweet pecan filling. Perfect for sharing at gatherings or as a sweet treat any time.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
Filling
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal and cleanup.
- Prepare Crust: In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Firmly press this evenly into the bottom of the prepared pan to form the crust layer.
- Bake Crust: Bake the crust for 15 to 20 minutes until it turns lightly golden. Remove from the oven and let it cool completely to ensure the filling sets properly.
- Mix Filling: In a large bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Pecans: Stir in the pecan halves until they are evenly distributed throughout the filling mixture. Pour this over the cooled crust evenly.
- Bake Bars: Return the pan to the oven and bake for 30 to 35 minutes or until the filling is set and has a golden brown color on top.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, cut into 24 squares and serve.
Notes
- For easier crust pressing, slightly chill the dough before pressing it into the pan.
- Ensure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
- Use fresh pecans for the best flavor and texture.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make cutting easier, chill the bars before slicing.
