Description
These Best Pecan Pie Bars combine the rich, buttery crust of classic pecan pie with a convenient bar form that’s perfect for gatherings and dessert trays. Featuring a tender, sweet shortbread base topped with a luscious pecan filling, these bars are a delicious twist on the traditional holiday favorite—easy to make and irresistibly delicious.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Filling
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves (lightly toasted if desired)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, granulated sugar, and 1/2 teaspoon salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to form the crust layer.
- Bake the crust: Bake the crust in the preheated oven for about 15 minutes, or until it is lightly golden around the edges. Remove from oven and set aside to cool slightly.
- Make the filling: In a separate bowl, whisk together the packed brown sugar, corn syrup, melted unsalted butter, eggs, vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and well combined.
- Assemble the bars: Scatter the pecan halves evenly over the baked crust. Pour the prepared filling over the pecans, making sure to cover them completely.
- Bake the pecan bars: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the filling is set and slightly puffed. A toothpick inserted in the center should come out mostly clean.
- Cool and serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 16 squares. Serve at room temperature and enjoy!
Notes
- For an extra flavor boost, lightly toast the pecan halves in a dry skillet over medium heat for 3-5 minutes before adding to the bars.
- Use light corn syrup for a milder sweetness, but dark corn syrup can also be used for a richer flavor.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate to keep fresh longer.
- These bars freeze well; wrap tightly and freeze for up to 2 months.
