These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover's dream!
2cupspecans(whole or chopped according to your preference)
Instructions
Shortbread Crust
Preheat the oven to 350 degrees F and line a 9x9" baking sheet with parchment paper.
Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly (it won't be a smooth dough but should hold together when you squeeze it - if not, add a tablespoon of water). Press firmly into the bottom of the prepared pan.
Bake for 10–12 minutes, or until it looks slightly puffed and dry. Remove from oven and let cool slightly while you prepare the filling.
Pecan Pie Bars
In a medium bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt. Stir in the pecans.
Pour the filling over the baked crust and continue baking for 20–25 minutes, just until the filling is set (a slight jiggle in the center is all right, as they will set as they cool).
Let it cool completely before slicing. I like to refrigerate for a few hours before slicing to get clean edges.
Video
Notes
Ingredients and Substitutions:
Shortbread Crust: I have not tested this recipe with any other crust, but I imagine it would work great in mini tart shells or even a graham cracker crust.
Corn Syrup: Don't know it -- the corn syrup here serves a purpose! Corn syrup (just like in my Butter Tarts recipe, keeps the filling from crystallizing as it bakes. If you prefer not to use it, I suspect you could halve the filling from my Butter Tart Squares recipe and use that instead -- it uses vinegar to prevent crystallization instead of corn syrup.
Salted Butter: If you only have unsalted butter, no biggie. Just swap it and continue with the recipe. Dairy-free hard margarine (not spreadable!) can also be swapped in both instances for a dairy-free dessert.
Pecans: feel free to toast the pecans for extra flavor if you prefer! I like to use whole or coarsely chopped pecans because I love the look and texture. If you like, you can chop them into smaller pieces.
Storage
Store: Cover your pecan pie bars in plastic wrap, or put them in an airtight container in the refrigerator for up to 1 week.
Freeze: Cover the tray of pecan pie bars twice in plastic wrap, or put slices in a freezer-safe container or freezer bags in the freezer for up to 3 months. Defrost overnight in the refrigerator then bring them to room temperature before serving them.