Description
These Best Pecan Pie Bars combine the rich, gooey filling of classic pecan pie with the convenience of a bar format, perfect for easy serving and sharing. Featuring a buttery shortbread crust topped with a sweet, nutty pecan filling, these bars offer a delightful balance of crunchy and chewy textures, making them a crowd-pleasing dessert for holidays or everyday treats.
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 fingers 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.
- Bake the crust: Bake the crust in the preheated oven for about 15-18 minutes, or until it is lightly golden brown. Remove from the oven and set aside to cool slightly while you prepare the filling.
- Make the filling: In a medium 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.
- Add the pecans: Stir the pecan halves into the filling mixture, making sure they are evenly coated.
- Assemble and bake: Pour the pecan filling evenly over the pre-baked crust in the pan. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the pecans are toasted and glossy.
- Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into 16 squares and serve. For best results, refrigeration before slicing can help the bars set further.
Notes
- Lightly toasting the pecans before mixing enhances their flavor but is optional.
- Allow bars to cool completely before cutting to prevent them from falling apart.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a richer flavor, substituting dark corn syrup is an option, though it may slightly alter the sweetness.
