Description

Buttery shortbread crust topped with a gooey, caramelized pecan filling—these Pecan Pie Bars bake up into crowd-pleasing dessert squares perfect for holidays, bake sales, and cozy weekends.

Ingredients

For the shortbread crust:

1 cup (226g) unsalted butter, melted and cooled

1/2 cup (100g) granulated sugar

1 tsp vanilla extract

1/2 tsp fine sea salt

2 cups (250g) all-purpose flour

For the pecan filling:

3 large eggs, room temperature

2/3 cup (133g) packed dark brown sugar

3/4 cup (180ml) light or dark corn syrup (or use maple syrup)

1/4 cup (60g) unsalted butter, melted

1 tsp vanilla extract

1/4 tsp salt

2 cups (200g) chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.

2. In a bowl, mix melted butter, sugar, vanilla, salt, and flour until combined.

3. Press dough evenly into the pan to form crust.

4. Bake crust for 15 minutes until lightly golden.

5. Meanwhile, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, and salt.

6. Fold in chopped pecans.

7. Pour filling over hot crust and spread evenly.

8. Bake 25–30 minutes until set and golden.

9. Cool completely before slicing into bars.

Notes

For extra flavor, toast pecans lightly before adding.

Chill bars for cleaner cuts.

Store covered at room temperature for up to 3 days or in fridge for 1 week.