Pecan Pie Bars Recipe

The shortbread crust in these Pecan Pie Bars is made with butter, and the pecan pie topping is delicious. These bars are simple to make and look great for the holidays.

INGREDIENTS 

FOR THE CRUST: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – ½ cup (100 grams) granulated sugar – ¼ teaspoon salt – 1 cup (230 grams) unsalted butter , softened FOR THE PECAN PIE TOPPING: – ½ cup light corn syrup – ¾ cup (150 grams) light brown sugar , lightly packed – 3 tablespoons (45 grams) unsalted butter , melted and slightly cooled – 2 large eggs , room temperature and lightly beaten – 1 and 1/2 teaspoons pure vanilla extract – ¼ teaspoon salt – 2 cups (220 grams) chopped pecan

INSTRUCTIONS

Warm the oven up to 177°F (350°C). Set aside. Cover a 9x13-inch pan with aluminum foil or parchment paper, leaving some extra to make it easy to take off.

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Mix flour, sugar, and salt in a large bowl. Cut butter and mix with dry ingredients. Cut butter into mixture with pastry cutter or fork until crumbly.

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Press the mixture evenly in the pan. The top should be set and the edges lightly golden brown after 20–25 minutes at 350°F (177°C). Set aside while making the topping after baking.

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Whisk corn syrup, brown sugar, melted butter, beaten eggs, pure vanilla extract, and salt in a large bowl until combined. Mix in chopped pecans.

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Spray foil or parchment paper edges with nonstick cooking spray, then pour mixture over warm crust and spread evenly. Return to oven and bake 25–30 minutes until topping is set and lightly browned.

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Remove from oven and cool on a wire rack. After cooling, lift the bars from the pan using the foil or parchment paper overhang, slice, serve, and enjoy!

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also see

also see

Peppermint Bark Recipe