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The Ultimate Easy Pecan Pie Bars with Buttery Shortbread Crust

A tempting stack of three gooey pecan pie bars with a shortbread crust, topped with whole pecans.
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Make these simple pecan pie bars for a portable, delicious dessert. They feature a rich, gooey pecan filling over a buttery shortbread crust, capturing the classic flavor of pecan pie in an easy, sliceable format perfect for holidays or potlucks.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread crust: In a medium bowl, combine the softened butter, granulated sugar, flour, and 1/4 teaspoon salt. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.
  3. Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake the crust for 15 minutes until lightly golden.
  4. While the crust bakes, prepare the filling: In a separate bowl, whisk together the brown sugar, corn syrup, eggs, vanilla extract, and the remaining 1/4 teaspoon salt until well combined.
  5. Remove the crust from the oven. Sprinkle the pecan halves evenly over the hot crust.
  6. Pour the liquid filling mixture slowly and evenly over the pecans.
  7. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and the edges are lightly browned. The center should still look slightly soft.
  8. Let the bars cool completely in the pan on a wire rack. This step is important for clean slicing.
  9. Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or sliceable pecan squares.

Notes

  • For the best texture, allow the bars to cool completely, preferably for several hours or overnight, before cutting.
  • If you prefer a richer flavor, you can toast the pecan halves lightly before adding them to the filling.
  • These make-ahead dessert bars store well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://cookingbymia.com/pecan-pie-bars-easy-buttery-shortbread-crust/