Pecan pie bars with shortbread crust deliver a buttery base and a glossy nut filled topping in easy to share squares. A press in crust takes the place of rolled pastry, while brown sugar, corn syrup and vanilla give the filling its familiar caramel like flavor. Chopped pecans make each bar easier to slice and bite.
Make these for a fall gathering or holiday tray. Plan for two hours of cooling after baking so the slab lifts cleanly and slices neatly.
Recipe at a Glance
Prep 20 minutes | Cook 45 minutes | Cool 120 minutes | Total 185 minutes | Makes 16 bars
Why You Will Love This Recipe
- The crust presses into the pan without a rolling pin.
- One small pan makes sixteen dessert squares.
- The bars slice cleanly after a complete cooling period.
Ingredients You Will Need
- Shortbread crust: 1 cup all purpose flour, 125 g; 1/4 cup granulated sugar, 50 g; 1/4 teaspoon fine salt; 1/2 cup unsalted butter, 113 g; melted.
- Pecan topping: 2 large eggs; 1/2 cup packed light brown sugar, 100 g; 1/2 cup light corn syrup, 160 g; 2 tablespoons unsalted butter, 28 g; melted and cooled; 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; 1 1/2 cups pecans, 170 g; coarsely chopped.
How to Make Pecan Pie Bars with Shortbread Crust
- Heat the oven to 350 F. Line an 8 inch square metal pan with parchment, leaving overhang on two opposite sides. Stir flour, granulated sugar and crust salt together. Mix in the 1/2 cup melted butter until damp clumps form.
- Press the mixture evenly into the pan corners. Bake for 18 to 20 minutes, until the edges are pale gold. Keep the oven on while you finish the topping.
- Whisk eggs until blended, then whisk in brown sugar, corn syrup, the 2 tablespoons cooled melted butter, vanilla and topping salt. Fold in chopped pecans. Pour over the warm crust and spread the nuts evenly.
- Bake another 23 to 27 minutes, until edges set and nuts turn golden. The center should wobble together rather than ripple like liquid; the egg filling should reach at least 160 F.
- Cool in the pan on a rack for at least 2 hours. Lift out with parchment and cut 16 squares, wiping the knife between cuts. Refrigerate after cooling.
Tips for the Best Results
Use a metal pan for predictable browning. Press the crust evenly into the corners. Cool melted butter before adding eggs. Tent loosely with foil if the nuts darken before the filling sets.
Variations to Try
Add 1/4 teaspoon cinnamon to the filling, or scatter 1/4 cup mini chocolate chips over the crust. Maple syrup is not an exact replacement for corn syrup.
How to Store It
Once cooled, cover and refrigerate for up to 4 days. Freeze cut bars in a sealed container with parchment between layers for up to 2 months. Thaw overnight in the refrigerator. Serve chilled or let a portion stand briefly for a softer bite.
Frequently Asked Questions
How do I know when pecan pie bars are done in the middle?
Look for firm edges and a slight unified wobble in the center. Liquid ripples need more baking. The egg filling should reach 160 F.
Can I make pecan pie bars two days before Thanksgiving?
Yes. Cool completely, cover and refrigerate. Slice after chilling for tidy edges, then bring individual portions toward room temperature before serving.
Why does my shortbread crust crumble when I cut pecan pie bars?
The crust may be unevenly pressed or the bars may still be warm. Press into a level layer and cool the entire pan before cutting with a sharp knife.
Nutrition Estimate
Per 1 of 16 bars: 260 kcal; carbohydrate 30 g; protein 3 g; fat 15 g; saturated fat 5 g; fiber 1 g; sugar 23 g; sodium 90 mg; cholesterol 42 mg. Estimates use typical ingredient values and exclude optional additions and sides.