Pecan Pie Bars
These Pecan Pie Bars are made with a buttery shortbread crust and delicious pecan pie topping. These bars are easy to make and perfect for the holidays!
Prep Time 30 minutes
Cook Time 50 minutes
Cooling time 2 hours
Servings 24 bars
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 /2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups (220 grams) chopped pecans
To make the crust:
Preheat oven to 350°F (177°C). Line a 9x13 pan with aluminum foil or parchment paper, leaving some overhang for easy removal, and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until well combined. Slice the butter into pieces and add it to the dry ingredients. Using a pastry cutter, or fork, cut the butter into the mixture until it starts to come together and is crumbly.
Scoop the mixture into the prepared pan and firmly press it down into one even layer in the pan.
Bake at 350°F (177°C) for 20-25 minutes or until the top is set and the edges are lightly golden brown. Remove from the oven and set aside while you prepare the topping.
To make the pecan pie topping:
Combine the corn syrup, brown sugar, melted butter, beaten eggs, pure vanilla extract, and salt in a large mixing bowl and whisk until fully combined. Stir in the chopped pecans.
Spray the edges of the foil or parchment paper with nonstick cooking spray, then pour the mixture on top of the warm crust and spread it around into one even layer.
Return to the oven and bake at 350°F (177°C) for 25-30 minutes or until the topping is set and lightly browned.
Remove from the oven and transfer to a wire rack to cool completely.
Once cooled, lift the bars out of the pan using the overhang from the foil or parchment paper, slice into bars, serve, and enjoy!
Corn Syrup: I used light corn syrup, but dark corn syrup should work fine in this recipe too.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: These bars will freeze well for up to 3 months. Thaw overnight in the refrigerator.