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!
3tablespoons(45 grams) unsalted butter, melted and slightly cooled
2large eggs, room temperature and lightly beaten
1 and 1/2 teaspoonspure vanilla extract
¼teaspoonsalt
2cups(220 grams) chopped pecans
Instructions
To make the crust:
Preheat the oven to 350°F (177°C). Line a 9x13-inch 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!
Notes
Corn Syrup: I used light corn syrup, but dark corn syrup should work fine in this recipe too.Storage instructions: 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.