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Easy Pecan Pie Bars with Buttery Shortbread Crust

Three rich pecan pie bars stacked on a white plate, showing the thick, gooey filling and buttery shortbread crust.
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You can make these simple pecan pie bars that have all the rich flavor of classic pecan pie but in an easy, sliceable format. They feature a buttery shortbread crust and a gooey pecan filling, making them perfect for holidays or gatherings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 large eggs
  • 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 1/2 teaspoon salt. Mix until the mixture resembles coarse crumbs.
  3. Press the crust 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 gooey pecan filling: In a separate bowl, whisk together the brown sugar, corn syrup, eggs, vanilla extract, and 1/4 teaspoon salt until well combined.
  5. Remove the partially baked crust from the oven. Sprinkle the pecan halves evenly over the hot crust.
  6. Carefully pour the liquid filling mixture over the pecans, spreading gently if needed to cover the surface.
  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. Cooling is important for clean slicing.
  9. Once completely cool, use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles.

Notes

  • For the cleanest slices, chill the cooled bars in the refrigerator for at least one hour before cutting.
  • You can toast the pecans lightly before adding them to the filling for a deeper flavor.
  • If you want a variation, add 1/2 cup of chocolate chips over the filling right before the final bake.

Nutrition

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