Description
These Simple Pecan Pie Bars offer a delightful twist on the classic pecan pie with a buttery shortbread crust topped with a rich, gooey pecan filling. Perfect for dessert or snack time, these bars combine crunchy pecans, sweet syrups, and a hint of vanilla for a comforting treat that’s easy to prepare and bake.
Ingredients
Scale
For the crust:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/3 cup pecans, finely chopped
- 1 cup butter, at room temperature
For the filling:
- 2/3 cup packed brown sugar
- 1 tsp salt
- 4 large eggs
- 1 1/4 cups light or dark corn syrup
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 cups pecans, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking as soon as your crust and filling are assembled.
- Prepare the Pecan Shortbread Crust: In a large mixing bowl, combine the all-purpose flour, white sugar, 1/2 teaspoon salt, and 1/3 cup finely chopped pecans. Cut in the room temperature butter until the mixture has a texture similar to wet sand. Sprinkle this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, then pat it down to form an even crust, pressing slightly up the curved edges of the dish. Bake in the preheated oven for 18-22 minutes, until the crust is lightly golden brown.
- Prepare the Pecan Pie Filling: While the crust is baking, whisk together the packed brown sugar and 1 teaspoon salt in a large bowl. Add the eggs and vanilla extract, whisking until well incorporated. Gradually mix in the corn syrup and maple syrup. Finally, stir in the chopped pecans to complete the filling. Using a combination of light and dark corn syrup is optional for deeper flavor.
- Assemble and Bake the Bars: Pour the pecan pie filling over the hot, freshly baked crust, spreading it evenly to cover the surface. Return the dish to the 350° oven and bake for 30-35 minutes, or until a knife inserted one inch from the edge comes out clean. The filling should be set but still slightly jiggly in the center for the best texture.
- Cool, Chill, and Slice: Remove the baking dish from the oven and place it on a wire rack to cool completely at room temperature. After cooling, refrigerate the bars for at least 30 minutes to make slicing easier. Use a sharp knife to cut into squares, wiping the knife clean between cuts for cleaner slices.
Notes
- Using a combination of light and dark corn syrup adds more depth of flavor to the filling.
- Press the crust slightly up the edges of the baking dish to help contain the filling.
- Let the bars chill in the refrigerator before slicing to ensure clean cuts.
- Wiping the knife clean between slices helps achieve neater bars.
- Make sure not to overbake the filling; it should still be slightly jiggly when done.
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan dessert, pecan shortbread crust, holiday dessert, easy pecan bars, sweet snack
