Make these simple pecan pie bars that deliver the rich, gooey flavor of classic pecan pie on a buttery shortbread crust. This no-fail recipe is quick to prepare and perfect for potlucks or holiday gatherings.
Author:avasinclair
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:24 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) 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 1/2 cups pecan halves or pieces
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare the shortbread crust: In a medium bowl, beat the softened butter and granulated sugar until creamy. Mix in the flour and salt until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
While the crust bakes, prepare the filling: In a separate bowl, whisk together the brown sugar, corn syrup, eggs, and vanilla extract until smooth. Stir in the pecans.
Pour the pecan filling evenly over the hot, partially baked shortbread crust.
Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and the edges are bubbly.
Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang.
Cut into squares. These make great make ahead dessert bars.
Notes
For an even quicker version, you can substitute the shortbread crust ingredients with one package of store-bought sugar cookie dough, pressed into the pan.
To ensure clean slices, chill the cooled bars for at least two hours before cutting them into bite sized pecan desserts.
If you prefer a richer flavor, toast the pecans lightly before adding them to the filling mixture.