Old-Fashioned Pecan Pie Bars
These easy pecan pie bars feature a buttery shortbread crust topped with a rich, caramel-like pecan filling, perfect for potlucks and holidays.
Ingredients
For the crust
- 1 cup unsalted butter, softened Soft but not greasy for best results.
- 2/3 cup granulated sugar For sweetness in the crust.
- 2 1/4 cups all-purpose flour Keeps the crust sturdy.
- 1/2 teaspoon fine salt Enhances flavor.
For the filling
- 3 large eggs, room temp Help set the filling.
- 1 cup light corn syrup Gives classic pecan pie texture.
- 1 cup packed light brown sugar Adds caramel depth.
- 2 tablespoons unsalted butter, melted Should be slightly cooled.
- 1 teaspoon vanilla extract Enhances sweetness.
- 2 1/2 cups pecans, chopped and lightly toasted Provides crunch.
- 1/4 teaspoon fine salt Balances sweetness.
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Instructions
Preparation of the crust
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and granulated sugar until fluffy.
- Mix in the all-purpose flour and fine salt just until combined.
- Press the mixture into a lined 9x13-inch pan and dock with a fork.
- Bake the crust for 18 to 20 minutes, until the edges are lightly golden.
Preparation of the filling
- While the crust is baking, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Fold in the chopped and lightly toasted pecans.
Baking
- Pour the filling over the hot crust.
- Return to the oven and bake for 25 to 30 minutes, until the center is set and does not jiggle.
Cooling and slicing
- Allow the bars to cool in the pan completely before slicing.
- Lift the bars out with the parchment and cut into squares.
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Note
These bars can be made two days ahead and stored covered at room temperature. For longer storage, freeze tightly wrapped, either whole or individual squares. A light mist of oil on the knife can help with slicing. Feel free to add a pinch of cinnamon in the filling for extra flavor.