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Pecan Pie Bars

Pecan pie bars pair a buttery shortbread crust with a sweet, pecan-studded filling baked until the center is set. Cool them completely before cutting for neat, sturdy bars with a tender crust and gooey middle.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 tsp fine salt
  • 1.25 cup unsalted butter divided (1 cup chilled and cubed; 1/4 cup melted and slightly cooled)
Filling
  • 3 eggs large
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt
  • 2 cup pecans coarsely chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Whisk the flour, granulated sugar, and 1/4 teaspoon salt in a large bowl.
  3. Cut in 1 cup chilled butter until the mixture forms coarse crumbs.
  4. Press the mixture evenly into the prepared pan.
  5. Bake for 20 to 25 minutes, until the edges are lightly golden.
Make the filling
  1. Whisk the eggs, brown sugar, corn syrup, flour, vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter in a medium bowl until smooth.
  2. Fold in the pecans.
  3. Pour the filling over the hot crust.
  4. Bake for 30 to 35 minutes, until the center looks set and only jiggles slightly when the pan is nudged.
  5. Cool completely in the pan, at least 3 hours.
  6. Lift the bars out using the parchment.
  7. Cut into bars.

Notes

For clean slices, let the bars cool completely before cutting. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. A 1:1 gluten-free baking flour can replace the all-purpose flour in both the crust and filling.