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Pecan Pie Bars

Pecan pie bars have a buttery shortbread crust topped with a sweet, pecan-filled layer. Bake them in a 9x13-inch pan, cool completely, then cut into 24 bars.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 tsp salt
  • 0.75 cup unsalted butter cold
  • 2 tbsp unsalted butter melted
For the filling
  • 3 eggs large
  • 1 cup corn syrup light
  • 1 cup brown sugar packed, light
  • 1 tsp vanilla extract
  • 2 cup pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, granulated sugar, and salt in a large bowl.
  4. Cut in 3/4 cup cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  5. Press the mixture evenly into the bottom of the prepared pan.
  6. Bake for 18 to 20 minutes, until the edges are lightly golden.
Make the filling and bake
  1. Whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla in a large bowl until smooth.
  2. Stir in the pecans.
  3. Pour the filling over the hot crust.
  4. Bake for 25 to 30 minutes, until the filling is set and no longer liquid in the center.
  5. Cool completely in the pan.
  6. Cut into bars.

Notes

For neat bars, let them cool completely before cutting. Store covered in the refrigerator for up to 5 days; freezer-friendly. For a gluten-free variation, use a 1:1 gluten-free baking flour in place of the all-purpose flour.