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Pecan Pie Bars with Buttery Shortbread Crust

Pecan pie bars pair a buttery shortbread crust with a sweet, chewy pecan filling. Bake the filling over the pre-baked crust, then cool completely for neat, easy-to-cut bars.
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Prep Time 20 minutes
Cook Time 53 minutes
Cooling 2 hours
Total Time 3 hours 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 1 cup unsalted butter softened
For the filling
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 3 eggs large
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cups pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  3. Mix the flour, granulated sugar, and salt in a large bowl.
  4. Cut in the softened butter until the mixture is evenly crumbly.
  5. Press the mixture firmly and evenly into the prepared pan.
  6. Bake for 18-20 minutes, until the edges are lightly golden.
Make the filling
  1. Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt in a medium bowl until smooth.
  2. Stir in the pecans.
Bake and cool
  1. Pour the filling over the hot crust.
  2. Bake for 30-35 minutes, until the edges are set and the center reaches 160°F.
  3. Cool completely in the pan, about 2 hours.
  4. Lift out using the parchment.
  5. Cut into 24 bars.

Notes

For neat slices, cool the bars completely before cutting. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. A cup-for-cup gluten-free flour blend can replace the all-purpose flour.