Description
These Pecan Pie Bars are a handheld twist on the classic Southern dessert, packed with gooey, sweet filling and toasted pecans over a buttery shortbread crust. Easy to make and perfect for holidays, potlucks, or any time you’re craving pecan pie without the fuss. This simple dessert bar recipe delivers all the flavor of traditional pecan pie—no rolling pin required.
Ingredients
For the Shortbread Crust
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter (cold and cubed)
For the Pecan Pie Filling
- Light corn syrup
- Brown sugar
- Eggs
- Vanilla extract
- Unsalted butter (melted)
- Salt
- Chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the crust: Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press mixture into the prepared pan. Bake for 15–18 minutes until lightly golden.
- While crust bakes, whisk together corn syrup, brown sugar, eggs, vanilla, melted butter, and salt.
- Stir in chopped pecans.
- Pour filling over hot crust immediately after it comes out of the oven.
- Bake for 30–35 minutes, or until filling is set and top is golden.
- Cool completely, then slice into bars.
Notes
- Add a splash of bourbon for extra depth.
- Sprinkle dark chocolate chips on crust before filling for a decadent twist.
- Maple syrup can be used in place of corn syrup.
- Use a gluten-free 1:1 flour substitute for the crust if needed.
- Chill before slicing for clean, even squares.
- Doubles well for large gatherings—bake in a sheet pan and adjust time.
