Description
These Best Pecan Pie Bars are a delightful twist on traditional pecan pie, combining a buttery shortbread crust with a rich, gooey pecan filling. Perfect for holidays, potlucks, or any special occasion, these bars boast a balanced sweetness with crunchy toasted pecans and a luscious syrupy center.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Filling
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves (lightly toasted if desired)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 15 minutes or until it is lightly golden. Remove from the oven and set aside to cool slightly.
- Make the Filling: In a separate bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Add Pecans: Stir the pecan halves into the filling mixture, ensuring they are evenly coated.
- Assemble and Bake: Pour the pecan filling over the pre-baked crust, spreading it out evenly. Return the pan to the oven and bake for 25-30 minutes or until the filling is set and golden brown on top.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into 16 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Lightly toasting the pecans before adding them enhances their flavor and crunch.
- For cleaner slices, chill the bars before cutting.
- You can substitute light corn syrup with maple syrup or honey for a different sweetness profile.
- Use a sharp knife to cut the bars, wiping it clean between cuts to maintain neat pieces.
- Ensure butter is cold for the crust to achieve a tender, flaky texture.
