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Pecan Pie Bars

A delightful twist on the classic pecan pie, these bars combine a rich buttery shortbread crust with a gooey pecan topping, perfect for sharing on any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 3/4 cups all-purpose flour For a sturdy base.
  • 1/4 cup cornstarch Creates a lighter, crumbly texture.
  • 2/3 cup superfine sugar For sweetness without graininess.
  • 1/4 teaspoon kosher salt To balance the sweetness.
  • 1 cup unsalted butter, cold Cold for a flaky crust.
For the Pecan Topping
  • 2 large eggs, room temperature Ensure they mix in smoothly.
  • 3/4 cup light corn syrup For that classic gooey filling.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1/2 cup light brown sugar Brings a hint of caramel flavor.
  • 1 1/2 tablespoons unsalted butter, softened A touch of richness.
  • 1 teaspoon vanilla extract Vanilla makes everything better!
  • 1 1/2 cups pecans, toasted and roughly chopped Toasting brings out their nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper.
  2. Roughly chop the pecans and spread them on a baking sheet. Toast them in the oven for 5-6 minutes until fragrant.
  3. In a mixing bowl, combine the flour, cornstarch, sugar, and salt. Cut the cold butter into cubes and toss it into the flour mixture.
  4. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  5. Firmly press the mixture into the bottom of the lined baking dish. Bake for 25 minutes, or until the edges are just golden.
  6. In a medium bowl, whisk the eggs, corn syrup, granulated sugar, brown sugar, softened butter, and vanilla extract until smooth.
  7. Gently fold in the toasted pecans.
  8. Pour the pecan topping over the baked shortbread crust and spread it evenly.
  9. Return the dish to the oven and bake for an additional 35-40 minutes. The edges should be set while the center remains slightly jiggly.
  10. Once baked, remove from the oven and let it cool completely before cutting into squares.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months. Variations include adding chocolate chips or dried cranberries.