Description
These Pecan Pie Bars are so easy to make and have the same great flavor as pecan pie, with their buttery crust and rich sweet filling. They’re delicious!
Ingredients
Units
Scale
SHORTBREAD CRUST
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup cold unsalted butter, cut into small cubes
FILLING
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups pecans, roughly chopped
Instructions
SHORTBREAD CRUST
- Preheat oven to 350 degrees. Line a 9 x 13 baking pans with parchment paper.
- Add the flour, salt and sugar to a medium bowl. Whisk them together, then add the butter. Using a pastry cutter, cut the butter into the flour until it’s the size of small peas. Press the mixture evenly into the baking pan. Bake the crust for about 20 minutes until set and pale brown around the edges.
FILLING
- While the crust bakes, add the sugars, corn syrup, salt, and eggs to a large bowl. Using a wooden spoon (or a whisk) mix the mixture until well combined and smooth. Fold in the pecans.
- Spread the filling over the hot crust, making sure to spread the pecans out evenly. Bake until the center is just set and the top is bubbly and caramel colored, 25 to 30 minutes and remove from oven.
- Allow to cool completely, then refrigerate until chilled if you want neat slices when slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
Notes
- *Yield depends on what size you prefer to cut them.