Description
Delicious pecan pie flavor in a convenient bar form, perfect for any occasion with a buttery shortbread crust and a rich, gooey pecan filling. Ready in under an hour!
Ingredients
Scale
- **For the Shortbread Crust:**
- 2 cups (240g) All-Purpose Flour
- ½ cup (113g) Granulated Sugar
- ½ teaspoon Salt
- 1 cup (226g) Unsalted Butter, cold and cut into cubes
- **For the Pecan Filling:**
- 1 cup (200g) Granulated Sugar
- ½ cup (170g) Light Corn Syrup
- ½ cup (113g) Unsalted Butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 cups (220g) Pecan Halves
Instructions
- **Preheat Oven & Prepare Pan:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- **Make the Shortbread Crust:** In a large bowl, combine the 2 cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt. Add the 1 cup cold, cubed unsalted butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- **Press the Crust:** Press the crumb mixture evenly into the bottom of the prepared 9×13 inch baking pan. Use the bottom of a flat glass or measuring cup to compact it firmly.
- **Partially Bake the Crust:** Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown.
- **Prepare the Pecan Filling:** While the crust is baking, prepare the filling. In a medium bowl, whisk together the 1 cup granulated sugar, ½ cup light corn syrup, ½ cup melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until well combined and smooth.
- **Add Pecans:** Gently fold in the 2 cups pecan halves into the filling mixture. Ensure the pecans are evenly coated.
- **Assemble and Bake:** Once the crust is partially baked, remove it from the oven. Pour the pecan filling evenly over the warm crust.
- **Final Bake:** Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden brown around the edges. A slight wobble in the very center is okay—it will set as it cools.
- **Cool Completely:** Remove the bars from the oven and place the pan on a wire rack to cool completely. Do not attempt to cut them until they are fully cooled, preferably at room temperature for several hours or even chilled in the refrigerator for an hour or two.
- **Slice and Serve:** Once completely cooled, use the parchment overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into 24-36 squares or rectangles, depending on your desired serving size. Enjoy!
Notes
For the cleanest slices, ensure the bars are completely cooled before cutting. Chilling them in the refrigerator for an hour or two after reaching room temperature is highly recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg