Pecan Pie Bars
User Reviews
5
Pecan Pie Bars
Description
This recipe starts with a shortbread crust combining flour, sugar, salt, and cold unsalted butter cut into the dry ingredients to form coarse crumbs. Pressed firmly into a 9x13-inch pan and baked first, the crust becomes crisp and provides a sturdy base. The filling preparation whisks together sugar, eggs, light corn syrup, melted butter, vanilla, and chopped pecans to create a sweet, sticky mixture.
The hot crust is topped immediately with the filling and baked again until the filling is set but still moist. Cooling completely before slicing is essential to help the filling firm and prevent the bars from falling apart. Cutting into neat squares yields a balance of crumbly crust and nutty, sugary topping reminiscent of pecan pie.
These bars are convenient for serving at gatherings or as a sweet snack, capturing pecan pie flavor and texture in portable portions. The recipe suggests greasing the pan carefully and lining with parchment paper to lift the entire slab out for easier cutting and serving.
They can be made a day or two ahead and stored covered in the refrigerator. Bars freeze well when wrapped with parchment between layers, lasting up to six months. Use a sharp knife wiped clean between cuts for tidy slices.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- ¾ cup butter cubed, cold unsalted
Filling
- 1½ cups sugar
- 4 egg large
- 1 cup light corn syrup
- 3 tablespoons unsalted butter melted
- 1½ teaspoons vanilla extract
- 2½ cups pecans chopped
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- To make the shortbread crust: In a large bowl, mix flour, sugar, and salt. Cut in cold butter with a fork or pastry blender to create coarse crumbs. Press into the bottom of the prepared dish and bake for 20 minutes.
- Meanwhile, prepare the filling: whisk sugar, eggs, corn syrup, melted butter, and vanilla in a large bowl. Stir in pecans. Spread over hot crust as soon as it comes out of the oven.
- Bake for 30–35 minutes more, until filling has set.
- Cool completely in the pan before cutting into squares and serving.
Notes
- Prepare the bars 24–48 hours in advance; store covered in the refrigerator after cooling.
- Cover and refrigerate for 3-4 days to maintain freshness.
- Freeze bars wrapped with parchment paper between layers in freezer bags for up to 6 months; thaw before serving.
- Line the pan with parchment paper to lift the whole baked slab out for easier cutting into even slices.
- Use a sharp knife wiped clean after each cut to make clean, even portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 580kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 179mg | 7% |
| Potassium | 142mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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