Description
These Best Pecan Pie Bars offer a delightful twist on the classic pecan pie, featuring a buttery, crumbly crust topped with a rich, gooey pecan filling. Perfect for gatherings or holiday desserts, they combine a buttery shortbread base with a sweet, nutty, caramel-like topping that’s easy to cut into bars and serve.
Ingredients
Scale
For the 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
For the 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 1/2 teaspoon salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the 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 1/4 teaspoon 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 evenly over the baked crust. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and the top is lightly browned.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 16 bars. This cooling step ensures clean cuts and the filling sets properly.
Notes
- You can lightly toast pecans on a skillet over medium heat for 5 minutes to enhance their flavor before adding to the filling.
- Using cold butter for the crust helps achieve a crumbly, tender base.
- Make sure to cool the bars completely before slicing to prevent the filling from oozing.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
