Description
Delicious and indulgent Simple Pecan Pie Bars featuring a buttery pecan shortbread crust topped with a rich, gooey pecan pie filling. Perfectly baked to golden perfection, these classic bars combine the sweetness of brown sugar, corn syrup, and maple syrup with the crunch of chopped pecans, ideal for dessert or special occasions.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/3 cup pecans, finely chopped
- 1 cup butter, at room temperature
For the Filling:
- 2/3 cup packed brown sugar
- 1 tsp salt
- 4 large eggs
- 1 1/4 cups light or dark corn syrup
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 cups pecans, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking as soon as your crust and filling are assembled.
- Prepare the Pecan Shortbread Crust: In a large mixing bowl, combine the all-purpose flour, white sugar, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture resembles wet sand. Press this crust mixture evenly into the bottom of an ungreased 9×13-inch baking dish, slightly up the sides. Bake for 18-22 minutes until lightly golden brown.
- Prepare the Pecan Pie Filling: While the crust bakes, whisk together the packed brown sugar and salt in a large bowl. Add eggs and vanilla extract, whisking until fully combined. Gradually mix in the corn syrup and maple syrup. Stir in the chopped pecans to finish the filling.
- Assemble and Bake the Bars: Pour the prepared filling evenly over the hot baked crust. Return to the 350° oven and bake for 30-35 minutes, or until a knife inserted about one inch from the edge comes out clean. The center should be set but still slightly jiggly for the best texture.
- Cool, Chill, and Slice: Remove the bars from the oven and cool completely on a wire rack. Refrigerate for at least 30 minutes to allow easier slicing. Cut into squares using a sharp knife, cleaning the knife between cuts for neat slices.
Notes
- Use a combination of light and dark corn syrup for deeper flavor.
- Room temperature butter is key for creating the perfect crust texture.
- Chilling the bars after baking helps achieve clean cuts.
- Store bars refrigerated and consume within 3-4 days for freshness.
- For a nuttier crust, toast pecans lightly before chopping.
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan bars, pecan shortbread crust, pecan pie filling, easy pecan dessert, baked pecan bars
