Description
Delicious and rich Pecan Pie Bars featuring a buttery shortbread crust topped with a sweet, gooey pecan pie filling. Perfect for gatherings or a decadent dessert treat, these bars combine the classic flavors of pecan pie in an easy-to-cut bar form.
Ingredients
Scale
Shortbread Crust:
- 1¾ cups all-purpose flour
- ¾ cup butter (unsalted, cold)
- ½ cup sugar (granulated)
- ¼ teaspoon salt
Filling:
- ⅓ cup all-purpose flour
- ½ cup brown sugar (packed)
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1½ cups corn syrup (dark)
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups pecans (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 350℉. Prepare a 9×13-inch baking pan by spraying it with cooking spray and lining it with parchment paper, letting the paper hang over the sides for easy removal of the bars later.
- Make the Crust: Combine all crust ingredients in a large bowl. Use a pastry cutter or two forks to blend until the mixture looks like a dry, coarse meal. Alternatively, use a food processor for quicker mixing.
- Press and Bake the Crust: Transfer the crumb mixture into the prepared pan and press it evenly along the bottom. Bake for about 20 minutes until the crust is set and dry on top but not browned. Allow it to cool completely before adding the filling.
- Prepare the Filling: In a large bowl, whisk together flour, brown sugar, and salt to remove lumps. Add lemon zest and whisk again. Stir in corn syrup, eggs, and vanilla extract until the mixture is well combined.
- Add Pecans: Fold the chopped pecans into the filling. Let the mixture rest while the crust cools; this allows the filling to thicken slightly.
- Assemble and Bake: Pour the pecan filling over the cooled crust and spread it evenly using a spatula if necessary. Bake the bars for 40 to 50 minutes until the filling is set. Test doneness by gently shaking the pan—if the center is not wobbly, it’s done.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for several hours or overnight to set fully.
- Cut and Serve: Use the parchment paper edges to lift the bars from the pan. Cut into 24 smaller squares, or 12 larger pieces if preferred. Serve chilled or at room temperature.
Notes
- For easy removal, don’t skip lining the pan with parchment paper.
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- Check the filling’s doneness by gently shaking the pan to avoid underbaked gooey bars.
- Store bars in the refrigerator to maintain firmness and freshness.
- Consider toasting the pecans lightly beforehand to boost their flavor.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 270
- Sugar: 20g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
