Pecan Pie Bars

5 from 159 votes

With a buttery shortbread crust and caramelized pecan filling, it's impossible not to love these sweet and nutty pecan pie bars!!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

9x13 baking dish

Ingredients

Shortbread Crust

2 cups all-purpose flour
⅓ cup sugar
¼ teaspoon salt
¾ cup cold unsalted butter, cubed

Filling

1½ cups sugar
4 large eggs
1 cup light corn syrup
3 tablespoons unsalted butter, melted
1½ teaspoons vanilla extract
2½ cups chopped pecans

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.

Video

Notes

Make ahead of time. These bars can be made 24–48 hours in advance. Once cool, cover and store the entire slab in the refrigerator. Use a sharp knife to into squares just before serving.

STORE. Cover pecan bars and store them in the fridge for 3-4 days.

FREEZE in gallon-sized freezer bags, with parchment paper in between each layer of bars for up to 6 months! Allow time to thaw before eating.

Make clean even slices

Line the pan with parchment paper this will not only help keep them from sticking to the pan, but once the bars cool, you can lift the entire block out of the pan using the parchment paper.
Without the side of the pan getting In the way you can then use a large kitchen knife to cut the bars, wipe the blade clean after each cut.

Nutrition