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Easy Pecan Pie Bars Recipe with Buttery Shortbread Crust Perfect for Holidays

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These easy pecan pie bars feature a buttery shortbread crust paired with a sweet, nutty pecan filling, making them a fuss-free and impressive holiday dessert.

Ingredients

Scale
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/4 cup (50 grams) granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup (150 grams) packed light brown sugar
  • 1/2 cup (120 ml) light corn syrup
  • 1/4 cup (57 grams) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150 grams) chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
  3. Add 1 teaspoon vanilla extract and a pinch of salt, mixing briefly.
  4. Gradually add 1 1/2 cups all-purpose flour, mixing on low speed or folding with a spatula until the dough just comes together. The texture should be crumbly but hold when pressed.
  5. Press the dough evenly across the bottom and slightly up the sides of the prepared pan. Use a flat-bottomed glass to smooth it out if desired.
  6. Bake the crust for 18-20 minutes or until light golden around the edges. Let cool slightly.
  7. While the crust bakes, whisk together 2 large eggs, 3/4 cup packed light brown sugar, 1/2 cup light corn syrup, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and combined.
  8. Toast 1 1/2 cups chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let cool slightly.
  9. Fold the toasted pecans into the filling mixture.
  10. Pour the pecan filling evenly over the warm shortbread crust.
  11. Return the pan to the oven and bake for another 25-30 minutes. The filling should be set but still slightly jiggly in the center.
  12. Remove from oven and let the bars cool in the pan on a wire rack for at least 2 hours, or until fully set. Chill in the fridge for another hour for easier slicing.
  13. Use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Do not overmix the crust dough to keep it tender and crumbly. Toast pecans to enhance flavor. Bake crust before adding filling to prevent sogginess. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Let bars cool completely before slicing. Place a rimmed baking sheet under the pan to catch any drips during baking.

Nutrition

Keywords: pecan pie bars, shortbread crust, holiday dessert, easy pecan bars, pecan pie, buttery crust, festive dessert

Find it online: https://blingbite.com/easy-pecan-pie-bars-recipe-with-buttery-shortbread-crust-perfect-for-holidays/