Pecan Pie Bars
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Pastry cutter or food processor
- Rubber spatula
- Sharp chef's knife
- Measuring cups and spoons
Ingredients
Shortbread Crust
- 2 cups all-purpose flour spooned and leveled
- 1/2 cup powdered sugar sifted
- 1/2 tsp fine sea salt
- 1 cup unsalted butter cold, cut into cubes (2 sticks / 226g)
Pecan Filling
- 3 large eggs room temperature
- 3/4 cup dark corn syrup
- 3/4 cup dark brown sugar packed
- 4 tbsp unsalted butter melted and slightly cooled, or browned for deeper flavor
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 2 1/2 cups pecans coarsely chopped; whole pecans can be used for a more decorative look
- 1 tbsp bourbon optional but highly recommended
Optional Topping
- 1/2 tsp flaky sea salt such as Maldon, sprinkled right after baking
Instructions
Prepare the Pan & Preheat
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease any exposed pan edges.
- Spray the parchment lightly with nonstick cooking spray.
Make the Shortbread Crust
- In a large bowl (or food processor), whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and use your fingertips, a pastry cutter, or the food processor to work the butter into the flour until the mixture resembles coarse, damp sand with pea-sized butter pieces.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to create an even, compact layer.
- Bake the crust for 18 to 20 minutes, until the edges are just starting to turn lightly golden. Remove from the oven and let sit while you prepare the filling. Leave the oven on.
Make the Pecan Filling
- In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, and salt until smooth and fully combined.
- Stir in the bourbon if using, then fold in the chopped pecans until evenly distributed.
Assemble and Bake
- Pour the pecan filling evenly over the warm shortbread crust, spreading it gently with a spatula to reach all the edges.
- Return the pan to the oven and bake for 25 to 28 minutes, until the filling is set around the edges but still has a slight jiggle in the very center (it will firm up as it cools).
- Remove from the oven and immediately sprinkle with flaky sea salt if using.
Cool and Slice
- Let the bars cool completely in the pan at room temperature for at least 2 hours. For the cleanest slices, transfer the pan to the refrigerator and chill for 1 to 2 additional hours (or overnight).
- Use the parchment overhang to lift the entire slab onto a cutting board. Slice into 24 bars using a long, sharp knife, wiping the blade clean between cuts.
- Serve at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
Make-Ahead: These bars taste even better on day 2. Bake the day before, cool completely, cover tightly, and store at room temperature or in the fridge. Bring to room temperature before serving.
Brown Butter Upgrade: Brown the 4 tbsp of filling butter in a small saucepan over medium heat until golden and nutty-smelling before using. It adds a remarkable toffee depth.
Boolean Variation: 1-2 tbsp of good bourbon in the filling is a classic Southern move — smoky, warm, and completely worth it.
Chocolate Variation: Scatter 1/2 cup dark chocolate chips over the warm, just-baked shortbread crust before pouring on the filling.
Storage: Room temperature (covered) up to 2 days. Refrigerator up to 5 days. Freezer (wrapped individually) up to 2 months — thaw at room temperature.
Nutrition
Calories: 310kcalCarbohydrates: 34gProtein: 3gFat: 19gSodium: 120mgFiber: 1gSugar: 24g