This pecan pie bars recipe puts the pecan filling on a shortbread slab. Classic pecan pie is the round pie on this site. These are the bars.
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Pecan Pie Bars
- Total Time: 2 hours 30 minutes
- Yield: 24 bars 1x
Description
Pecan pie bars with a shortbread crust. From Alissa at Yummy Dishes.
Ingredients
- 1 1/2 cups (188g) flour
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon salt
- 3/4 cup (170g) cold butter, cubed
- 3 large eggs
- 3/4 cup (180ml) corn syrup
- 1/2 cup (100g) brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups (220g) chopped pecans
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13 pan with parchment. Pulse or cut flour, the first brown sugar, salt, and cold butter to coarse crumbs. Press into the pan.
- Bake the crust 15 minutes until pale gold.
- Whisk eggs, corn syrup, remaining brown sugar, melted butter, and vanilla. Stir in pecans. Pour over the hot crust.
- Bake 22 to 28 minutes until the top is set. Cool completely before lifting and cutting.
Notes
Cooling is what makes clean squares. Warm bars smear. A light flour dust on the knife helps.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Bars, not the pie
The round pecan pie is a custard in a fluted crust. This is a slab.
Substitutions
Maple syrup can replace half the corn syrup. The set will be a little softer.
Mistakes to avoid
Cutting while warm collapses the topping. Wait until the pan is room temperature.
Storage
Airtight at room temperature 4 days. Freeze layers of parchment between bars.
Nutrition (estimated)
About 210 calories per bar. Estimate only, not a lab test.
FAQ
Why bars instead of pie?
They cut for a crowd and travel flatter than a round pie.
Dark or light corn syrup?
Light is milder. Dark tastes more like molasses. Either sets.
Can I use whole pecans?
Yes, on top of a chopped layer, so the bars still cut.
How do I know they are done?
The center no longer sloshes. A little softness is fine. It firms as it cools.