Go Back

Pecan Pie Bars with Buttery Shortbread Crust

Pecan pie bars with a buttery shortbread crust bake in a 9x13-inch pan for an easy-to-cut dessert. The smooth brown sugar and pecan filling sets over a lightly golden crust, then cools completely before slicing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 53 minutes
Cooling 3 hours
Total Time 4 hours 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1 tsp cooking spray
For the pecan filling
  • 3 eggs large
  • 1 cup corn syrup light
  • 1 cup brown sugar packed light
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 2 cup pecans roughly chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the shortbread crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
  3. Lightly coat the parchment with cooking spray.
  4. Whisk the flour, granulated sugar, and salt in a medium bowl.
  5. Work in the softened butter until the mixture looks like coarse crumbs and holds together when pressed.
  6. Press the crust mixture evenly into the prepared pan.
  7. Bake for 18–22 minutes, until the edges are lightly golden.
Make the pecan filling
  1. Whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla in a large bowl until smooth.
  2. Stir in the pecans.
  3. Pour the filling over the hot crust.
  4. Bake for 30–35 minutes, until the filling is set in the center and no longer ripples when the pan is gently shaken.
  5. Cool completely in the pan, about 3 hours.
  6. Lift out using the parchment and cut into bars.

Notes

For clean cuts, let the bars cool completely before slicing. Refrigerate in an airtight container for up to 5 days; freeze for up to 3 months. A 1:1 gluten-free all-purpose flour blend can be used in place of the all-purpose flour.