Description

These Pecan Pie Bars combine a rich, buttery shortbread crust with a gooey, nutty pecan pie topping for an easy, crowd-pleasing dessert. Perfect for holiday gatherings, potlucks, or a weekend sweet treat, these pecan dessert bars deliver all the indulgence of pecan pie in a convenient, finger-friendly form—no rolling pins required.

Ingredients

Scale

For the Shortbread Crust:

2 cups all-purpose flour
1 cup packed brown sugar
1 cup unsalted butter

For the Pecan Pie Topping:

5 large eggs
1 cup dark corn syrup
2/3 cup granulated sugar
1 tsp vanilla extract
1/8 tsp salt
2 cups chopped pecans

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Instructions

Preheat Oven: Heat to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper or grease well.
Make Shortbread Crust: Combine flour and brown sugar in a bowl. Cut in butter using a pastry cutter or forks until mixture forms coarse crumbs. Press firmly into the pan for an even layer.
Bake Crust: Bake for 12–15 minutes, until lightly golden.
Prepare Pecan Topping: In a large bowl, whisk eggs, dark corn syrup, sugar, vanilla, and salt until smooth. Stir in chopped pecans.
Assemble & Bake: Pour pecan mixture over hot baked crust. Reduce oven temperature to 275°F (135°C) and bake for 50 minutes, or until filling is set.
Cool & Slice: Cool completely in pan on a wire rack. Lift out using parchment paper and cut into squares.

Notes

Dark corn syrup gives a deeper caramel flavor, but light corn syrup can be substituted.

For a pretty presentation, arrange whole pecans on top instead of chopped.

Sprinkle flaky sea salt on top after baking for a sweet-salty twist.

Wipe knife clean between cuts for sharp, bakery-style slices.

Bars can be made a day in advance and taste even better after flavors meld.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes (including crust and topping bake time)
Category: Desserts
Method: Baking (Bars)
Cuisine: Baking (Bars)