Crunchy, gooey pecan pie bars are a wonderful fall treat. A crisp shortbread crust gets topped with classic pecan pie filling for a simple and portable dessert.
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16
Ingredients
For the crust
1 ¾cups(227g)all-purpose flour
¼cup(50g)granulated sugar
½teaspoonsalt
8tablespoonsunsalted butter, melted
1tablespoonlight brown sugar
For the topping
1cup(220g)light brown sugar, packed
½cup(170g)dark corn syrup
5tablespoonsunsalted butter, melted and cooled
2tablespoonsheavy cream
1tablespoonvanilla extract
½teaspoonsalt
1large egg, lightly beaten
4cups(396g)pecan halves, about 1 pound, toasted
Instructions
Make the crust
Adjust oven rack to lowest position and heat oven to 375°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang. Lightly spray the foil with nonstick spray.
Whisk the flour, sugar, and salt together in a medium bowl. Add the melted butter and stir with a silicone spatula until the dough starts to come together.
Use your hands to combine the dough until no dry flour remain. The dough should hold together when squeezed.
Evenly scatter pieces of dough over the bottom of the pan. Press and smooth the dough into an even thickness. Sprinkle the brown sugar evenly over the surface of the dough.
Bake for 15 minutes, until lightly golden brown.
Make the topping
Whisk the sugar, corn syrup, melted butter, heavy cream, vanilla, and salt together in a medium bowl until smooth, about 20 seconds. Whisk in the egg, then fold the pecans into sugar mixture until evenly coated.
Pour topping over warm crust. Use a spatula to spread the topping evenly over crust
Bake for 25-30 minutes, until the topping is rapidly bubbling across the entire surface.
Transfer pan to wire rack and cool completely, about 1 and 1/2 hours.
Use the foil overhang to lift the bars out and transfer to a cutting board. Cut into 16 bars.
Notes
You can easily toast the pecans in the oven. Spread them in an even layer on a rimmed baking sheet and bake at 350°F for 8-12 minutes, until nuts are slightly darkened and fragrant.
If you want thinner bars, you can make this recipe in a 9x13-inch pan. Bake the crust for 15 minutes. Then add the filling and bake for 20-25 minutes.
Make ahead tip
The bars can be stored in the refrigerator for up to 5 days.
You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator.