The perfect solution for when you crave the rich, buttery taste of pecan pie without the hassle of making a traditional crust. These bars are crunchy, gooey, and absolutely delicious.
Ingredients
For the Shortbread Crust:
- All-Purpose Flour: 1 ½ cups
- Cold Butter: ½ cup (cubed)
- Light Brown Sugar: ¼ cup (packed)
- Unbaked Pie Crust: 1 prepared (9-inch) crust (optional, if you want to skip the handmade shortbread base).
For the Pecan Filling:
- Light Corn Syrup: ¾ cup
- Light Brown Sugar: ½ cup (packed)
- Eggs: 3 large (beaten)
- Butter: 2 tablespoons (melted)
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: ½ teaspoon
- Pecan Halves: 1 ½ cups
Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line an 8×8 or 9×9 inch baking pan with parchment paper.
- In a bowl, mix the flour, cold cubed butter, and ¼ cup brown sugar. Use a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 12–15 minutes until slightly golden.
2. Make the Filling
- While the crust is baking, whisk together the corn syrup, ½ cup brown sugar, beaten eggs, melted butter, vanilla, and cinnamon in a large bowl.
- Once well combined, fold in the pecan halves.
3. Final Bake
- Pour the pecan mixture over the hot, pre-baked crust. Spread the pecans evenly using a spatula.
- Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and no longer jiggles in the middle.
4. Cooling and Serving
- Crucial Step: Allow the bars to cool completely in the pan for at least 2 hours. For the cleanest cuts, refrigerate them for an hour before slicing into squares.
Pro Tips
- Salt Balance: Add a tiny pinch of sea salt to the filling to balance the sweetness of the corn syrup.
- Extra Crunch: You can roughly chop half of the pecans and leave the rest as halves for a better texture in every bite.
- Storage: These stay fresh in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
