Pecan Pie Bars with Shortbread Crust
Pecan pie bars bring the rich, nutty character of pecan pie together with a tender shortbread base. The contrast makes each bite satisfying: a lightly browned crust supports a sweet filling studded with coarsely chopped pecans.
This recipe uses a parchment-lined baking dish, so you can lift out the cooled slab before slicing. Give the bars time to cool completely; the filling firms as it rests, which helps you cut neat pieces.
What makes the crust tender
All-purpose flour gives the shortbread its structure, while granulated sugar adds sweetness without competing with the filling. Salt rounds out that sweetness. Cold, cubed unsalted butter is cut into the dry ingredients until the mixture looks crumbly, then pressed firmly into an even layer.
Pressing the crumbs into a compact, level base matters. Loose or uneven spots can leave the crust fragile or cause it to brown unevenly. Parchment paper with enough overhang makes it easier to lift the finished bars from the dish once they have cooled.
A smooth filling with pecan in every bite
Large eggs help bind the filling, while light corn syrup and packed light brown sugar create its rich sweetness. Melted unsalted butter adds a buttery quality, and vanilla bean powder brings a warm vanilla note. A little salt balances the sweet ingredients.
Whisk the filling ingredients until smooth before stirring in the coarsely chopped pecans. Chopping the nuts gives you pieces throughout the filling instead of leaving only a few large clusters. Spread the mixture across the hot crust so the pecans are distributed from edge to edge.
Look for set edges and a slight jiggle
The crust is ready for its topping when the edges are lightly golden. Pouring the filling over the hot crust gives the layers a close fit. Once topped, bake until the edges of the filling are set and the center moves only slightly when the dish is gently nudged.
The center should not look completely firm while the bars are still in the oven. Cooling finishes the set, so cutting too soon can make the filling soft and the slices difficult to lift cleanly. Let the whole slab cool completely in the dish before using the parchment to lift it out and slice it.
Frequently Asked Questions
Why do the bars need to cool completely before slicing?
The filling firms as it cools. If you cut while it is still warm, it may not hold its shape as well, and the layers can shift. Cooling the slab in the dish helps the bars slice more neatly once you lift it out.
How can I tell when the pecan filling is baked?
Look for set edges and a center with only a slight jiggle. The filling continues to firm as it cools, so it does not need to appear completely solid in the oven. Follow the recipe card’s listed baking time as well.
Why bake the shortbread crust before adding the filling?
The crust gets a chance to bake until its edges are lightly golden before the filling goes on. Pouring the pecan mixture over the hot crust helps the two layers sit together, while an even crust gives the filling a steady base.
Pecan Pie Bars with Shortbread Crust
Course: DessertCuisine: AmericanDifficulty: Easy24
bars20
minutes50
minutes310
kcal3
hours10
minutesThese bars pair a tender, lightly browned shortbread crust with a rich pecan pie filling. Bake them in a 9×13-inch dish and cool completely before slicing.
Ingredients
- Shortbread crust
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
- Pecan filling
4 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla bean powder
1/2 teaspoon salt
2 1/2 cups coarsely chopped pecans
Directions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving enough overhang to lift out the bars. In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture is crumbly, then press it firmly into an even layer in the dish.
- In another bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla bean powder, and salt until smooth. Stir in the pecans.
- Bake the crust for 20 minutes, until its edges are lightly golden. Pour the pecan filling over the hot crust and spread the pecans evenly. Bake for 30 minutes, until the edges are set and the center has only a slight jiggle.
- Cool completely in the dish, about 2 hours. Lift out using the parchment and cut into 24 bars.
Notes
- Let the bars cool completely before cutting; the filling firms as it cools, making the bars easier to slice.
