Pecan pie bars with shortbread crust are the best of both worlds! They have that gooey, slightly crunchy flavor of a pecan pie, but are in a cookie, so they are perfect to serve at a party!
This a great idea to make if you want to wrap something up for guests to take home after a get together. They are the perfect size for individual wrapping, or for putting into a tin. We usually make a double batch of pecan bars with shortbread crust, to share with friends and neighbors!
Why you will love Pecan Pie Bars:
- Delicious Contrast: The combination of a crisp, buttery shortbread crust with a gooey, sweet pecan topping provides a delightful contrast in textures and flavors.
- Rich and Nutty Flavor: The pecans offer a rich, nutty taste that pairs perfectly with the caramel-like sweetness of the brown sugar and corn syrup topping.
- Easy to Make: Pecan bars with shortbread crust are relatively simple to prepare, making them a great option for both novice and experienced bakers.
- Versatile Dessert: These bars are perfect for various occasions, from holiday gatherings to casual snacks. They also travel well, making them an excellent choice for potlucks and parties.
What you will need to make these Pecan Pie Bars:
Flour: Provides structure and stability to the shortbread crust.
Sugar: Sweetens both the crust and the pecan topping. In the crust, it also helps to tenderize the dough.
Salt: Enhances the flavors of all the other ingredients and balances the sweetness.
Butter: Adds richness and flavor to the crust, making it tender and flaky. Also helps to bind the ingredients together.
Eggs: Acts as a binding agent in the pecan topping, providing structure and richness.
Brown Sugar: Adds a deeper, more complex sweetness with notes of molasses. Helps to create a chewy texture in the pecan topping.
Corn Syrup: Prevents crystallization in the pecan topping, ensuring a smooth, gooey texture.
Pecans: Provide a crunchy texture and a rich, buttery flavor. They are also a good source of healthy fats and protein.
Vanilla: Enhances and rounds out the flavors in the pecan topping, adding a warm, aromatic quality.
These ingredients come together to create a delicious, textured, and flavorful dessert with a crisp shortbread base and a gooey, nutty pecan topping.
Instructions to make crust:
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Preheat oven to 350° F.
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Butter a 9- x 13-inch baking pan.
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Combine flour, sugar, and salt. Add the butter to the flour mixture. With a pastry blender, cut in cold butter until mixture resembles very fine crumbs.
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Press mixture evenly into the 9 X 13 pan. Bake 18 to 20 minutes or until lightly browned, rotating halfway through. While crust is baking, prepare the filling.
Instructions to make filling:
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In a small bowl, beat eggs lightly. Combine brown sugar, granulated sugar, corn syrup, and 1/2 cup butter in a saucepan.
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Bring to a boil over medium heat, stirring gently. Once the filling is brought to a boil, turn off burner and remove saucepan from heat.
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Temper the eggs by slowly pouring about one third of the hot sugar mixture into beaten eggs. Stir the tempered egg mixture back into the remaining hot sugar mixture and mix well. Stir in pecans and vanilla.
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Pour filling over crust. Bake at 350° for 30-35 minutes or until set.
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Cool completely in pan on a wire rack. Once cooled, remove from the baking dish and slice into 1- x 1-inch squares.
Storing Pecan Pie Bars
- Cool Completely: Before storing, make sure the pecan pie bars have cooled completely to room temperature. This helps prevent condensation, which can make the bars soggy.
- Cut into Squares: Once cooled, cut the pecan pie bars into individual squares or rectangles.
- Airtight Container: Place the bars in an airtight container. If stacking the bars, place a layer of parchment paper or wax paper between each layer to prevent sticking.
- Room Temperature Storage: Pecan pie bars can be stored at room temperature for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, you can refrigerate the bars. They will keep well in the refrigerator for up to a week. Make sure they are in an airtight container to prevent them from drying out or absorbing other odors from the fridge.
- Freezing: Pecan pie bars can also be frozen for up to 2 months. Wrap each bar individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature when ready to eat.
By following these steps, you can ensure that your pecan pie bars remain fresh and delicious for as long as possible.
Equipment
- 13 x 9 pan
- mixing bowl
- pastry cutter
- large mixing bowl
- Whisk
Ingredients
Ingredients for shortbread:
Instructions
Instructions to make crust:
- Preheat oven to 350° F.
- Butter a 9- x 13-inch baking pan.
- Combine flour, sugar, and salt. Add the butter to the flour mixture. With a pastry blender, cut in cold butter until mixture resembles very fine crumbs.
- Press mixture evenly into the 9 X 13 pan. Bake 18 to 20 minutes or until lightly browned, rotating halfway through. While crust is baking, prepare the filling.
Instructions to make filling:
- In a small bowl, beat eggs lightly. Combine brown sugar, granulated sugar, corn syrup, and 1/2 cup butter in a saucepan.
- Combine brown sugar, granulated sugar, corn syrup, and 1/2 cup butter in a saucepan.
- Bring the sugar mixture to a boil over medium heat, stirring gently. Once the filling is brought to a boil, turn off burner and remove saucepan from heat.
- Temper the eggs by slowly pouring about one third of the hot sugar mixture into beaten eggs. Stir the tempered egg mixture back into the remaining hot sugar mixture and mix well. Stir in pecans and vanilla.
- Pour filling over crust. Bake at 350° for 30-35 minutes or until set.
- Cool completely in pan on a wire rack. Once cooled, remove from the baking dish and slice into 1- x 1-inch squares.
Nutrition
Want more pecan recipes? Check these out!
Pecan Chocolate Chip Cookies
Bourbon Pecan Brownie Blondies
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