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For the Shortbread Crust:
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
For the Pecan Topping:
3 large eggs
1 cup light corn syrup
1 cup brown sugar, packed
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups chopped pecans
Step-by-Step Recipe Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Add flour and salt, mixing until crumbly.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 18-20 minutes, or until lightly golden.
Step 2: Make the Pecan Filling
In a separate bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt.
Fold in the chopped pecans.
Pour the mixture over the pre-baked crust.
Step 3: Bake and Cool
Return the pan to the oven and bake for 30-35 minutes or until the topping is set.
Let the bars cool completely in the pan before lifting out and slicing.
For clean cuts, chill the bars for about an hour before slicing.
Tips for Perfect Pecan Pie Bars
Don’t overbake: The topping should be just set—not dry or cracked.
Use parchment paper: This makes it easier to lift and cut the bars.
Chill before slicing: Helps the bars firm up for neater squares.
Toast your pecans: For deeper flavor, toast the pecans in a dry skillet before adding them to the filling.
Double the batch: These freeze beautifully, so make extra for later!
Variations to Try
Want to make your pecan pie bars even more exciting? Here are some delicious twists:
Chocolate Pecan Pie Bars: Add 1/2 cup chocolate chips to the filling.
Bourbon Pecan Bars: Stir in 1 tablespoon of bourbon to deepen the flavor.
Coconut Pecan Bars: Mix in 1/2 cup shredded coconut.
Salted Caramel Pecan Bars: Drizzle salted caramel sauce over the cooled bars.
Maple Pecan Bars: Replace corn syrup with pure maple syrup for a different kind of sweetness.
Healthier Swaps
Looking to lighten things up a bit? Here are some substitutions:
Use whole wheat flour for the crust.
Swap in coconut sugar for brown sugar.
Try maple syrup or honey in place of corn syrup.
Use vegan butter and egg replacers for a plant-based version.
Storage & Serving Tips
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual bars for up to 2 months.
Serving: Serve chilled or at room temperature. Add a scoop of vanilla ice cream for extra indulgence.
Frequently Asked Questions
1. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the crust.
2. Do I have to use corn syrup?
Not necessarily. Try maple syrup or agave nectar for a natural alternative.
3. Can I make them ahead of time?
Absolutely. These bars actually taste better the next day!
4. Why are my bars too runny?
You may have underbaked them. Make sure the topping is set before removing from the oven.
5. Can I use a different nut?
Sure! Walnuts or hazelnuts can be fun alternatives.
Conclusion
Pecan Pie Bars are the ultimate solution when you want the comforting flavor of pecan pie without the hassle. With a shortbread crust and a sweet, nutty topping, they strike the perfect balance of texture and taste. Whether you’re hosting a holiday dinner or just craving a fall treat, these bars will become a staple in your dessert rotation.
