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Best Ever Easy Pecan Pie Bars with Buttery Shortbread Crust

A close-up, tempting shot of a thick slice of pecan pie bars with a gooey caramel topping on a white plate.
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Make these simple pecan pie bars for a decadent, gooey dessert that is easier than traditional pie. They feature a rich, buttery shortbread crust and a classic caramel pecan topping.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, beat the softened butter and powdered sugar together until creamy. Mix in the flour and salt until a crumbly dough forms.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust for 15 to 18 minutes, until the edges are lightly golden.
  4. While the crust bakes, prepare the filling: In a separate bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined.
  5. Stir in the pecan halves until they are coated in the filling mixture.
  6. Pour the pecan filling evenly over the hot, pre-baked shortbread crust.
  7. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and the pecans are lightly toasted. The center should look mostly set but still slightly jiggly.
  8. Let the bars cool completely in the pan on a wire rack. This cooling time is important for the filling to set properly.
  9. Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bite-sized pieces.

Notes

  • For an extra rich flavor, lightly toast the pecan halves in a dry skillet for 5 minutes before adding them to the filling mixture.
  • You can make these bars up to two days ahead and store them covered at room temperature.
  • If you prefer a slightly firmer bar, reduce the baking time by 3-5 minutes.

Nutrition

Find it online: https://delishcraze.com/easy-pecan-pie-bars-with-buttery-crust/