Shortbread Pecan Pie Bars
These Pecan Pie Bars are gooey, buttery, and loaded with pecans—the holiday favorite that's easier to make (and serve!) than pie. A simple technique keeps the shortbread crust crisp beneath the luscious caramel filling, while a few flavor-boosting ingredients and my expert tips make these the first dessert to disappear from the Thanksgiving table!
Servings 24 -36 bars
Ingredients
Brown Sugar Shortbread Crust
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
Filling
- 4 eggs, at room temperature
- 1 cup dark corn syrup (see notes for substitute)
- 1/3 cup pure maple syrup
- 2/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons all-purpose flour
- 2½ teaspoons vanilla extract
- 3/4 teaspoon EACH salt and ground cinnamon
- 1/4 teaspoon EACH ground nutmeg and ground cloves
Pecans and Topping
- 3½ cups (about 14 oz.) pecans, roughly chopped (not too fine)
- Flaky sea salt for sprinkling
Instructions
- Prep the pan: Line a 9x13-inch pan with parchment paper, leaving extra hanging over the long sides so you can lift the bars out later. (See notes if using a glass pan.)
- Make the crust: Beat the butter, brown sugar, and salt using the paddle attachment on a stand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the flour and mix on the lowest speed just until the dough comes together in clumps, 30–45 seconds. Stop as soon as no dry flour remains.
- Press and chill: Press the dough evenly into the pan, using floured fingertips or the bottom of a measuring cup. Make sure the corners and edges are as thick as the center. Don’t prick it with a fork. Chill the pan for 15 minutes while the oven heats to 350°F.
- Par-bake the crust: Bake 18–22 minutes, until the edges are golden and the center looks dry and set. If the center puffs, press it flat gently with the back of a spoon as soon as it comes out of the oven.
- Assemble: Scatter the pecans evenly over the hot crust right away, then pour the filling over the top.
- Bake: Bake for 30–40 minutes, until the center reads 200°F on an instant-read thermometer (it barely jiggles and springs back when you tap it lightly). If the edges darken too quickly, tent the pan loosely with foil around the 25-minute mark.
- Salt and cool: Sprinkle flaky sea salt over the bars as soon as they come out of the oven. Cool completely on a wire rack for about 1½ hours, then refrigerate at least 2 hours, until firm.
- Slice and serve: Use the parchment to lift the bars out of the pan. Cut them while they’re cold with a sharp knife, wiping the blade between cuts for clean edges. Let the bars sit at room temperature for 20–30 minutes before serving, so the filling softens and the flavors come through.
Notes
- Corn syrup substitute: Golden syrup (Lyle's) can replace the dark corn syrup 1:1. For flavor closer to dark corn syrup, use 1 tablespoon of molasses in place of 1 tablespoon of the golden syrup.
- Glass pan: Glass heats slowly, so the edges overbrown before the center sets. If glass is all you have, bake at 325°F and plan on extra time.
- Storage: Refrigerate in an airtight container for up to 5 days. To freeze, wrap them well and freeze for up to 3 months, then thaw overnight in the refrigerator.