Chewy Pecan Pie Bars
Indulge in the irresistible decadence of Chewy Pecan Pie Bars, the ultimate handheld twist on a classic Southern dessert. Featuring a buttery shortbread crust and a luscious pecan filling sweetened with brown sugar and light corn syrup, these bars are perfectly chewy, nutty, and packed with rich flavor in every bite. With just 20 minutes of prep time and simple ingredients like vanilla, chopped pecans, and melted butter, this recipe is as easy as it is delicious. Ideal for holiday gatherings, potlucks, or an everyday indulgence, these bars pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Plus, their easy-to-cut, portable form makes them great for sharing—or savoring solo!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 cup Unsalted butter (cold and cubed)
- 1.5 cups Light brown sugar, packed
- 1 cup Light corn syrup
- 0.25 cup Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 2.5 cups Chopped pecans
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
While the crust is cooling, prepare the filling. In a medium bowl, whisk together the light brown sugar, corn syrup, melted butter, vanilla extract, eggs, and salt until smooth and well combined.
Fold in the chopped pecans until evenly distributed throughout the mixture.
Pour the pecan filling over the baked crust, spreading it out evenly with a spatula.
Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack, about 2 hours.
Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 even squares or rectangles.
Serve as is or with a dollop of whipped cream for an extra indulgent treat. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 37.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
