Easy Pecan Pie Bars
Indulge in the buttery, nutty goodness of these Easy Pecan Pie Bars, a simplified twist on the classic Southern dessert. Featuring a tender, golden shortbread crust and a lusciously sweet pecan filling, these bars strike the perfect balance between crunchy and gooey. With just 15 minutes of prep time and no rolling out dough required, this recipe makes serving up pecan pie-inspired treats effortless for holiday gatherings or everyday indulgence. The rich layers of brown sugar, light corn syrup, and toasted pecans make each bite irresistibly decadent. Serve them as a dessert or alongside coffee for a satisfying snack, and enjoy their homemade appeal with a fraction of the fuss. Perfectly portioned for sharing, these pecan pie bars are destined to be a crowd-pleaser!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup light corn syrup
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 teaspoons salt
- 2 cups pecans, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, combine 1 cup of melted unsalted butter, 2 cups of all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon of salt. Stir until the mixture comes together and forms a crumbly dough.
Press the dough evenly into the bottom of your prepared pan to create the crust. Bake for 20 minutes or until lightly golden. Remove from the oven and let cool slightly.
While the crust is baking, prepare the filling. In a large bowl, whisk together 1 cup of light brown sugar, 1/2 cup granulated sugar, 1 cup light corn syrup, 3 large eggs, 2 teaspoons pure vanilla extract, and 1/4 teaspoon of salt until smooth and well combined.
Fold 2 cups of roughly chopped pecans into the filling mixture to evenly distribute.
Pour the pecan filling over the pre-baked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and just slightly jiggly in the center.
Remove the bars from the oven and allow them to cool completely in the pan. For easier slicing, refrigerate for 1-2 hours until firm.
Cut into 24 squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 24.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 70 mg | 1% | |
*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.
