Incredible Pecan Pie Bars
Get ready to indulge in the sweet, nutty decadence of Incredible Pecan Pie Bars—an irresistible twist on the classic Southern dessert! These bars feature a buttery, crumbly shortbread crust that perfectly complements the luscious layer of gooey pecan filling, made with light corn syrup, brown sugar, and a generous helping of chopped pecans for a heavenly crunch. With just 20 minutes of prep time and easy-to-follow steps, this recipe is perfect for holiday gatherings, potlucks, or satisfying your sweet tooth any time of year. Baked to golden perfection in a 9x13-inch pan and effortlessly portioned into 16 squares, these pecan pie bars are a crowd-pleaser that's as simple to make as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed as a grab-and-go treat, these bars are guaranteed to wow!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 3 large Eggs
- 1 cup Light corn syrup
- 1 cup Brown sugar, packed
- 1.5 teaspoons Vanilla extract
- 2 cups Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Gradually add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the butter mixture, mixing until crumbly dough forms.
Press the dough evenly into the prepared baking pan, creating an even layer for the crust. Use a flat-bottomed object, like a measuring cup, to smooth it out if needed.
Bake the crust in the preheated oven for 20 minutes, or until it is lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the filling. In a large bowl, whisk together 3 large eggs, 1 cup of light corn syrup, 1 cup of packed brown sugar, and 1.5 teaspoons of vanilla extract until smooth.
Stir in 1/2 cup of all-purpose flour until fully combined, then fold in the chopped pecans.
Pour the filling evenly over the pre-baked crust, spreading it out to the edges so it covers the crust completely.
Return the pan to the oven and bake for an additional 30-35 minutes, or until the filling is set and no longer jiggly in the center.
Let the bars cool completely in the pan, then lift them out using the parchment paper overhang.
Slice into 16 squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 106 mg | 2% | |
*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.
