Pecan Pie Bar Cookies
Indulge in the irresistible flavor of Pecan Pie Bar Cookies, a delightful twist on classic pecan pie that's perfect for any occasion. These dessert bars feature a buttery shortbread crust that bakes to golden perfection, topped with a rich, gooey pecan filling made with brown sugar, corn syrup, and a touch of heavy cream. The crunchy chopped pecans create a satisfying texture in every bite, while the easy press-in crust makes this recipe beginner-friendly and fuss-free. Ready in just over an hour, this crowd-pleasing treat is ideal for holidays, bake sales, or as a sweet indulgence any day of the week. Serve these luscious pecan pie bars at room temperature, and enjoy a portable slice of Southern-inspired decadence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Kosher salt
- 1 cup Brown sugar (packed)
- 0.75 cup Corn syrup
- 3 units Large eggs
- 2 cups Pecans (chopped)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the all-purpose flour and kosher salt to the butter mixture, mixing until the dough comes together and forms a soft crumbly texture.
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use your hands or the back of a flat measuring cup to smooth it down evenly.
Bake the crust in the preheated oven for 15-18 minutes, or until it turns light golden brown. Remove and set aside to cool slightly.
While the crust is baking, prepare the pecan pie filling. In a medium bowl, whisk together the brown sugar, corn syrup, eggs, and heavy cream until well-combined. Stir in the chopped pecans.
Pour the pecan mixture evenly over the baked crust. Use a spatula to spread it to the edges if needed.
Bake the bars for 25-30 minutes, or until the filling is set and slightly puffed around the edges.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars from the pan.
Cut into 16 squares or rectangles, and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 32.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 107 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.
