Pecan Pie Bars
Indulge in the rich, nutty flavors of these irresistible Pecan Pie Bars—a portable twist on the classic Southern dessert! Featuring a buttery shortbread crust and a luscious pecan filling, these bars are the perfect marriage of sweet and salty in every bite. Made with pantry staples like brown sugar, light corn syrup, and vanilla, they’re easier to prepare than traditional pecan pie but just as decadent. With only 20 minutes of prep time, these golden bars are perfect for holiday gatherings, potlucks, or as a make-ahead treat. Serve them as they are, or pair with a dollop of whipped cream for an extra touch of indulgence. Make these delightful Pecan Pie Bars and satisfy your craving for a timeless dessert!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 1.5 cups brown sugar, packed
- 1 cup light corn syrup
- 0.5 cups unsalted butter, melted
- 1.5 teaspoons vanilla extract
- 4 pieces large eggs
- 2 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, leaving some overhang for easy removal. Lightly grease the lining.
In a medium bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar using a hand mixer or stand mixer until light and fluffy.
Add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter-sugar mixture. Mix until crumbly and well combined.
Press the dough evenly into the bottom of the prepared baking pan to create the crust. Bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together 1.5 cups of packed brown sugar, 1 cup of light corn syrup, and 1/2 cup of melted unsalted butter until smooth.
Add 1.5 teaspoons of vanilla extract and 4 large eggs to the mixture, one at a time, whisking well after each addition.
Stir in 2 cups of chopped pecans until evenly distributed in the filling mixture.
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 35-40 minutes, or until the filling is set and starts to puff up slightly. The center should no longer jiggle when gently shaken.
Remove the pan from the oven and allow it to cool completely at room temperature before lifting it out of the pan using the foil or parchment overhang.
Once fully cooled, cut into 20 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
7497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.6 g | 607% | |
| Saturated Fat | 203.0 g | 1015% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1519 mg | 506% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 791.3 g | 288% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 579.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 630 mg | 48% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1949 mg | 41% | |
*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.
