Pecan Pie Bars with Shortbread Crust
Indulge in the gooey decadence of **Pecan Pie Bars with Shortbread Crust**, a perfect handheld dessert that combines the rich flavors of a classic pecan pie with the buttery snap of a shortbread base. These irresistible bars start with a crumbly, golden-brown crust that's effortlessly pressed into a single layer, creating the ideal foundation for a luscious pecan filling. Made with a blend of brown sugar, corn syrup, and fresh chopped pecans, the filling is whisked with creamy butter, vanilla, and just the right touch of salt to balance the sweetness. Baked to perfection, these bars achieve a caramelized, nutty topping that beautifully complements the tender shortbread. A crowd-pleasing, make-ahead treat that's as elegant as it is easy, these pecan pie bars are perfect for holiday gatherings, potlucks, or simply satisfying your sweet tooth anytime. Serve them chilled, at room temperature, or slightly warmed with a scoop of vanilla ice cream for a truly divine dessert experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 cup packed light brown sugar
- 0.75 cup corn syrup (light or dark)
- 0.5 cup unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 whole large eggs
- 2.5 cups pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the shortbread crust. In a large mixing bowl, beat 1 cup of softened unsalted butter and 0.5 cup of granulated sugar until light and fluffy. Add the 2 cups of all-purpose flour and 0.25 teaspoon of salt gradually, mixing until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form a uniform layer. Prick the crust lightly with a fork to prevent bubbling. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove and set aside to cool slightly.
While the crust is baking, make the pecan filling. In a medium saucepan, combine 1 cup of packed light brown sugar, 0.75 cup of corn syrup, and 0.5 cup of unsalted butter over medium heat. Stir constantly until the butter melts and the mixture is smooth.
Remove the saucepan from heat and whisk in 2 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt. Allow the mixture to cool for 2-3 minutes before proceeding.
In a separate bowl, lightly beat 3 eggs. Gradually whisk the beaten eggs into the slightly cooled pecan filling mixture to avoid scrambling. Stir in 2.5 cups of chopped pecans until evenly combined.
Pour the pecan filling over the baked shortbread 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 slightly puffed in the center.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and transfer to a cutting board.
Cut into 16 squares or desired portion sizes. Serve and enjoy!
Nutrition Facts
Calories |
6909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.4 g | 599% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 660.0 g | 240% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 444.4 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 511 mg | 39% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1945 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.
