Pecan Slice
Indulge in the irresistible combination of buttery crust and rich, nutty filling with this Pecan Slice recipe—a dessert bar that’s perfect for any occasion. Featuring a tender shortbread base and a luscious topping made with coarsely chopped pecans, golden corn syrup, and a hint of vanilla, each bite delivers a harmonious balance of sweetness and crunch. This recipe comes together with simple pantry staples like brown sugar, eggs, and heavy cream, and is baked to perfection in just under an hour. Whether served as a decadent treat during the holidays or a crowd-pleasing addition to your brunch spread, these pecan bars are as easy to make as they are to enjoy. Perfect for dessert lovers and pecan enthusiasts, this rich and satisfying treat can be stored for days—if they last that long!
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Recipe Information
Ingredients
- 190 grams all-purpose flour
- 170 grams unsalted butter
- 50 grams brown sugar
- 200 grams granulated sugar
- 120 milliliters light corn syrup
- 60 milliliters heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 grams pecans, coarsely chopped
- 1 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
In a mixing bowl, combine the all-purpose flour, brown sugar, and 1/2 teaspoon of salt. Add the cold unsalted butter, cut into small cubes, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan. Bake in the preheated oven for 15 minutes, or until lightly golden. Set aside to cool slightly.
While the crust is baking, prepare the pecan topping. In a medium saucepan, combine the granulated sugar, light corn syrup, and heavy cream. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
Remove the saucepan from heat and stir in the vanilla extract and remaining 1/2 teaspoon of salt. Let the mixture cool for 5 minutes.
In a separate bowl, whisk the eggs. Gradually add the cooled sugar mixture to the eggs, whisking constantly to prevent curdling.
Fold in the coarsely chopped pecans. Pour the pecan mixture evenly over the partially baked crust.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden around the edges.
Allow the pecan slice to cool completely in the pan. Once cooled, use the parchment paper overhang to lift it out of the pan.
Cut into 12 squares or bars and serve. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 29.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 114 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.
