Rich Gooey Pecan Pie Bars
Indulge in the heavenly decadence of Rich Gooey Pecan Pie Bars, where buttery shortbread crust meets a luscious, caramel-like pecan filling. These bars are a simplified take on classic pecan pie, offering all the rich, nutty flavors in easy-to-serve squares. Made with staple ingredients like brown sugar, corn syrup, and chopped pecans, this recipe combines convenience with gourmet appeal. Perfectly golden and slightly chewy, these pecan pie bars are ideal for holiday gatherings, potlucks, or any occasion that calls for a crowd-pleasing dessert. With just 15 minutes of prep time and a batch-ready yield of 24 bars, this recipe is as practical as it is irresistible. Serve them with a dollop of whipped cream or enjoy them on their own for a dessert experience that’s nothing short of indulgent.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 1.5 cups light brown sugar, packed
- 1.25 cups corn syrup
- 0.5 cups unsalted butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper for easy removal.
In a medium mixing bowl, combine 1 cup of softened unsalted butter, 2 tablespoons of granulated sugar, 2 cups of all-purpose flour, and 0.5 teaspoons of salt. Use a pastry cutter or your hands to work the mixture into a crumbly dough.
Press the dough evenly into the prepared pan to form the crust. Bake for 15 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly.
Meanwhile, in a large bowl, whisk together 1.5 cups of firmly packed light brown sugar, 1.25 cups of corn syrup, 0.5 cups of melted unsalted butter, 4 eggs, and 2 teaspoons of vanilla extract until smooth and fully combined.
Stir in 2 cups of chopped pecans, ensuring they are evenly distributed throughout the filling mixture.
Pour the pecan filling evenly over the pre-baked crust in the pan, spreading it out to the edges.
Return the pan to the oven and bake for 40-45 minutes, or until the filling is set and slightly puffed. The center should jiggle just slightly but firm up as it cools.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack, about 2 hours.
Once cooled, slice into 24 bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
7671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.4 g | 607% | |
| Saturated Fat | 203.3 g | 1017% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1519 mg | 506% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 843.6 g | 307% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 634.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 682 mg | 52% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1957 mg | 42% | |
*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.
