Pecan Pie Bars With Shortbread Crust
By Beth Kaminski ·
These pecan pie bars have a buttery shortbread base and a brown sugar filling packed with pecans. You get the familiar layers of pecan pie without rolling out dough. Plan on at least 3 hours of cooling time before cutting them into neat squares.
A Shortbread Base That Holds Together
A prebaked shortbread crust gives these bars a sturdy foundation beneath the soft pecan filling. Powdered sugar blends smoothly into the dough, while softened butter makes it easy to press into the pan. The crust should look dry on top and lightly golden at the edges before you add the filling. Pouring the topping over the warm crust helps the two layers bake together.
Helpful Ingredient and Pan Tips
- Use a metal pan: A light-colored 9x13-inch metal pan gives the most predictable baking time. Glass and ceramic heat differently and may leave the center underdone while the edges darken.
- Keep some texture: Coarsely chopped pecans make the bars easier to slice than whole halves. Leave a few larger pieces for a visibly nutty surface.
- Measure flour carefully: Spoon it into the measuring cup and level it off. Scooping directly from the bag can pack in extra flour and make the crust crumbly.
- Choose your brown sugar: Light brown sugar keeps the filling mild, while dark brown sugar adds a deeper molasses flavor. Either works in the same amount.
Make Ahead, Store, and Serve
These bars are a good make-ahead dessert because they need time to set. Cool them completely in the pan, then refrigerate if you want especially tidy slices. Lift out the slab using the parchment handles and cut with a sharp knife, wiping the blade between cuts.
Store the cooled bars in an airtight container in the refrigerator for up to 4 days. Separate stacked layers with parchment. For longer storage, freeze individual bars for up to 2 months and thaw overnight in the refrigerator. Serve chilled or let them stand at room temperature for about 20 minutes. Reheating is not necessary.
Frequently Asked Questions
Can I replace the corn syrup?
Golden syrup can replace the light corn syrup in the same amount, though it adds a more pronounced flavor. Do not substitute pancake syrup or a reduced-sugar syrup; their different consistency can affect how the filling sets.
How do I know the filling is done?
The edges should be set and slightly puffed. The center can tremble gently when you nudge the pan, but it should not ripple like liquid. The center of the filling should reach at least 160°F.
Why are my bars difficult to cut?
Warm filling is sticky and soft. Let the bars cool completely, then chill them before slicing if needed. A thin, sharp knife works better than a serrated blade.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added salt from both the crust and filling. The final salt level will vary slightly by butter brand.
Recipe
Pecan Pie Bars With Shortbread Crust
By Beth Kaminski · American
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Serves
- 24
- Level
- Easy
Ingredients
- 1 cup unsalted butter, softened, for the crust
- ½ cup powdered sugar, for the crust
- 2 cups all-purpose flour, spooned and leveled, for the crust
- ¼ tsp fine salt, for the crust
- 3 large eggs, for the filling
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter, melted and cooled slightly, for the filling
- 2 tsp vanilla extract
- ½ tsp fine salt, for the filling
- 2½ cups pecans, coarsely chopped
Method
- 1
Heat the oven to 350°F with a rack in the center. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the two long sides.
- 2
Beat the softened butter and powdered sugar in a large bowl with a hand mixer on medium speed for 1–2 minutes, until smooth. Beat in the flour and 1/4 teaspoon salt on low speed just until a soft, crumbly dough forms.
- 3
Press the dough firmly into an even layer across the bottom of the prepared pan, including the corners. Prick the surface lightly all over with a fork.
- 4
Bake the crust for 18–22 minutes, until the surface looks dry and the edges are lightly golden.
- 5
While the crust bakes, whisk the eggs in a large bowl until blended. Whisk in the corn syrup, brown sugar, melted butter, vanilla, and remaining 1/2 teaspoon salt until evenly combined.
- 6
Fold the chopped pecans into the filling with a spatula until evenly coated.
- 7
Pour the pecan filling over the hot crust as soon as it comes out of the oven. Spread the nuts evenly to the edges with the spatula.
- 8
Return the pan to the oven and bake for 30–35 minutes, until the edges are set and slightly puffed and the center trembles gently without liquid ripples. An instant-read thermometer inserted into the center of the filling, without touching the crust, should read at least 160°F. If the top darkens before the center sets, cover loosely with foil.
- 9
Set the pan on a wire rack and cool completely, about 3 hours. For firmer slices, refrigerate the cooled bars for 1 hour before cutting.
- 10
Lift the cooled slab out using the parchment overhang. Place on a cutting board and cut into 24 bars, wiping the knife between cuts. Refrigerate the bars in an airtight container.
Cut these bars small for a dessert tray or serve larger squares with a spoonful of whipped cream. They keep well in the refrigerator, so you can bake them a day ahead.
