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Classic Pecan Pie Bars with Shortbread Crust

Classic pecan pie bars pair a buttery shortbread crust with a gooey brown sugar and pecan filling. Bake them in a 9x13-inch pan, cool completely, and cut into neat bars for an easy dessert to share.
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Prep Time 20 minutes
Cook Time 53 minutes
Cooling 2 hours
Total Time 3 hours 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 1 Nonstick cooking spray for the pan
  • 2 cups all-purpose flour
  • 0.5 cup confectioners’ sugar
  • 1 cup unsalted butter cold and cut into small pieces
Pecan filling
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 3 eggs large
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon kosher salt
  • 2 cups pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Spray a 9x13-inch baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper with overhang on two sides, then spray the parchment.
  4. Whisk the all-purpose flour and confectioners’ sugar in a large bowl.
  5. Cut in the cold unsalted butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
  6. Press the crust mixture firmly and evenly into the prepared pan.
  7. Bake for 18–22 minutes, until the edges are lightly golden.
  8. Whisk the packed light brown sugar, light corn syrup, large eggs, vanilla extract, and kosher salt in a bowl until smooth.
  9. Stir in the chopped pecans.
  10. Pour the filling over the hot crust and spread the pecans evenly.
  11. Bake for 30–35 minutes, until the edges are set and the center is just barely jiggly and reaches at least 160°F.
  12. Cool completely in the pan, about 2 hours.
  13. Lift the bars out using the parchment overhang.
  14. Cut into bars.

Notes

For clean cuts, let the bars cool completely before lifting them from the pan and slicing. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. For a dairy-free version, use a plant-based butter stick in place of the unsalted butter.