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Pecan Pie Bars with Buttery Shortbread Crust

Pecan pie bars have a buttery shortbread crust topped with a sweet, chewy pecan filling. Bake them in a 9x13-inch pan, cool completely, and slice into easy-to-serve bars.
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Prep Time 15 minutes
Cook Time 58 minutes
Cooling 3 hours
Total Time 4 hours 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 2 cups all-purpose flour
For the pecan filling
  • 4 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 cups pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides.
  3. Beat the softened butter and powdered sugar in a large bowl until smooth.
  4. Mix in the flour just until combined.
  5. Press the dough evenly into the prepared pan.
  6. Bake for 20 to 23 minutes, until the edges are just beginning to turn golden.
Make the filling
  1. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a large bowl until smooth.
  2. Stir in the pecans.
  3. Pour the filling over the warm crust and spread it evenly.
  4. Bake for 30 to 35 minutes, until the edges are set, the center barely jiggles, and the center reaches at least 160°F.
  5. Cool completely in the pan, about 3 hours.
  6. Lift the bars out by the parchment and cut into bars.

Notes

For clean slices, let the bars cool completely before cutting. Store covered in the refrigerator for up to 5 days; they freeze well. For a gluten-free swap, use a 1:1 gluten-free baking flour in the crust.