A foolproof recipe with all the classic flavors of a pecan pie, these Pecan Pie Bars are the perfect handheld treat. Sweet, gooey, crunchy, and salty, these bars are so satisfying!
Preheat oven to 350F and line a 9x13 baking dish with parchment paper or foil.
Whisk the flour, powdered sugar and salt in a large bowl then drizzle in the melted butter and stir together with a fork. Use your clean hands to crumble together and mix then dump into your prepared baking dish and press down into a level layer. Bake at 350 for about 20 minutes or until just turning a light golden color at the edge.
While the shortbread base bakes combine the eggs, brown sugar, vanilla and corn syrup in a large bowl then whisk together until smooth. Sift in the ⅓ cup flour and mix until combined then add the roughly chopped pecans and mix once more.
When the crust comes out of the oven pour the pecan pie topping over it and smooth out any piles of pecans then bake at 350F for about 30 minutes or until the center is just set.
Allow to cool and then chill slightly before cutting in order to get nice clean pieces.
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Notes
Use a scale to measure your flour, as it will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
Make sure to line your baking pan with parchment. Doing so will make lifting out to slice and serve much easier.
The mixture will be very crumbly after being mixed. However, trust the process, as it will hold together when you press the mixture into the lined baking pan.
Refrain from over-processing the dough. If you mix the dough too much, the crust will come out chewy after you bake it.
Using a spatula or the bottom of a large measuring cup to smooth the crust before baking helps ensure the crust is even and smooth.
While I prefer dark corn syrup, you can use light corn syrup instead. However, the filling will taste less decadent and be lighter in color.
If the top of the pecan bars is getting too brown as it bakes, loosely cover it with foil.