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Best Brown Sugar Pecan Pie Bars with Easy Shortbread Crust

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These brown sugar pecan pie bars feature a buttery shortbread crust and a gooey, caramel-like filling with crunchy pecans. They’re easier than traditional pecan pie, perfect for holidays and potlucks, and travel beautifully.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups pecan halves or pieces
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, whisk together flour, powdered sugar, and 1/4 teaspoon salt. Cut in cold cubed butter using a pastry cutter or fork until mixture resembles coarse meal with some pea-sized butter pieces.
  3. Press the crumbly mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat measuring cup to compact it.
  4. Bake the crust for 18-20 minutes, until lightly golden around the edges. Set on a cooling rack. Leave the oven on.
  5. In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each.
  6. Whisk in corn syrup, vanilla extract, and 1/4 teaspoon salt until smooth and slightly thick.
  7. Fold in pecans until evenly distributed.
  8. Pour the filling over the warm par-baked crust and spread into an even layer.
  9. Bake for 25-30 minutes, until filling is set around the edges but still slightly jiggly in the center. The top should be golden brown and bubbly.
  10. Cool completely in the pan on a wire rack (about 2 hours). For cleaner slices, refrigerate for 30 minutes after cooling.
  11. Use parchment paper handles to lift the block out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Par-baking the crust prevents sogginess. Use room temperature eggs to avoid lumpy filling. Toast pecans for deeper flavor. For clean cuts, chill bars before slicing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individually wrapped bars for up to 3 months.

Nutrition

Keywords: pecan pie bars, brown sugar pecan bars, shortbread crust, easy pecan bars, holiday dessert, potluck dessert

Find it online: https://evabake.com/best-brown-sugar-pecan-pie-bars-with-easy-shortbread-crust/