Buttery shortbread crust topped with gooey, nutty pecan filling—cut into bars for easy serving. All the indulgence of pecan pie without the hassle of rolling dough or perfecting a pie shell.
Explanation
These bars are a shortcut version of pecan pie. Instead of a traditional pastry crust, you press a simple shortbread base into a pan, bake it briefly, then pour over a pecan‑rich filling. Once baked and cooled, you slice into squares or bars. They’re portable, crowd‑pleasing, and perfect for holidays or potlucks.
Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: 55 minutes Servings: 16 bars
Ingredients
Crust
- 1 cup all‑purpose flour
- ½ cup butter (softened)
- ¼ cup sugar
Filling
- 3 large eggs
- 1 cup light corn syrup (or honey/maple for variation)
- 1 cup brown sugar
- 2 tbsp butter (melted)
- 1 tsp vanilla extract
- 2 cups pecans (chopped or halved)
- Pinch of salt
Products for Using in Recipe
- Pecans for nutty crunch.
- Brown sugar + corn syrup for gooey caramel filling.
- Butter for richness in both crust and filling.
- 9×13 baking pan for easy slicing into bars.
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 pan.
- Mix flour, butter, and sugar until crumbly. Press into pan.
- Bake crust for 15 minutes until lightly golden.
- Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
- Stir in pecans.
- Pour filling over crust.
- Bake 20–25 minutes until set.
- Cool completely before slicing into bars.