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Gooey Pecan Pie Bars with a buttery shortbread crust topped with pecans.

Pecan Pie Bars with Shortbread Base

Delicious pecan pie bars featuring a buttery shortbread base and a gooey pecan topping, perfect for potlucks and the holidays.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup butter, softened Use real butter for the best flavor.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract A good splash helps balance the sweetness.
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt If using salted butter, omit additional salt.
For the Pecan Topping
  • 1/2 cup butter Warmed until smooth with brown sugar.
  • 1 cup brown sugar Dark brown sugar adds a deeper flavor.
  • 1/2 cup corn syrup Can substitute with maple syrup or honey.
  • 2 large eggs Whisked into the warm mixture.
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans Use chopped for easier slicing, whole for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving extra hanging over the sides.
  2. In a medium bowl, mix softened butter, sugar, and vanilla. Stir in flour and salt until the mixture resembles thick crumbs. Press firmly into the lined pan.
  3. Bake for 18 to 22 minutes, until the edges are lightly golden.
Making the Topping
  1. In a saucepan, warm the butter and brown sugar over medium heat until smooth.
  2. Stir in the corn syrup (or maple syrup), then remove from heat and let cool for a minute.
  3. Whisk in the eggs and vanilla, then fold in the chopped pecans.
Baking
  1. Pour the pecan topping over the warm shortbread base.
  2. Bake for an additional 22 to 28 minutes. The center should look set but still jiggle slightly.
Cooling and Slicing
  1. Cool the bars on the counter, then chill in the fridge for at least 1 to 2 hours before slicing.

Notes

Press the shortbread base firmly to prevent crumbling. Do not rush the topping and watch the baking time for best results. Store in an airtight container; they keep well in the fridge for up to 5 days.