Pecan Bars

Pecan Bars

Buttery shortbread crust topped with a gooey, caramelized pecan filling.

Total 3 hr Makes 24 bars Calories 265/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These pecan bars pair a tender shortbread base with a rich, honey-sweetened pecan topping that sets into a chewy, caramel-like layer. They slice into neat squares, making them easier to serve at a gathering than a traditional pecan pie. A short bake on the crust first keeps the bottom from turning soggy under the filling.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 4 large eggs
  • 1 1/2 cups light corn syrup
  • 1 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups pecans, chopped

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. In a food processor, combine the flour, granulated sugar, and 1/4 teaspoon salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

  3. Press the crust mixture evenly into the bottom of the prepared pan.

  4. Bake the crust until lightly golden, 18 to 20 minutes.

  5. While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and remaining 1/4 teaspoon salt in a large bowl until smooth.

  6. Stir the chopped pecans into the filling mixture until evenly coated.

  7. Pour the pecan filling evenly over the warm crust, spreading it to the edges.

  8. Bake until the filling is set and deep golden brown, 30 to 35 minutes.

  9. Cool the bars completely in the pan on a wire rack before lifting out using the parchment overhang.

  10. Transfer to a cutting board and slice into 24 bars.

Rate this recipe

★ 4.0 (1)

Pecan Bars

These pecan bars pair a tender shortbread base with a rich, honey-sweetened pecan topping that sets into a chewy, caramel-like layer. They slice into neat squares, making them easier to serve at a gathering than a traditional pecan pie. A short bake on the crust first keeps the bottom from turning soggy under the filling.

3 hr 24 bars 265 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 4 large eggs
  • 1 1/2 cups light corn syrup
  • 1 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups pecans, chopped

Method

  1. 1

    Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. 2

    In a food processor, combine the flour, granulated sugar, and 1/4 teaspoon salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

  3. 3

    Press the crust mixture evenly into the bottom of the prepared pan.

  4. 4

    Bake the crust until lightly golden, 18 to 20 minutes.

  5. 5

    While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and remaining 1/4 teaspoon salt in a large bowl until smooth.

  6. 6

    Stir the chopped pecans into the filling mixture until evenly coated.

  7. 7

    Pour the pecan filling evenly over the warm crust, spreading it to the edges.

  8. 8

    Bake until the filling is set and deep golden brown, 30 to 35 minutes.

  9. 9

    Cool the bars completely in the pan on a wire rack before lifting out using the parchment overhang.

  10. 10

    Transfer to a cutting board and slice into 24 bars.