Description
These classic pecan pie bars taste like the real thing but come together in minutes. No corn syrup needed. Perfect for last-minute holiday cravings.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (60g) confectioners’ sugar
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (200g) brown sugar
- 1/2 cup (170g) light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a mixing bowl, combine softened butter, powdered sugar, flour, and salt. Mix until it resembles coarse sand and clumps together when squeezed.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until pale and dry. Remove from oven.
- While the crust bakes, whisk eggs in a bowl. Add brown sugar, corn syrup, and vanilla. Whisk until smooth and slightly bubbly.
- Sprinkle pecan halves evenly over the hot baked crust.
- Pour the filling mixture over the pecans.
- Return to the oven and bake for 20-25 minutes, until edges are set and the center is slightly jiggly but not sloshing.
- Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for 2 hours before slicing.
Notes
For clean cuts, chill bars completely before slicing and use a sharp knife. The bars can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. If using salted butter, reduce added salt by half. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Fat: 18
- Carbohydrates: 38
- Protein: 4
Keywords: pecan pie bars, dessert, easy dessert, holiday baking, shortbread crust, corn syrup free alternative, make ahead dessert