Southern Pecan Pie Bars (Printer-Friendly Version)
Buttery shortbread crust meets a sweet, gooey pecan topping for an irresistible southern-inspired treat.
# What You'll Need:
→ Shortbread Crust
01 -
3/4 cup salted butter, melted
02 -
1/3 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 3/4 cups all-purpose flour
→ Pecan Filling
05 -
3 large eggs, room temperature
06 -
1 cup light brown sugar, packed
07 -
1 cup light corn syrup
08 -
2 tablespoons all-purpose flour
09 -
2 cups pecans, coarsely chopped
# Steps to Follow:
01 -
Line a 9 by 9 inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 -
Mix melted butter, granulated sugar, vanilla extract, and flour in a bowl until a sticky, cohesive dough forms.
03 -
Press dough evenly across the bottom of the prepared pan. Bake at 300°F for 10 to 15 minutes until set but still pale.
04 -
In a large bowl, whisk eggs, then add brown sugar, corn syrup, and flour. Mix until smooth, then fold in chopped pecans until thoroughly coated.
05 -
Pour pecan filling evenly over the warm crust.
06 -
Increase oven temperature to 350°F. Bake bars for 25 to 30 minutes until top is golden and the center is just set.
07 -
Cool bars in the pan on a rack, then refrigerate until filling is firm for clean slicing.
08 -
Lift bars from pan using parchment, cut into squares, and serve.
# Additional Tips:
01 -
Chill thoroughly before slicing for precise squares.
02 -
Toast pecans before mixing into the filling for enhanced depth of flavor.
03 -
Bars can be made ahead and stored in the refrigerator for up to five days.