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Easy Pecan Pie Bars with Brown Sugar Shortbread Base

Pecan pie bars layer a buttery brown sugar shortbread crust with a smooth, pecan-studded filling. Bake the crust until lightly golden, add the filling, then cool completely for neat, easy-to-cut bars.
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Prep Time 20 minutes
Cook Time 57 minutes
Cooling 3 hours
Total Time 4 hours 17 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 271
Ingredients Equipment Method Notes

Ingredients
  

Make the base
  • 2 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.25 tsp kosher salt
  • 1 cup unsalted butter softened
Make the filling
  • 3 eggs large
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 2 cup pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the base
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on two sides.
  3. Whisk the flour, brown sugar, and salt in a medium bowl.
  4. Work in the softened butter with a pastry cutter or your fingertips until evenly moistened and crumbly.
  5. Press the mixture firmly and evenly into the pan.
  6. Bake for 18 to 22 minutes, until the edges are lightly golden.
Make the filling and bake
  1. Whisk the eggs in a large bowl until blended.
  2. Whisk in the granulated sugar, corn syrup, melted butter, and vanilla until smooth.
  3. Stir in the pecans.
  4. Pour the filling over the hot crust and spread the pecans evenly.
  5. Bake for 30 to 35 minutes, until the edges are set and the center no longer sloshes when the pan is gently nudged.
  6. Cool completely in the pan on a wire rack for at least 3 hours.
  7. Lift the bars out using the parchment and cut into bars.

Notes

For clean cuts, cool the bars completely before slicing. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use a plant-based butter substitute in both the crust and filling.