Description
Pecan pie bars blend Southern comfort with buttery shortbread in a delightful dessert. Rich caramel notes and toasted pecans create a luxurious treat that welcomes you to savor each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 2 cups pecan halves or pieces
- 1 cup brown sugar
- 1 cup flour
- 1 stick (113 grams) salted butter
- 1 stick (113 grams) cold butter, cut into pieces
Supporting Ingredients:
- ⅓ cup corn syrup
- 2 tablespoons whipping cream
- 1 tablespoon maple syrup
Flavoring and Seasoning:
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Arrange the oven rack to the middle position and warm to 350°F, then meticulously line a 9×9-inch baking pan with parchment paper, ensuring complete coverage.
- Utilize a food processor to blend flour, sugar, and salt into a uniform mixture.
- Incorporate cold butter pieces incrementally, pulsing between additions until the mixture transforms into a crumbly, textured consistency.
- Drizzle vanilla extract into the crumbly dough and pulse briefly to integrate. Gently press the mixture evenly across the prepared pan’s surface.
- Bake the shortbread crust for 15-17 minutes, watching for a delicate golden-brown hue to develop. Maintain oven temperature.
- Simultaneously, craft the pecan topping by combining pecans, whipping cream, butter, brown sugar, corn syrup, vanilla extract, and maple syrup in a medium saucepan.
- Warm the pecan mixture over medium heat, stirring occasionally until it reaches a gentle bubbling state.
- Carefully cascade the hot pecan mixture over the warm shortbread base, spreading it uniformly to ensure complete coverage.
- Return the pan to the oven and bake for an additional 15 minutes to allow flavors to meld and topping to set.
- Extract from the oven and allow bars to rest at room temperature for 20 minutes, then transfer to the refrigerator for a thorough 1-hour chilling period.
- Once completely cooled, elevate the bars using parchment paper edges. Peel away parchment and slice into precise squares using a knife warmed under hot water.
- Preserve bars in an airtight container within the refrigerator, or alternatively freeze for extended storage up to 4 months.
Notes
- Perfectly chilled bars ensure clean, precise cuts without crumbling, so allow full cooling time before slicing.
- Heating the knife under hot water prevents sticky residue and creates smooth, professional-looking bar edges.
- Parchment paper provides easy removal and prevents sticking, making cleanup and serving a breeze.
- Corn syrup creates that classic gooey pecan pie texture, giving these bars their signature rich, glossy finish.
- Refrigeration not only helps set the bars but intensifies the caramel-like flavor of the pecan topping.
- Freezing extends the shelf life up to 4 months, making these bars a great make-ahead dessert for unexpected guests or sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg