Description
These buttery pecan pie bars feature a flaky shortbread crust and a rich, gooey caramel filling with toasted pecans. Perfect for potlucks, holidays, or any occasion where you want a crowd-pleasing, easy-to-make dessert.
Ingredients
- 2 cups all-purpose flour (250g)
- 1 cup unsalted butter, softened (227g)
- 3/4 cup granulated sugar (150g)
- 1 cup light brown sugar (220g)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chopped pecans (150g), toasted
- 2/3 cup light corn syrup (160ml)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes with a mixer or 5 minutes by hand.
- Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
- Slowly add flour and salt, mixing just until combined. The dough will be soft but not sticky.
- Press dough evenly into the bottom of a greased 9×13-inch baking pan. Smooth out with the bottom of a glass or your fingers.
- Bake crust for 15 minutes or until edges are lightly golden.
- While crust bakes, whisk together brown sugar, corn syrup, remaining 2 eggs, salt, and 1 teaspoon vanilla extract in a bowl.
- Stir in toasted chopped pecans last. The mixture will be thick and glossy.
- Remove crust from oven and carefully pour caramel-pecan filling over hot crust, spreading evenly.
- Return pan to oven and bake for 25-30 minutes until filling is bubbly and just set (slightly jiggly in center is okay). Start checking at 25 minutes to avoid overbaking.
- Cool bars completely on a wire rack, then chill in the refrigerator for at least 1 hour to firm up the caramel.
- Use a sharp knife to cut into bars, wiping the blade clean between cuts for neat edges.
Notes
[‘Toast pecans in a dry skillet for 3-5 minutes to enhance flavor and crunch.’, ‘Chill bars completely before cutting to prevent gooey caramel from spilling.’, ‘Substitute corn syrup with equal amount of honey or maple syrup if needed.’, ‘Use room temperature eggs for smoother filling.’, ‘Use fresh vanilla extract for best flavor.’, ‘Wipe knife clean between cuts for neat edges.’, ‘Bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (if cut into 1
- Calories: 280
- Sugar: 22
- Sodium: 90
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
Keywords: pecan pie bars, caramel filling, buttery crust, easy dessert, potluck dessert, pecan bars, caramel pecan bars