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Pecan Pie Bars with Crispy Shortbread Crust Recipe

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★★★★★

4.6 from 89 reviews

These Pecan Pie Bars feature a crispy shortbread crust topped with a rich, gooey pecan filling. Baked to perfection, they offer the classic flavors of pecan pie in convenient bar form, making them ideal for parties, holidays, or any dessert craving.

Ingredients

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Shortbread Crust

  • 1¾ cups all-purpose flour
  • ¾ cup unsalted butter, cold
  • ½ cup granulated sugar
  • ¼ teaspoon salt

Pecan Filling

  • ⅓ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1½ cups dark corn syrup
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups pecans, chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉. Spray a 9×13-inch baking pan with cooking spray and line it with parchment paper, allowing the paper to hang over the sides for easy bar removal later.
  2. Make the Crust: In a large bowl, combine the shortbread crust ingredients. Use a pastry cutter, two forks, or a food processor to blend until the mixture resembles a dry, coarse meal.
  3. Bake the Crust: Press the crumb mixture evenly across the bottom of the prepared pan. Bake for about 20 minutes until set and dry on top but not browned. Remove and let cool completely to prevent sogginess when adding filling.
  4. Prepare the Filling: In a large bowl, whisk together flour, brown sugar, and salt to remove lumps. Add lemon zest and whisk again. Stir in corn syrup, eggs, and vanilla extract until well combined.
  5. Add Pecans and Rest: Fold the chopped pecans into the filling mixture. Allow it to rest while the crust cools; this thickens the filling slightly.
  6. Assemble and Bake: Pour the pecan filling evenly over the cooled crust. Bake for 40 to 50 minutes until the filling is set—check doneness by gently shaking the pan; the center should not wobble.
  7. Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for several hours or overnight to fully set.
  8. Slice and Serve: Use the parchment paper edges to lift the bars from the pan. Cut into 24 small squares or 12 larger pieces as preferred. Serve chilled or at room temperature.

Notes

  • Line the pan with parchment paper for easy bar removal.
  • Cool the crust completely before adding filling to avoid sogginess.
  • Check filling doneness by gently shaking the pan—the center should be firm, not wobbly.
  • Store bars refrigerated to maintain firmness and freshness.
  • Optionally toast pecans lightly before adding for enhanced flavor.

Keywords: pecan pie bars, shortbread crust, pecan dessert, holiday dessert, easy pecan bars

Find it online: https://busyrecipe.com/pecan-pie-bars-with-crispy-shortbread-crust-recipe/