Description
Elegant pecan pie bars that combine buttery shortbread and a glossy, caramel-like filling for a refined dessert experience.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour, spooned and leveled
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 cup (30 g) powdered sugar, sifted
- 3/4 cup (150 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup (60 ml) unsalted butter, melted and cooled slightly
- 2 tbsp light corn syrup or clear honey
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1 1/2 cups (150 g) pecan halves, toasted and cooled
- Optional: flaky sea salt, finely grated orange zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper.
- In a medium bowl, rub the cold cubed butter into the flour and powdered sugar until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Blind-bake the crust for 12–15 minutes until pale golden. Let cool slightly.
- Whisk the eggs and brown sugar until smooth, then add melted butter, corn syrup, vanilla, and salt. Fold in the toasted pecans.
- Pour the filling over the warm crust and bake for 20–25 minutes until set but jiggly in the center.
- Cool completely on a rack, refrigerate for at least 1 hour, then slice into bars.
Notes
Bars can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. For better texture, bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg