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Whole slab of pecan pie bars with a glossy pecan topping

Pecan Pie Bars

A buttery shortbread crust topped with a gooey brown sugar pecan pie filling, baked in a 9x13 pan. Makes 24 bars.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shortbread crust
  • 2 cups all-purpose flour
  • ½ cup light brown sugar packed
  • ¼ tsp salt
  • ¾ cup cold unsalted butter 1½ sticks, cubed
Pecan filling
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • ¼ cup unsalted butter melted
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2½ cups pecans chopped or halves

Method
 

  1. Heat the oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang.
  2. Pulse the flour, ½ cup brown sugar and ¼ teaspoon salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Press firmly into the pan.
  3. Bake the crust 18 to 20 minutes, until the edges are light golden.
  4. Meanwhile, whisk the eggs, corn syrup, 1 cup brown sugar, melted butter, vanilla and ¼ teaspoon salt until smooth. Stir in the pecans.
  5. Pour the filling over the hot crust and spread the pecans evenly.
  6. Bake 28 to 32 minutes, until the edges are set and the center only jiggles slightly.
  7. Cool completely at room temperature, about 2 hours (or chill 1 hour for cleaner cuts). Lift out and slice into 24 bars.

Notes

Dark corn syrup gives a deeper, molasses-like flavor. Store covered at room temperature 2 days, in the fridge 5 days, or freeze up to 3 months.