Go Back

Buttery Pecan Pie Bars

These Buttery Pecan Pie Bars concentrate the lush, caramel notes of pecan pie into neat, manageable portions that are faster to make than a traditional pie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour for the crust
  • 1/3 cup powdered sugar for sweetness in the crust
  • 1/2 cup salted butter, cold, cut into 1/2-inch pieces keep cold for flaky texture
For the filling
  • 2 large eggs for binding the filling
  • 1/2 cup packed light brown sugar for sweetness and flavor
  • 3/4 cup dark corn syrup for classic pecan pie flavor
  • 1/4 cup all-purpose flour to thicken the filling
  • 2 teaspoons vanilla extract for flavor
  • 1/2 teaspoon fine salt to balance sweetness
  • 2 cups pecans, roughly chopped can substitute with walnuts

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper.
  2. In a food processor, pulse together flour and powdered sugar, then add cold butter and pulse until a damp-sand texture forms.
  3. Press the mixture evenly into the pan, prick lightly, and par-bake for 15 to 18 minutes until golden at the edges.
Filling
  1. In a bowl, whisk eggs, brown sugar, corn syrup, flour, vanilla, and salt until smooth.
  2. Fold in chopped pecans and pour the filling over the hot crust.
Baking
  1. Bake for 25 to 30 minutes until set with a slight wobble in the center.
  2. Cool completely, then chill for at least 1 hour before cutting into 16 squares.

Notes

Store bars in an airtight container, layered with parchment, at room temperature for up to 3 days or freeze for up to 3 months.