Description
Succulent pecan pie bars deliver Southern charm with a buttery graham cracker crust and rich caramel-like filling studded with toasted pecans. Delightful dessert bars promise sweet comfort and warmth in each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients (Crust):
- 1 cup (226 grams) unsalted butter, softened
- 2 cups (240 grams) all-purpose flour
- ⅔ cup (133 grams) granulated sugar
- ¼ teaspoon salt
Filling Ingredients:
- 1 cup (220 grams) brown sugar, packed
- ½ cup (170 grams) light corn syrup
- ½ cup (113 grams) unsalted butter, melted
- 3 large eggs
- 2 cups (226 grams) chopped pecans
Additional Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Craft the buttery foundation by thoroughly creaming softened butter with granulated sugar until light and fluffy. Gently incorporate flour and salt, mixing until a cohesive dough forms.
- Press the delicate shortbread mixture into a parchment-lined 9×13-inch baking vessel, ensuring an even, compact layer. Use fingertips or a smooth glass to create a uniform base.
- Roast the crust in a preheated 350F (175C) oven until it develops a delicate golden hue, approximately 20 minutes. Remove and allow to rest momentarily.
- Construct the luscious pecan topping by whisking brown sugar, corn syrup, melted butter, eggs, and vanilla extract into a silky, harmonious blend. Fold in chopped pecans, distributing them evenly throughout the mixture.
- Cascade the pecan mixture across the pre-baked crust, carefully spreading to create a uniform layer that completely blankets the shortbread foundation.
- Return the pan to the oven, baking for 30-35 minutes until the filling achieves a slightly puffy texture with a subtle jiggle at the center. The filling will gradually firm as it cools.
- Allow the bars to cool completely within the pan, enhancing their structure by chilling in the refrigerator for at least one hour to facilitate clean, precise cutting.
- Slice into elegant squares or rectangles, serving at room temperature to fully appreciate the rich, nutty essence of this decadent dessert.
Notes
- Enhance the buttery crust by toasting the flour briefly before mixing to develop a rich, nutty flavor and improve texture.
- For gluten-free options, swap regular flour with almond flour or a certified gluten-free blend to maintain the same delicate shortbread consistency.
- Control sweetness by reducing corn syrup and adding a pinch of sea salt to balance the intense sugary notes, creating a more complex flavor profile.
- Prevent soggy bottoms by pre-baking the crust until golden and ensuring it’s completely cool before adding the pecan filling, guaranteeing a crisp and sturdy base.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 322
- Sugar: 18 g
- Sodium: 107 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg