Pecan Pie Bars Shortbread

Pecan pie bars are the ultimate treat when you crave that classic pecan pie flavor but want something easier to serve for a crowd. A buttery shortbread crust holds a gooey, caramel-like pecan filling that cuts up perfectly to share. These bars are a hit every holiday season and make any potluck or gathering a little more special.

My family always fights for the last bar I bake these every Thanksgiving along with pie and these always disappear first so I know I have to double the batch

Ingredients

• All purpose flour: gives structure to both crust and topping use a fresh bag for best texture
• Granulated sugar: sweetens the base just enough fine texture works best
• Cold butter: creates that tender crumb in the shortbread go for real unsalted butter if possible
• Brown sugar: in the filling brings rich caramel notes choose dark brown for deeper flavor
• Eggs: bind the top layer and make it set up well use large or extra large for consistency
• Vanilla extract: boosts the filling with warmth and sweetness pure is best if you have it
• Salt: sharpens all the flavors of the filling a little goes a long way
• Corn syrup: holds everything together and keeps the texture gooey dark corn syrup makes a more classic pecan pie taste
• Pecans: deliver the crunch and nutty flavor use fresh nuts that smell sweet and toasty when you open the bag

Instructions

Prepare Pan and Oven:

Line a nine by thirteen baking pan with parchment paper letting extra hang over the sides for lifting later then, lightly grease the pan and preheat the oven to three hundred fifty degrees if using metal or three hundred twenty five degrees for glass

Make the Shortbread Base:

Mix one and three quarter cups flour with half a cup sugar in a large bowl then cut in three quarters cup cold butter using your fingers or a pastry cutter until the mixture looks like coarse meal you want no big lumps of butter left

Press and Bake the Base:

Press the shortbread mixture firmly into the bottom of the prepared pan to create an even layer go right up to the edges Bake for about twenty minutes until the edges just start to turn golden brown

Mix the Topping:

In a new bowl combine two thirds cup packed brown sugar and one third cup plus one tablespoon flour mix well to break up any lumps Whisk in four eggs one tablespoon vanilla half a teaspoon salt and one and a half cups corn syrup Stir until smooth and let rest for fifteen minutes to allow the flour to blend in this helps thicken the topping

Add Pecans and Top:

Fold two cups chopped pecans into the topping mixture Pour the mixture over the still hot shortbread base immediately when it comes out of the oven

Bake Again:

Return the pan to the oven and bake thirty five to fifty minutes until the filling looks set and only wobbles a little in the center when gently shaken the top should look shiny and slightly cracked

Cool and Chill:

Allow the bars to cool fully at room temperature then chill in the fridge for at least three hours or overnight This step is key for perfect slicing

Slice and Serve:

Carefully lift the bars out using the parchment Place on a cutting board and use a sharp serrated knife to slice into squares Use a gentle sawing motion to avoid crushing the pecans on top Smaller pieces are best since these are so rich

My favorite part is how the pecans turn glossy and caramelized on top like candy My kids always ask if they can help scatter the nuts before baking It has become a fun baking tradition at our house

Storage Tips

Pecan pie bars keep beautifully covered in the fridge for up to five days Line the container with paper towels to absorb moisture which keeps the crust from getting soggy For longer storage wrap the bars well in plastic and foil then freeze for up to three months Thaw overnight in the fridge before serving

Ingredient Substitutions

If you only have light brown sugar the bars will just taste a little milder No corn syrup Try golden syrup but avoid honey which will overpower the filling Gluten free flour works in the base but pick a blend meant for baking for best results

Serving Suggestions

These bars are delicious straight from the fridge or at room temperature Top with a dollop of whipped cream or a scoop of vanilla ice cream for a dressed up dessert For bite sized treats cut into small cubes and arrange on a fancy tray for parties

Cultural and Holiday Notes

Pecan pie became famous in the South as pecans were plentiful and corn syrup had just hit the market These bars are now a staple at celebrations around the country making them a sweet slice of culinary history

Seasonal Adaptations

Try swapping in walnuts for fall or hazelnuts in winter Finish with a sprinkle of flaky salt to highlight the caramel flavor Add a spoonful of orange zest to the filling for a festive citrus kick

Success Stories

Many bakers say these bars win bake sales every time Others love that you can ship them for care packages because they hold up so well I learned to double the batch since a single pan never lasts the whole holiday afternoon

Freezer Meal Conversion

Bake the bars fully and let them chill Slice before freezing for easy portioning Store in airtight layers using parchment paper so they do not stick together Let thaw in the fridge before serving for a texture just like fresh

These pecan pie bars are the best way to bring a holiday feel to any table. With a few easy tricks you get all the flavor of pecan pie in a simple to serve treat.

Common Recipe Questions

→ How do I prevent the bars from sticking to the pan?

Lightly grease the baking pan and line it with parchment paper, letting excess hang over the edges. Once cooled, lift the batch out using the parchment for easy, clean removal.

→ Can I use light corn syrup instead of dark?

Yes, light corn syrup is a suitable substitute, though dark syrup gives a deeper, richer flavor and color to the bars.

→ Should the pecans be toasted before adding?

No toasting is needed—use roughly chopped pecans straight into the filling for a great texture.

→ How do I get clean slices after baking?

Chill the bars in the fridge until firm. Use a sharp, serrated knife to slice, especially through the nutty top layer, for tidy squares.

→ Can these bars be made ahead of time?

Absolutely! They keep well when refrigerated, and chilling even improves their texture and makes slicing simpler.