Pecan Pie Bars Shortbread (Print-Friendly Version)
Crisp shortbread base layered with gooey pecan filling for a rich, chewy dessert bar.
# Ingredients You'll Need:
→ Base Layer
01 -
220 g all-purpose flour
02 -
100 g granulated sugar
03 -
170 g cold unsalted butter, cubed
→ Topping
04 -
150 g firmly packed brown sugar
05 -
50 g all-purpose flour
06 -
4 large eggs
07 -
1 tablespoon vanilla extract
08 -
0.5 teaspoon salt
09 -
360 ml dark corn syrup
10 -
200 g pecans, roughly chopped
# How to Make It:
01 -
Lightly grease a 23 × 33 cm rectangular baking pan and line it with parchment paper, ensuring overhang on the sides for easy removal after cooling.
02 -
In a large bowl, combine 220 g flour and 100 g sugar. Add cubed cold butter. Rub the butter into the mixture by hand or pulse with a food processor until a coarse, dry meal forms.
03 -
Firmly press the crumb mixture evenly into the bottom of the prepared pan. Bake at 175°C (for metal bakeware) or 163°C (for glass bakeware) for 20 minutes, until the edges just start to brown. Do not overbake.
04 -
In a large bowl, whisk together 50 g flour and 150 g brown sugar until well combined with no lumps. Add eggs, vanilla extract, salt, and dark corn syrup. Mix well. Let the mixture stand for 15 minutes, stirring occasionally to allow the flour to soften.
05 -
Stir in 200 g chopped pecans to the topping mixture, ensuring even distribution.
06 -
Once the base is finished baking, pour the pecan topping evenly over the hot crust as soon as it comes out of the oven.
07 -
Return the pan to the oven and bake for an additional 40–50 minutes at the same temperature. The filling should be set; the centre may wobble slightly like jelly but must not be runny.
08 -
Cool completely at room temperature, then refrigerate for several hours or overnight before cutting.
09 -
Once fully chilled, lift the bars from the pan using the parchment overhang. Use a sharp serrated knife to cut into portions, sawing gently through the pecan layer before pressing downward to slice through the base.
# Extra Information:
01 -
For the cleanest edges, chill thoroughly before cutting and use a sawing motion through the nuts before slicing downwards through the shortbread base.
02 -
Bars are very rich; smaller portion sizes are ideal for serving.