Don’t want to make a full out pecan pie? No problem. Try these easy and delicious pecan pie bars. They have a delicious buttery shortbread crust and the filling is sweet and packed with pecans. These are the perfect accompaniment to your holiday table to feed your family and friends. These are sure to disappear quickly, so make sure to save a stash for yourself! #pecanpie #desert #candy

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Pecan Pie Bars

You can also double this recipe and bake in a 9x13 dish if you desire!

Ingredients

For the Shortbread Crust

1 1/4 cup all purpose flour (150 g)
1/3 cup powdered sugar (33 g)
1/4 teaspoon salt
6 Tablespoons unsalted butter (85 g)

For the Pecan Topping

1 cup pecan halves and pieces
1/3 cup brown sugar (70 g)
2 1/2 Tablespoons all purpose flour
1/2 teaspoon salt
3/4 cup dark corn syrup
2 eggs
1/2 Tablespoon vanilla

Instructions

Preheat oven to 350F and line a 9x9 baking dish with parchment paper
Whisk the flour, powdered sugar and salt in a large bowl then drizzle in the melted butter and stir together with a fork. Use your clean hands to crumble together and mix then dump into your prepared baking dish and press down into a level layer. Bake at 350 for about 15-20 minutes or until just turning a light golden color at the edge.
While the shortbread base bakes combine the eggs, brown sugar, vanilla and corn syrup in a large bowl then whisk together until smooth. Sift in the flour and mix until combined then add the roughly chopped pecans and mix once more.
When the crust comes out of the oven pour the pecan pie topping over it and smooth out any piles of pecans then bake at 350 F for about 30 minutes or until the center is just set
Allow to cool and then chill slightly before cutting in order to get nice clean pieces.