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Crisp shortbread crust topped with silky pecan custard for bakery-perfect pecan pie bars that slice cleanly, stay crisp, and taste rich and nutty.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 cup light corn syrup
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups pecans, toasted and chopped
  • extra pecans and flaky salt for topping

Equipment

  • Baking Pan
  • mixing bowls
  • whisk
  • Parchment Paper

Method
 

  1. Whisk flour, sugar, and salt. Cut in softened butter until crumbly. Press into a lined baking pan and prick with a fork.
  2. Blind-bake crust at 350°F for 15 minutes until edges are lightly golden. Brush with egg wash and cool 5 minutes.
  3. Simmer corn syrup for 3 minutes. Whisk eggs and brown sugar until smooth. Temper syrup into eggs slowly while whisking.
  4. Fold in vanilla and toasted pecans. Pour filling over crust and top with extra pecans.
  5. Bake 30–35 minutes at 350°F until the center jiggles slightly and internal temperature reaches 190°F.
  6. Cool for 2 hours before slicing into bars.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 7gSodium: 180mgFiber: 2gSugar: 40g

Notes

Blind-bake the crust to ensure crispness. Let bars cool fully for clean slicing.

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