Easy Pecan Pie Bars

Byzitouni

🛒 What You’ll Need

For the Shortbread Crust:

  • 2 cups All-purpose flour 🌾
  • ½ cup Granulated sugar 🍬
  • ¾ cup Unsalted butter, softened 🧈
  • ¼ tsp Salt 🧂

For the Pecan Topping:

  • 4 Large eggs 🥚
  • 1 ½ cups Light corn syrup (or maple syrup for a twist!) 🍯
  • 1 ½ cups Granulated sugar 🍬
  • 3 tbsp Unsalted butter, melted 🧈
  • 1 ½ tsp Vanilla extract 🍦
  • 2 ½ cups Chopped pecans 🥜✨

👩‍🍳 Instructions

  1. Preheat & Prep: Heat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. 🌡️🔥
  2. The Buttery Base: In a medium bowl, mix the flour, sugar, salt, and softened butter until the mixture looks like coarse crumbs. 🥣🌪️
  3. Press it Down: Press the dough firmly and evenly into the bottom of your prepared pan. 🧈🧱
  4. Blind Bake: Bake the crust for 12–15 minutes until it’s just lightly set. ⏲️📈
  5. The Gooey Filling: While the crust bakes, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla in a large bowl. 🥚🍯🌪️
  6. Add the Crunch: Stir in the chopped pecans until they are fully coated in that sweet syrup. 🥜🤝
  7. Final Bake: Pour the pecan mixture over the warm crust. Return to the oven and bake for 30–35 minutes until the filling is set and no longer jiggly in the center as seen in the photo! ⏲️🤤✨
  8. Cool & Slice: Let the bars cool completely in the pan before lifting them out and cutting them into squares. This is the secret to getting those perfect, clean edges! ⏲️❄️📐🧤

🔥 Pro Tips:

  • The “Toast” Secret: For an extra flavor boost, toast your pecans in a pan for 3 minutes before adding them to the filling! 🥜🛡️💎
  • Clean Cuts: Use a sharp, warm knife to slice the bars. Wipe the knife clean between every cut for professional-looking squares! 🔪🧼🎯

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