Pecan Pie Bars with Shortbread Crust

stacked pecan pie bars on sheet pan with more around, white flowers, and measuring cup of pecans on marble surface

Pecan Pie Bars with Shortbread Crust

Easy to make, perfectly sweet, full of pecans, gooey, and SO. GOOD. These Pecan Pie Bars with Shortbread Crust are the perfect treat to bake all Fall and Winter, but especially for the holiday's!

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 55

Freezer Time: 15

Servings:

Calories: 419kcal

Ingredients

Crust

1 cup unsalted butter room temperature
½ cup granulated sugar
2 cups all purpose flour
¾ teaspoon salt

Filling

3 large eggs room temperature, beaten
1 large egg yolk room temperature, beaten
¾ cup brown sugar firmly packed
¾ cup light corn syrup
3½ Tablespoons unsalted butter melted
½ Tablespoon vanilla extract
½ teaspoon salt
2 cups pecan halves

Instructions

Crust

Heat oven to 350°F/177℃.
Line an 8-inch x 12-inch pan with parchment paper. Set aside.
Beat butter and sugar until light and fluffy, about 2-3 minutes.
Mix in flour and salt.
Press evenly in bottom of prepared pan.
Prick all over with fork.
Freeze for 15 minutes.
Bake for 20-25 minutes, or until cooked through.
While crust is baking, make filling.

Filling

Combine all ingredients except pecan halves in a large bowl.
Whisk until blended.
Stir in pecans.
Pour over hot crust.
Return to oven.
Bake for an additional 30-35 minutes until set and puffy.
Cool in pan 5 minutes before removing.

Notes

Try and get the shortbread as even as you can when pressing out.
Don't skip pricking the dough.
Make sure to pour the pecan filling over a hot crust. This is important! If the crust cools, it may pull away from the pan and cause the filling to seep out around the edges and burn.
The filling will puff and be mostly set when done.
These bars are very fragile when hot. Be careful lifting from the pan!
Use a serrated knife to cut the bars.
Let the pie cool completely before serving!

Nutrition