Pecan Pie Bars with Shortbread Crust
Looking for the perfect combination of a classic pecan pie and buttery shortbread? These Pecan Pie Bars with Shortbread Crust offer all the rich, caramelized flavors of pecan pie but with a buttery, crisp base that makes them even easier to serve and enjoy. Whether it’s for holiday gatherings or a simple sweet treat, these bars will quickly become a crowd favorite!
Ingredients
For the Shortbread Crust:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 stick cold butter, cut into pieces
- ½ teaspoon vanilla extract
- ½ teaspoon salt
For the Pecan Pie Topping:
- 2 cups pecan halves or pieces
- 2 tablespoons whipping cream
- 1 stick salted butter
- 1 cup brown sugar
- ⅓ cup corn syrup
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
Directions
1. Prepare the baking pan:
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing for some overhang on the sides for easy removal of the bars later.
2. Make the shortbread crust:
In a food processor, pulse together the flour, sugar, and salt until combined. Add in the cold butter pieces, one at a time, pulsing between each addition. Continue pulsing until the mixture has a crumbly texture. Add the vanilla extract and pulse until combined.
3. Bake the crust:
Press the shortbread dough evenly into the prepared baking pan. Bake for 15-17 minutes or until the edges just begin to turn golden. Leave the oven on for the next step.
4. Prepare the pecan pie topping:
While the crust is baking, make the pecan pie topping. In a medium saucepan over medium heat, combine the pecans, whipping cream, salted butter, brown sugar, corn syrup, vanilla extract, and maple syrup. Stir the mixture occasionally and heat until it begins to bubble gently.
5. Assemble the bars:
Once the shortbread crust is baked, remove it from the oven. Carefully pour the hot pecan topping over the warm crust, spreading it evenly with a spatula.
6. Final bake:
Place the pan back into the oven and bake for an additional 15 minutes. The topping will caramelize and become rich and sticky.
7. Cool and chill:
Remove the bars from the oven and let them cool at room temperature for about 20 minutes. Then, transfer the pan to the refrigerator to chill for 1 hour. This step ensures the bars set properly and are easier to cut.
8. Slice and serve:
Once completely cooled, lift the pecan pie bars out of the pan using the parchment paper. For clean, precise cuts, heat a sharp knife under hot water and slice into bars. These bars are rich, so cutting into smaller squares is a great option!
Freezing and Storage Tips:
- To store: Keep the pecan pie bars in an airtight container in the fridge for up to 5 days.
- To freeze: Wrap each bar individually in plastic wrap and store in a freezer-safe container. They can be frozen for up to 4 months. Thaw overnight in the fridge before serving.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 12 bars
- Calories: 350 kcal per bar
Why You’ll Love These Pecan Pie Bars:
- Buttery Shortbread Crust: The shortbread base adds a buttery, slightly crumbly texture that perfectly complements the gooey pecan topping.
- Rich Pecan Filling: The filling is rich, sticky, and loaded with pecans, making it a perfect treat for pecan pie lovers.
- Easy to Serve: These bars are a portable, sliceable version of a classic pecan pie, perfect for parties and gatherings.
These Pecan Pie Bars with Shortbread Crust are a delicious twist on the traditional pecan pie, and their rich, buttery flavor makes them ideal for any occasion. Enjoy!
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Pecan Pie Bars with Shortbread Crust
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 12 1x
Description
These Pecan Pie Bars combine the richness of a buttery shortbread crust with a gooey pecan pie topping for the ultimate indulgent treat. The sweet and salty balance of brown sugar, pecans, and maple syrup creates a perfect harmony of flavors in every bite. The shortbread crust adds a satisfying crunch to the smooth and luscious pecan filling.
Ingredients
For the Shortbread Crust:
1 cup flour
½ cup sugar
1 stick cold butter, cut into pieces
½ tsp. vanilla extract
½ tsp. salt
For the Pecan Pie Topping:
2 cups pecan halves or pieces
2 tbsp. whipping cream
1 stick salted butter
1 cup brown sugar
⅓ cup corn syrup
½ tsp. vanilla extract
1 tbsp. maple syrup
Instructions
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a food processor, combine the flour, sugar, and salt. Pulse to mix.
Gradually add in the cold butter pieces, one at a time, pulsing between each addition. Continue pulsing until the dough forms a crumbly texture.
Add the vanilla extract and pulse to combine. Press the dough evenly into the prepared pan.
Bake for 15-17 minutes, until the shortbread is just starting to brown on top. Leave the oven on.
While the shortbread is baking, prepare the pecan pie topping. In a medium saucepan, combine the pecans, whipping cream, butter, brown sugar, corn syrup, vanilla extract, and maple syrup. Heat over medium heat until the mixture begins to bubble.
Once the shortbread is done, carefully pour the hot pecan mixture over the warm shortbread, spreading it evenly.
Return the pan to the oven and bake for another 15 minutes.
Remove from the oven and let the bars cool for 20 minutes at room temperature. Then, transfer the pan to the fridge and chill for 1 hour.
Once completely cooled, lift the bars out using the parchment paper. Remove the parchment, and slice into bars using a sharp knife heated under hot water for easier cutting.
Store in an airtight container in the fridge, or freeze for up to 4 months (see notes for freezing tips).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350