These rich and chewy shortbread pecan pie bars have a crispy cookie crust, a gooey caramel center, and salty pecans all over the top. Slice up a square to share with friends for fall entertaining.
PREP TIME 15 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 45 minutesminutes
YIELD 9servings
Ingredients
For the Shortbread Crust
8tbsp(1 stick) buttermelted
1/4cupsugar
1tspvanilla extract
1cupall-purpose flour
For the pecan pie filling
2whole eggs
1/2cupbrown sugarpacked
1cuplight corn syrup
1/4cupall-purpose flour
1 1/2cuppecansbroken into quarters by hand
Instructions
Preheat the oven to 325°F. Drape a piece of parchment paper over the bottom and sides of an 8x8-inch baking dish.
In a medium sized mixing bowl, whisk together the melted butter, sugar, and vanilla. Add the flour and stir it in with a spatula. The mixture will get quite thick, be sure to mix until all the flour has been incorporated and there are no dry pockets.
Press the dough into the bottom of the prepared baking dish. Use your fingers to smooth it into an even layer, right up to each corner and all the sides.
Bake the crust for 10 - 15 minutes or until it is just barely toasted in color.
In a large mixing bowl, combine the eggs, brown sugar, corn syrup, and flour.
Break the pecans up by hand into quarters. This may take a couple more minutes than chopping with a knife but will the pecans will have a nicer shape and texture.
Remove the shortbread crust from the oven and pour the pecan filling over the top. Smooth out the pecans so they cover the top evenly.
Raise the oven temperature to 350°F and bake the pecan bars for 25 - 30 minutes. The top should be golden and crispy and the filling should be set.
Let the bars cool completely before you attempt to cut them, the filling needs a chance to firm up at room temperature.