Best EVER Pecan Pie Bars recipe! Buttery shortbread crust. Ooey gooey, caramel-y pecan pie filling. Easy, make-ahead recipe. Finger licking goodness in every bite! These pecan pie bar cookies will be your go-to easy dessert recipe for sure!
Yield: 35 Bars
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, chilled (2 sticks)
Pecan Pie Filling
4 eggs, large
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups chopped pecans
- Preheat oven to 350 degrees. Grease a 10″ x 15″ Jellyroll Pan (see notes 1 & 2) and line with parchment paper being sure to have parchment hanging over all sides of the pan.
- In the bowl of your Food Processor combine 3 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. With the Food Processor running, feed 1 cup cold, diced butter through the tube. Once all the butter is processed with the flour mixture it will resemble coarse crumbs. Press the mixture evenly into the prepared pan, and bake in the pre-heated oven for 20 minutes. (see note 3)
Pecan Pie Bars
- In a mixing bowl add 4 eggs, 1 1/2 cups light corn syrup, 1 1/2 cups sugar, 3 tablespoons melted butter, 1 1/2 teaspoons pure vanilla extract, and 1/2 teaspoon kosher salt.
- Beat using a stand or hand mixer until smooth, then fold in 2 1/2 cups chopped pecans.
- Spread the filling evenly over the baked shortbread crust (see note 4).
- Bake for 30-40 minutes in preheated oven. When done, the filling will be set nicely – no jiggles!
- Cool completely.
- Once cooled, chill in the fridge for 30 minutes for easier slicing. Enjoy!
- It’s very important to use the right size baking sheet for this recipe. It must be 10″ x 15″ inside dimensions. Too big and the bars will be overdone, thin, and crispy. If the pan is too small you will make a mess in your oven and the bars will take forever to cook.
- Greasing the pan with butter or cooking spray first allows the parchment to stick making it easier to press the shortbread crust down into the pan. Do not butter the top of the parchment.
- If you don’t have a Food Processor, no worries, you can cut the butter in with a pastry cutter or using 2 butter knives. Keep cutting until the mixture resembles coarse crumbs.
- The filling will be right up to the top of the shortbread crust. If you are worried it will spill over in the oven, place the pan on a larger sheet pan lined with foil to make clean up a breeze. I’ve never had a problem with spills using a 10″x15″ jelly roll pan.