American
Pecan Pie Bars
A shortbread base baked blind for a few minutes, then a pecan-syrup topping, all in a pan so you can cut squares.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 16
- Difficulty
- Easy
Why you’ll love it
- Par-bake the crust or it stays raw.
- 350°F for the filling.
- Cool completely before you cut.
- Corn syrup is what makes it pecan pie, not a blondie.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Mix flour, powdered sugar, salt, and cold butter until crumbly. Press into a lined 8-inch square pan. Bake 12 minutes.
- 2
Whisk eggs, brown sugar, corn syrup, melted butter, and vanilla. Stir in the pecans.
- 3
Pour over the crust. Bake 20 to 25 minutes, until the filling is set at the edges and jiggles slightly in the center.
- 4
Cool completely. Cut into 16 bars.
Pro tips
- A wet center at the end of baking sets as it cools.
- Line the pan or you will fight the first bar.
- Toast is already happening in the oven. Do not pre-toast the nuts to a dark brown.
Easy substitutions
- Corn syrup
- Maple syrup, for a less classic bar
- Pecans
- Walnuts
Storage and reheating
Storage
Covered at room temperature up to 3 days.
Reheating
Serve room temperature. They do not need reheating.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 14 g
- Fiber
- 1 g
Moderate · Oven · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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Dry cups and a liquid cup
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An instant-read thermometer
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