Pecan Pie Bars

Course Dessert

Cuisine American, Southern

Keyword pecan-bars-recipe, pecan-pie-bars, pecan-pie-recipes

Prep Time 20

Cook Time 45

Cooling time 2

Total Time 3 5

Servings servings

Calories 170kcal

Shortbread Crust: Preheat oven to 350°F. Spray a jelly roll pan with nonstick cooking spray or grease using butter. Set aside.
In a medium bowl use a whisk to sift together the flour, powdered sugar and salt. Using a food processor or a pastry cutter, cut the butter into the dry ingredients until it resembles coarse crumbs.
Press mixture firmly and evenly onto the bottom and sides of the prepared pan. Bake for 20-22 minutes or until lightly golden brown.
Pecan Pie Filling: Meanwhile, using an electric mixer, beat together eggs, corn syrup, granulated sugar, brown sugar, melted butter and vanilla extract in a large bowl until well blended. Stir in pecans.
Pour filling evenly over the crust. Place the pan into the oven and bake 25 minutes at 350°F or until filling is firm around the edges and slightly firm in center when the pan is gently shaken. Cool pecan bars completely in the pan on wire rack.
Slice into 48 even pieces. Store in an airtight container at room temperature for up to 5 days or chilled for one week.

Adjust the baking time as needed baking until the edges are golden brown and the center shows very slight movement when gently shaken. If you underbake the pecan bars the centers will be runny.
Store these pecan pie bars in an airtight container at room temperature for up to one week.
These bars can also be frozen for up to 2 months. Separate layers with wax paper or parchment paper.