This recipe delivers the flavor of classic pecan pie without the need for rolling out pastry dough. The shortbread crust is quick to make and perfectly complements the sweet, nutty topping. These bars are portable, easy to portion, and rich enough to satisfy any dessert craving. They store well and freeze beautifully, making them a versatile treat for any occasion.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the shortbread crust:
- all-purpose flour
- unsalted butter, softened
- granulated sugar
- salt
For the pecan filling:
- large eggs
- light corn syrup
- brown sugar
- vanilla extract
- unsalted butter, melted
- chopped pecans
- salt
directions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture firmly into the bottom of the prepared pan in an even layer.
- Bake the crust for 15–18 minutes, or until lightly golden. Remove from oven and let cool slightly.
- In a separate bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
- Pour the pecan mixture evenly over the pre-baked crust.
- Return the pan to the oven and bake for 30–35 minutes, or until the center is set and the edges are slightly browned.
- Remove and allow to cool completely in the pan. Once cooled, lift out using parchment overhang and cut into bars.
Servings and timing
Makes approximately 24 bars.
Prep time: 15 minutes.
Cook time: 45–50 minutes.
Cooling time: at least 1 hour.
Total time: about 2 hours including cooling.
Variations
- Chocolate pecan bars: Add ½ cup of mini chocolate chips to the pecan filling.
- Maple version: Substitute maple syrup for half of the corn syrup for a deeper flavor.
- Bourbon pecan bars: Add 1 tablespoon of bourbon to the filling for a Southern twist.
- Gluten-free: Use a gluten-free flour blend in the crust to make this recipe suitable for gluten-free diets.
- Individual servings: Bake in a mini muffin pan for bite-sized pecan pie treats.
storage/reheating
- To store: keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze: place cooled, cut bars in a single layer in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
- No reheating is required; serve at room temperature or slightly chilled.
FAQs
Can I use dark corn syrup instead of light?
Yes, but it will result in a slightly deeper, more molasses-like flavor.
What kind of pecans work best?
Use fresh, chopped pecans for even texture and distribution. Toasting them beforehand enhances flavor.
Can I make this recipe without corn syrup?
You can substitute maple syrup or a combination of honey and brown sugar, but the texture may vary slightly.
Why did my pecan filling turn out runny?
It may not have baked long enough. Ensure the center is set before removing from the oven and allow time to cool completely.
How do I keep the crust from crumbling?
Be sure to firmly press the shortbread crust into the pan and bake until lightly golden before adding the filling.
Can I use store-bought pie crust instead of shortbread?
This recipe is designed for a shortbread crust. Traditional pie crust may not support the filling as well in bar form.
Do these bars need to be refrigerated?
Not necessarily. They keep well at room temperature for a few days, but refrigeration extends their shelf life.
How can I make these ahead for a party?
Make up to 2 days in advance and store in the fridge. Slice just before serving for best presentation.
Can I add other nuts?
Yes, walnuts or almonds can be added or substituted, but pecans are traditional and provide the best texture.
What’s the best way to cut the bars neatly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars before slicing helps maintain clean edges.
Conclusion
Southern pecan pie bars offer the indulgent flavor of a classic pecan pie in a convenient, handheld format. With their rich filling and buttery shortbread crust, they’re an irresistible treat for holidays, gatherings, or simply satisfying a sweet tooth. Whether served with coffee, added to a dessert platter, or wrapped up as a gift, these bars are always a crowd favorite.
PrintSouthern Pecan Pie Bars with Buttery Shortbread Crust
Southern Pecan Pie Bars with Buttery Shortbread Crust are a delicious twist on the classic pecan pie, featuring a rich, nutty filling atop a tender, buttery crust—perfect for holidays or anytime you need a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Halal
Ingredients
- For the crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, cream together butter and powdered sugar until smooth. Add flour and salt; mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden. Remove from oven and set aside.
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Stir in chopped pecans, then pour the mixture over the pre-baked crust.
- Return to oven and bake for 30–35 minutes, or until the filling is set and slightly golden on top.
- Cool completely in the pan before cutting into bars.
Notes
- Use parchment paper with overhang for easy removal and slicing.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.
- Toasted pecans add deeper flavor to the filling.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 17g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
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