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Cozy Brown Sugar Pecan Pie Bars with Buttery Shortbread Crust

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These Cozy Brown Sugar Pecan Pie Bars feature a buttery shortbread crust and a deep, rich brown sugar pecan filling. They’re easier than a traditional pie, perfect for holiday gatherings, and deliver all the gooey, nutty, caramel-like flavor you crave.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (170g) unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon salt
  • 2 cups (400g) packed dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 4 large eggs, at room temperature
  • 1 cup (240ml) light corn syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon bourbon (optional)
  • 1/2 teaspoon salt
  • 3 cups (340g) pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together the flour, granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  3. Press the crumbly mixture firmly and evenly into the bottom of the prepared pan (about 1/4-inch thick). Do not press up the sides.
  4. Bake the crust for 15-18 minutes, until lightly golden around the edges. Remove from the oven and let cool slightly on a wire rack. Leave the oven on.
  5. In a large bowl, whisk together the dark brown sugar and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the corn syrup, vanilla, bourbon (if using), and 1/2 teaspoon salt until smooth and glossy.
  6. Gently fold in the pecans with a spatula until all are coated.
  7. Pour the pecan filling over the par-baked crust, spreading evenly. Bake for 30-35 minutes, until the filling is set around the edges but still has a slight jiggle in the center. A toothpick inserted 2 inches from the edge should come out clean.
  8. Let the bars cool in the pan on a wire rack for at least 2 hours, until room temperature. Then refrigerate for at least 1 hour before slicing.
  9. Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into 24 squares (6 rows by 4 rows) with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t skip par-baking the crust to avoid a soggy bottom. Use room temperature eggs for a smooth filling. The jiggle test is key: the center should still wobble slightly when done. For clean slices, chill the bars thoroughly and use a hot knife. These bars taste even better the next day.

Nutrition

Keywords: pecan pie bars, brown sugar pecan bars, shortbread crust, easy pecan bars, holiday dessert, Thanksgiving dessert, pecan pie bars recipe

Find it online: https://forkifyfun.com/cozy-brown-sugar-pecan-pie-bars-with-buttery-shortbread-crust/