Pecan Pie Bars
Pecan pie bars! Everything you love about pecan pie, in easy bar form. Caramel-y pecan filling on a buttery shortbread crust. No corn syrup!
Servings: 20 squares
Calories: 277kcal
Ingredients
For the Shortbread Crust:
- 1 3/4 cups all-purpose flour
- 3/4 cup powdered sugar
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter (1 1/2 sticks), cold
For the Pecan Pie Filling:
- 3 eggs, large
- 1/2 cup dark brown sugar (light brown can be substituted)
- 1/3 cup honey
- 1/3 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups pecan pieces
Instructions
To Make the Shortbread Crust:
- Preheat the oven to 350 degrees F and line a 9x13 pan with parchment paper.
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the cold butter until only pea-sized pieces remain.
- Transfer the mixture to the prepared pan, pressing it into an even layer.
- Bake for 20 minutes, or until set.
To Make the Pecan Pie Filling.
- Whisk the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together in a large bowl.
- Fold in the pecans, and pour the mixture over the partially baked shortbread crust (it's ok if the crust is still hot).
- Bake the pecan pie bars until the filling is set (20 to 25 minutes).
- Cool completely, run a thin knife around the edges to loosen, then remove to a cutting board to cut into squares.
Video
Notes
Click here for my favorite pecan pie recipe: Pecan Pie Recipe.
Nutrition
Serving: 1square | Calories: 277kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 217mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg