These Gooey Pecan Pie Bars with Shortbread Crust are the perfect take on classic pecan pie. They're made with a soft, buttery shortbread crust layered with a sweet, gooey, golden filling and finished with crunchy pecans. These pecan pie squares are made with just a few pantry staples and take just 10 minutes to prep.
Prep Time10 minutesmins
Cook Time1 hourhr
Chill Time20 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 24
Calories: 295kcal
Ingredients
For the shortbread crust
2cupsall purpose flour
1cupbrown sugarpacked
1cupbuttersoftened
For the pecan pie filling
5eggs
1cupdark corn syrup
⅔cupsugar
1tspvanilla
⅛tspsalt
2½cupschopped pecan
Instructions
For the shortbread crust
Preheat oven to 350˚F.
Line a 9x13 inch baking pan with parchment, or grease bottom and sides of pan.
In a medium mixing bowl, combine butter, flour and brown sugar together.
Press mixture into the pan, bake for 12-15 minutes, then remove from oven and set aside.
For the pecan pie filling
While crust is baking, blend eggs, corn syrup, sugar, vanilla and salt until well combined. I like to use an electric mixer to make it fast, but you can also easily do this by hand. Then, stir in pecans and pour pecan mixture over crust.
Reduce the oven to 275° and bake for 45-50 minutes, or until filling is set.
Allow the Pecan Pie Bars to cool completely, then cut into bars.
Notes
How to Store: To save leftovers, place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer for up to 3 months
How to Scale: This recipe is made in a 9x13" baking pan and yields 24 pecan pie squares. It can be easily halved and made in an 8x8 baking pan for a smaller amount.