Easy Pecan Pie Bars with Shortbread Crust

5 from 1 vote

Make the best pecan pie bars with this simple recipe, and enjoy the classic rich and nutty flavors with these square dessert treats.

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: American

Keyword: Pecan Pie Bars Recipe

Servings: bars

Calories: 472kcal

Preheat oven to 350°F. In an 8x8 square pan place a piece of parchment paper that covers the bottom and up the sides of the pan.
In the bowl of a food processor, or a medium bowl using a hand mixer, add the softened butter, flour, sugar, salt and vanilla extract. Pulse together until the dough begins to come together. You should be able to squeeze the dough together and it will stay and not crumble.
Press the dough into an even layer in the bottom of your prepared baking pan. Bake the crust for 10 minutes.
Make your pecan filling by adding ¼ cup butter, granulated sugar, Karo syrup, and maple syrup to a small saucepan. Cook on medium heat for 3 to 4 minutes or until the sugar is dissolved and it is a light golden color. Turn off the heat and whisk in the salt and flour until no lumps remain.
In a separate bowl, whisk the eggs and vanilla, then very slowly pour the warm sugar mixture into the eggs while continuing to whisk constantly. Whisk until your filling is completely combined.
Add your chopped pecans to the filling mixture and stir. Gently pour the pecan mixture on top of the hot crust once it comes out of the oven.
Return the pan to the oven and continue to bake your pecan pie bars for an additional 30 to 35 minutes or until the top is golden and the center has set.
Cool your pecan pie bars on the counter until they are room temperature. If you try to cut your bars before they are completely cool then the filling may run and not be set up.

The overhanging parchment paper allows you to easily pull the pecan pie bars out of the pan once they are cooled and transfer them to a cutting board when they are ready to slice.
If you do not have a food processor, you can mix your pie crust ingredients in a large bowl using a handheld mixer at low speed. You will just mix all the ingredients until they are combined, and you can squeeze the dough together with your fingers, and it stays compact.
You want to really make sure you go slow with pouring the warm sugar into the eggs so that the heat does not scramble your eggs.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pecan bars at the lower end of the recommended baking time.