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Pecan Pie Bars

Pecan Pie Bars - recipe card
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These pecan pie bars feature a buttery shortbread crust topped with a rich, gooey pecan filling that strikes the perfect balance between sweet and nutty. The crust holds firm beneath a layer of caramelized pecans, offering a satisfying crunch in every bite.

Ingredients

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  • For the Crust:
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1 large egg yolk
  • For the Filling:
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Make the crust: In a medium bowl, whisk together the 3/4 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut in until the mixture resembles coarse meal with pea-sized butter pieces.
  3. Add the egg yolk and stir with a fork until the dough just comes together. Press the dough evenly into the bottom of the prepared pan. Using a flat-bottomed glass or measuring cup helps create an even layer.
  4. Bake the crust for 14 to 16 minutes, until the edges are lightly golden and the surface looks set, not wet. Remove from the oven and let cool for 5 minutes while preparing the filling.
  5. In a small bowl, whisk together the corn syrup, brown sugar, egg, melted butter, vanilla, and 1/4 teaspoon salt until smooth and fully combined. Do not overmix; just until homogeneous.
  6. Fold in the chopped pecans until evenly coated. Pour the filling over the warm crust, spreading it evenly with a spatula to cover the entire surface.
  7. Bake at 350°F (177°C) for 22 to 26 minutes, until the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted 1 inch from the edge should come out clean.
  8. Cool the bars completely in the pan on a wire rack, about 1 hour. Chilling for 30 minutes in the refrigerator will make slicing cleaner.
  9. Using the parchment overhang, lift the bars onto a cutting board. Slice into 8 equal squares (2 rows by 2 rows for 4 servings, or into 16 smaller bars if preferred). Wipe the knife clean between cuts for neat edges.

Notes

Store pecan pie bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap tightly in plastic wrap then foil for up to 2 months; thaw overnight in the refrigerator. Reheat individual bars in a 300°F (150°C) oven for 5-7 minutes to refresh the crust. Avoid microwaving, as it will soften the shortbread.

Nutrition

Keywords: pecan pie bars, pecan bars, pecan dessert, bar cookie, Christmas cookie, shortbread crust, Thanksgiving dessert, easy pecan pie, Southern dessert, holiday baking, pecan pie squares

Find it online: https://copycatkitchenco.com/pecan-pie-bars/