Gooey Pecan Pie Bars have a buttery shortbread crust and a super easy pecan topping. These dessert bars have mega pecan pie vibes but are much easier to make! While there are a few steps, I promise the work is worth it - these pecan pie bars are the perfect twist on the classic pie!
Hi hi! I am just popping in to share this recipe for Pecan Pie Bars with you! I love a baked dessert bar, and this one truly ticks all of the boxes.
We have a buttery shortbread base, which bakes by itself first, and is then topped with a super simple but very delicious pecan pie filling, and baked again until perfectly gooey.
These pecan pie bars have mega pecan pie vibes (obviously) but the recipe makes 20 servings, is great to make ahead, and perfect for feeding a crowd, so a little lower lift than the classic pecan pie recipe.
These got the mega stamp of approval from my family and friends when I was testing them - I hope that you love them as much as we do!
Components of a Pecan Pie Bar
There are only two components to this pecan pie bars recipe but they both play very important roles!
Shortbread Crust.
Look, I LOVE shortbread anything. I love how buttery and tender it is, and it is the perfect base for these pecan pie bars.
The dough comes together super quickly just in a bowl with an electric mixer (you could also make it by hand if you wanted) and is then pressed into the pan.
The shortbread base gets baked by itself first before the pecan pie filling is added, as the base is quite buttery and the topping is quite wet. I like to do it at a lower temperature (150°c / 300°f) to make sure that it is set through but not too golden. I bake my shortbread cookies at the same temperature for this reason.
When you are baking the shortbread you want it to look set in the middle and only just starting to go golden brown around the edges - remember that it is getting another 25 minutes in the oven again after it has been baked by itself.
Pecan Pie filling.
This is your typical pecan pie filling - I took it straight from my pecan pie recipe, but skipped the step where I brown the butter.
Pecan pie filling is essentially a super loose custard situation (bound by eggs). I like to finely chop the nuts rather than leave them coarse, as the layer is a little thinner so they sit nicer if they are finely chopped.
When baked the filling almost separates out a little as the nuts float which I love, so you get a nutty layer at the top and then a nice gooey filling layer on top of the shortbread.
No corn syrup in the recipe?! What is Golden Syrup?
You will notice that my recipe does not use corn syrup - instead I have use golden syrup, which is a similar product, but In my opinion, tastes a zillion times better.
If you do not have access to golden syrup (I used to get mine online when I lived in the US or some stores also stock it), you can use corn syrup or liquid glucose. I think that treacle or molasses will be too rich.
If you do get some golden syrup and are looking for other recipes to use it up, check these out: Recipes using Golden Syrup
Can Pecan Pie Bars be made ahead of time?
This is a great make ahead recipe - the pecan pie bars can be kept at room temperature in an airtight container for up to a week.
If you want them to keep longer or if you are in a hot climate you can also store them in the fridge. I haven't tried freezing them sorry!
Why you should be toasting your nuts
If I am using nuts in a recipe, I almost always toast them. Toasting nuts gives them an amazing depth of flavour, and means you start out the recipe with that flavour already there - the nuts get suspended in the filling when they are baked, so they have less opportunity to get lovely and toasty, so I always do it separately first.
If you really don't want to then that is fine, but it doesn't take long and can quickly be done while you prepare the shortbread base for the pecan pie bars.
Can I use something else instead of Pecans?
I haven't tested it for this recipe specifically, but walnuts are generally a good sub for pecans. They are slightly more oily but I think that that should be fine for this recipe! Use the same amount by weight.
How to know when Pecan Pie Bars are baked
This can be a tiny bit tricky as the filling is already brown, but it will start to go golden around the edges. The main thing that you want to look for is that the centre of the bar is set and not liquidy any more. It may puff up a little in the oven - don't worry, it sinks back down once you take it out.
I like to let these pecan pie bars cool fully in the pan as they are on the thinner side so they are easier to remove from the pan when totally cooled. You can also store them in the fridge before cutting if you would like.
Setting you up for success - line your pan properly!
The key to getting your pecan pie bars cleanly out of the pan is to line your pan properly. You want to have some parchment paper sticking out past the bars a little to give you something to grab onto.
I like to use a pre-cut piece of parchment paper the size of a half sheet pan to line the pan, but if you are worried, use two pieces the come over the edges of the pan - you can clip them down with binder clips to help keep them on the edges of the pan too.
I like to grease my pan before I line it with parchment paper as I find that when you are spreading something like a shortbread base, you want to make sure that the paper is nicely stuck down.
What is the best way to get a clean cut on pecan pie bars?
I am a bit type A when it comes to cutting things (only for the internet though, if I'm just making something at home I just wing it and it's wonky).
I find that the best way to cut these cleanly is to make sure that your knife is super sharp. I don't warm it but if you want to, run it under some hot water then wipe it so that it is warm but not wet.
Make sure that you wipe the knife between cuts to keep the blade clean. I cut my pecan pie bars into rectangles, but you do you here.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which pan did you use?
I made these in a 9x13" (20x30cm) rectangular pan - my favourite comes from USA pan.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Gooey Pecan Pie Bars with a Shortbread Crust
- Author: Erin Clarkson
-
Prep Time: 20 minutes -
Cook Time: 1 hour
-
Total Time: 2 hours
-
Yield: 20 servings -
Category: Dessert Bars -
Method: Baking -
Cuisine: American
Pin RecipeDescription
Gooey Pecan Pie Bars have a buttery shortbread crust and a super easy pecan topping. These dessert bars have mega pecan pie vibes but are much easier to make! While there are a few steps, I promise the work is worth it - these pecan pie bars are the perfect twist on the classic pie!
Ingredients
Toasted Pecans
- 200g pecan halves
Shortbread Crust
- 200g unsalted butter, at room temperature
- 85g powdered sugar, sifted
- ½ tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 20g corn starch
- ¼ tsp kosher salt (leave out if using salted butter)
Pecan Pie Topping
- 165g golden syrup, corn syrup or glucose
- 100g dark brown sugar
- 70g unsalted butter, melted and cooled
- 2 large eggs (100g egg without the shell), at room temperature
- 20g heavy cream
- 5g apple cider vinegar
- 1 tsp vanilla bean paste or vanilla extract
- ¼ tsp kosher salt
- 200g toasted pecans from step 1, finely chopped
Instructions
TOASTED PECANS
- Preheat the oven to 350°f / 180°c. Place the pecans on a sheet pan.
- Toast the pecans for 10 minutes, checking often and shaking the tray occasionally, until slightly darkened in colour and fragrant. Do not leave for too long or they will burn.
- Remove from the oven and leave to cool completely, then finely chop and set aside to use in the filling.
SHORTBREAD BASE
- Drop the oven temperature to 300°f / 150°c.
- Grease and line a 9x13" (20x30cm) pan with parchment paper, leaving enough extending over the sides to help remove the bars after baking.
- In the bowl of stand mixer fitted with the paddle attachment or in a medium bowl using an electric mixer, cream together the butter, powdered sugar, and vanilla until light and fluffy
- Add the flour and corn starch, and salt, and mix briefly to combine.
- Press the shortbread into the prepared pan - I find that the easiest way to do this is to crumble it fairly evenly in the pan first, then press down using your hands. Smooth off with the bottom of a flat measuring cup or offset spatula. It will seem quite thin, provided you are using the right sized pan, this is fine.
- Dock the shortbread base with the tines of a fork.
- Bake the shortbread base for 30 minutes - the middle should look set and it should be lightly golden brown.
- Remove from the oven and leave to stand on a wire rack while you prepare the filling for the pecan pie bars.
PECAN PIE TOPPING
- Increase the oven temperature to 350°f / 180°c.
- In a medium bowl, combine the golden syrup, brown sugar, and melted butter. Whisk until combined. Add the eggs one at a time, whisking until well combined.
- Add the heavy cream, apple cider vinegar, vanilla and salt and mix to combine.
- Add the chopped pecans and stir to combine with a spatula.
- Pour over the warm shortbread base and spread gently over the surface.
- Bake the pecan pie bars for 25 minutes, checking after 20, until the edges are slightly golden brown and the filling appears set. It may puff up a tiny bit in the middle - this will go down when it comes out of the oven.
- Remove from the oven and leave to cool completely in the pan. Remove using the parchment paper, then slice into pieces using a sharp knife.
- Store in an airtight container at room temperature for up to 5 days.
The post Gooey Pecan Pie Bars with a Shortbread Crust appeared first on Cloudy Kitchen.
