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Gooey Pecan Pie Bars on a Shortbread Cookie Crust

Pecan pie bars with a buttery shortbread crust pair a lightly golden base with a gooey pecan filling. Bake them in a 9x13-inch pan, cool completely, and cut into 24 bars.
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Prep Time 20 minutes
Cook Time 54 minutes
Cooling 3 hours
Total Time 4 hours 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 cup unsalted butter softened for the crust
  • 2 tbsp unsalted butter melted for the filling
For the filling
  • 3 eggs large
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 cup pecans coarsely chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan, line it with parchment paper with overhang on two sides, and grease the parchment.
  3. Beat 1 cup softened butter with the granulated sugar in a large bowl until smooth.
  4. Mix in the flour just until crumbly.
  5. Press the mixture evenly into the prepared pan.
  6. Bake for 20 to 23 minutes, until the edges are lightly golden.
Make the filling and bake
  1. Whisk the eggs and brown sugar in a large bowl.
  2. Whisk in the corn syrup, 2 tablespoons melted butter, vanilla, and salt.
  3. Stir in the pecans.
  4. Pour the filling over the warm crust.
  5. Bake for 30 to 35 minutes, until the edges are set and the center has a slight jiggle.
  6. Cool completely in the pan on a wire rack, about 3 hours.
  7. Lift out using the parchment and cut into bars.

Notes

For neat bars, let the pan cool completely before cutting. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free flour blend in place of the all-purpose flour.