Print

Best Brown Sugar Pecan Pie Bars with Easy Shortbread Crust

pecan pie bars - featured image
Print Recipe

These brown sugar pecan pie bars feature a buttery shortbread crust and a rich, gooey filling studded with toasted pecans. They’re quick to make, perfect for entertaining, and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 1 ½ cups packed light brown sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves or chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Toast the pecans: Spread pecans on a baking sheet and toast in the preheating oven for 5-7 minutes, stirring once halfway through. Set aside to cool.
  3. Make the shortbread crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. Press the crust into the pan: Dump the crust mixture into the prepared pan and press it down firmly and evenly, using the bottom of a flat measuring cup to pack it in.
  5. Bake the crust: Bake for 15-18 minutes, until the edges are lightly golden and the center looks set but not browned. Remove from the oven and let cool for 5 minutes.
  6. Make the filling: In a medium bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in milk and vanilla extract. Sprinkle flour and salt over the mixture and whisk until just combined.
  7. Add the pecans: Fold in the toasted pecans with a spatula, reserving about ¼ cup to sprinkle on top.
  8. Assemble and bake: Pour the filling over the warm crust, spreading it evenly. Sprinkle reserved pecans on top. Bake for 22-25 minutes, until the edges are set and the center is slightly jiggly.
  9. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours at room temperature, then refrigerate for another hour before slicing.
  10. Slice and serve: Use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and slice into squares using a sharp knife, wiping the knife clean between cuts.

Notes

Toast pecans for best flavor. Use room temperature eggs to prevent butter from seizing. Cool completely before slicing for clean cuts. Bars taste even better the next day.

Nutrition

Keywords: pecan pie bars, brown sugar pecan bars, shortbread crust, pecan bars, holiday dessert, easy pecan bars

Find it online: https://zestynora.com/best-brown-sugar-pecan-pie-bars-with-easy-shortbread-crust/