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–+ servings
Laura Lopez

Easy Pecan Pie Bars with Shortbread Crust

All the rich, caramelized nutty decadence of a traditional Southern pecan pie with zero pie crust stress! Features a melt-in-your-mouth 4-ingredient buttery shortbread crust loaded with a sweet, gooey brown sugar and pure maple pecan filling, finished with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 bars
Calories: 365
Ingredients Method Nutrition

Ingredients
  

Melt-in-Your-Mouth Shortbread Crust
  • 1 cup (2 sticks) unsalted butter melted and cooled slightly
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup powdered sugar for an ultra-tender crumb
  • 1/4 tsp fine sea salt
Gooey Pecan Caramel Topping
  • 3 large eggs room temperature
  • 1 cup dark brown sugar packed for deep molasses notes
  • 3/4 cup pure maple syrup wholesome natural sweetener (or dark corn syrup)
  • 4 tbsp unsalted butter melted
  • 1 tbsp pure vanilla extract alcohol-free halal
  • 1/2 tsp fine sea salt
  • 2 1/2 cups pecan halves & chopped pecans toasted for maximum crunch
  • 1/2 tsp flaky Maldon sea salt for finishing garnish

Method
 

Bake the Shortbread Base
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium mixing bowl, whisk together melted butter, all-purpose flour, powdered sugar, and salt until a soft, fragrant dough forms.
  3. Press the dough evenly across the bottom of the prepared pan into a smooth, compact layer using your fingertips or the flat bottom of a cup.
  4. Bake the crust at 350°F for 18 to 20 minutes until the edges are lightly golden and the top is set. Remove from oven.
Assemble & Bake the Pecan Topping
  1. While the crust bakes, whisk the eggs, brown sugar, pure maple syrup, melted butter, pure vanilla, and sea salt in a large bowl until smooth and glossy.
  2. Stir in the 2 1/2 cups of pecans until every nut is well-coated in the velvety brown sugar mixture.
  3. Pour the pecan filling immediately over the warm par-baked crust, gently nudging the pecans with a spatula to ensure an even distribution from corner to corner.
  4. Return pan to the 350°F oven and bake for 25 to 30 minutes, until the filling is puffed, bubbling along the edges, and set in the center.
Cool, Slice & Garnish
  1. Sprinkle lightly with flaky Maldon sea salt while the caramel is still hot.
  2. Allow the bars to cool completely to room temperature in the pan (about 2 hours), then chill in the refrigerator for 30 minutes for the cleanest bakery-style cuts.
  3. Use the parchment paper overhang to lift the entire slab onto a cutting board. Slice into 16 generous squares or 24 bite-sized party triangles and enjoy!

NUTRITION INFORMATION:

Serving: 1g Calories: 365cal (18%) Carbohydrates: 38g (13%) Protein: 4g (8%) Fat: 23g (35%) Saturated Fat: 10g (63%) Cholesterol: 65mg (22%) Sodium: 160mg (7%) Potassium: 140mg (4%) Fiber: 2g (8%) Sugar: 24g (48%) Vitamin A: 480IU (10%) Vitamin C: 0mg (0%) Calcium: 45mg (5%) Iron: 1.2mg (7%)
Keywords: easy pecan pie bars, holiday baking, pecan pie bars, shortbread pecan bars, thanksgiving dessert bars

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