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Pecan Pie Bars

An easy delicious treat for your holiday table!  I was looking for something easy to take the place of a traditional pecan pie and stumbled on this delectable recipe.  It has the gooey chew you like in it's namesake pie with a surprising snap in the shortbread crust.  Top with a heaping of whipped cream and you'll be in pecan heaven.  I also made this crust to top with pumpkin pie filling and it turned out delicious. Check out my Pumpkin Pie Bars.


For the shortbread crust:
1 stick 1/2 cup salted butter, melted
¼ cup sugar
1 tsp vanilla extract
1 cup all-purpose flour

For the filling:
1 ½ cup chopped pecans
2 eggs
½ cup packed brown sugar
1 cup light corn syrup
¼ cup all-purpose flour


Preheat oven to 300° degrees. Line the bottom of an 8x8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.
In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
When shortbread layer is done, remove from the oven and pour over your pecan mixture. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy.
Take out and allow to cool COMPLETELY. These slice up easier if you put them into the refrigerator and cool. It also helps the filling to finish setting up.
Then cut into squares and serve!