Pecan Pie Bars
Pecan pie bars bring all the gooey, caramel-like filling and buttery pecan flavor of a classic Kentucky pecan pie into an easy-to-share dessert. Growing up in Kentucky, pecan pie was always part of our holiday table, often with a little bourbon mixed into the filling. These bars have that same rich flavor, layered over a buttery shortbread crust with a little oat texture. They're baked in one 9x13 pan, so there's no rolling out pie dough or fussing with crust edges. Just slice into squares and serve at Thanksgiving, Christmas gatherings, or holiday potlucks.
Servings: 12 servings
Ingredients
Shortbread Crust
- 1 cup melted butter, slightly cooled
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup old fashioned oats
- ½ teaspoon salt
Pecan Filling
- 4 large eggs
- ¾ cup brown sugar
- 1 cup corn syrup
- 4 tablespoons butter, melted and slightly cooled
- 2 tablespoons bourbon, optional
- 2 and ¼ cups chopped pecans
- flaky sea salt for garnish, optional
Instructions
Shortbread Crust
- Heat oven to 350℉. Line a 9x13 inch baking pan with parchment paper.
- In a medium sized microwave safe bowl melt the butter and let it cool slightly.
- Once the butter has cooled add the remaining crust ingredients., brown sugar, vanilla extract, flour, oats and salt.
- Stir mixture until it comes together and press inside the lined baking dish, making sure to press the crust in corners well. Bake in preheated oven for 20-22 minutes or until the crust is lightly browned.
Pecan Filling
- While the crust is baking, mix together the filling. Start by beating the eggs in a large bowl.
- Add the brown sugar, corn syrup, melted cooled butter (don't cook the eggs), and bourbon (if using). Whisk until the sugar dissolves and stir in the chopped pecans.
- When the crust comes out of the oven pour the filling on to the hot crust. Return to the oven and bake for another 20 minutes or until the filling is set and no longer jiggles.
- Let the pecan pie bars cool at room temperature and then refrigerate for at least an hour before cutting. Whipping your knife with a paper towel between cuts will also help get those clean cuts. Sprinkle with flaky sea salt and serve.