These shortbread pecan bars are perfect for when you want a pie but don’t want to go through the hassle of making a pie crust. Because look, if I couldn’t even go through the effort of putting real pants on today, there’s no way I’m rolling and crimping. This shortbread crust is simply smushed into a baking dish, a task anyone can do. If you have a spare child with excess energy, you won’t even have to do this step. Then simply layer the crust with a pecan pie base and bake away. This is an easy and tasty recipe, perfect for parties or a night on the couch.
Variations
These bars are good as is but sometimes it’s fun to play mad scientist with desserts. Add these extras when you mix the pecan pie base.
-White, Milk, or Dark Chocolate Chips
-Toffee Pieces
-Caramel Bites
How to Store Pecan Bars
On the Counter: Store these at room temperature for 4-5 days.
In the Freezer: Store bars in an airtight container for about 2-3 months for best quality. Defrost bars on the counter a couple of hours before serving. If you are in a hurry, zap the bars in the microwave for about 20 seconds before eating.
Other Dessert Bar Recipes
If you love dessert bars and you need more options, check out these recipes:
Get your bars in the oven, then thank yourself for making such an easily portable dessert.
Keep your belly full, your mind engaged, and your heart open.
Lillian
Pecan Bars With Shortbread Crust
Ingredients
Crust
- 1 cup unsalted butter melted
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 ½ tsp vanilla extract
- ½ tsp salt
Filling
- 3 tbsp butter melted
- ½ cup corn syrup light or dark will work
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sugar
- ½ tsp salt
- ½ cup all-purpose flour
- 2 cups chopped pecans
Instructions
Crust
- Pre-heat oven to 350°F.
- Mix together all crust ingredients in a medium size bowl.
- Press the crust into a 9×13 glass baking dish, smushing it about until it is evenly spread.
- Bake the crust for 15 minutes.
Filling
- While the crust is baking, whisk together the eggs, butter, corn syrup, vanilla, sugar, and salt.
- Add the flour and mix until just combined.
- Finally, fold the pecans into the mix.
- When Crust is done, pour the filling over the crust and gently spread it evenly over the surface.
- Bake the bars for 20-25 minutes until browned on top and the center only slightly jiggles when the pan is jostled.
- Allow to cool before cutting into the bars.
This looks so decadent and perfect for fall!
The instructions call for whisking eggs but there are no eggs in the ingredient list. How many eggs do you use?
Hi Tammy, thanks for noticing that error. I use 2 eggs in this recipe, I have updated the recipe to reflect that!
Thank you so much for replying so quickly.
You’re welcome! Hope you love them!