Description
A foolproof dessert featuring a sturdy, buttery shortbread crust topped with a rich, chewy pecan filling made with brown sugar and maple syrup. These bars are easy to make, perfect for make-ahead, and avoid the common pitfalls of traditional pecan pie.
Ingredients
- For the Shortbread Crust:
- ½ cup (115g) unsalted butter, softened to room temperature
- ¼ cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- For the Pecan Filling:
- 1 cup (200g) packed brown sugar (light or dark)
- ½ cup (115g) unsalted butter, melted
- 3 large eggs, room temperature
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups (200g) pecan halves
- Optional: Sea salt flakes for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly spray with cooking spray.
- In a medium bowl, mix the softened butter, granulated sugar, salt, and vanilla extract until smooth.
- Add the flour and cornstarch to the butter mixture. Stir with a wooden spoon or spatula until a dough forms that holds together when pinched.
- Transfer the dough to the prepared pan. Press it firmly and evenly into the bottom using your fingers or the bottom of a measuring cup.
- Bake the crust for 15 minutes until edges are lightly golden. Remove from oven and reduce oven temperature to 325°F (160°C).
- In a large bowl, whisk the melted butter and brown sugar until smooth.
- Whisk in the eggs one at a time, then add the maple syrup and vanilla. Whisk until glossy and well combined.
- Stir in the salt, then fold in the pecans. The filling should be thick and chunky.
- Pour the filling over the hot crust and spread evenly.
- Bake for 35-40 minutes. The bars are done when edges are bubbling and the center is set but still has a slight jiggle.
- Let the bars cool in the pan for at least 30 minutes.
- Lift the bars out using the parchment sling and transfer to a wire rack. Cool completely (about 1 hour).
- Cut into squares and dust with sea salt flakes if desired.
Notes
For best results, toast pecans lightly in a dry skillet before adding to the filling. Ensure eggs are at room temperature to prevent the filling from separating. Do not overbake; the center should jiggle slightly as it firms up while cooling. These bars taste even better the next day after flavors meld. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pecan pie bars, shortbread crust, dessert bars, holiday baking, make-ahead dessert, gluten-free option, maple pecan bars