Description
Buttery shortbread crust layered with a rich, gooey pecan filling these pecan pie bars are a handheld twist on the classic pie. Perfect for holidays, bake sales, or an everyday treat.
Ingredients
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp fine sea salt
12 Tbsp unsalted butter, cold, diced
3/4 cup light brown sugar, packed
1/2 cup honey
12 Tbsp unsalted butter
1/4 cup heavy whipping cream
1/4 tsp fine sea salt
1 tsp vanilla extract
3 1/2 cups coarsely chopped pecans (14 oz)
Instructions
Preheat oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper, leaving some overhang for easy lifting. Spray with non-stick cooking spray.
In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces.
Transfer crust mixture to the prepared pan and press evenly. Bake 18–20 minutes until edges are lightly golden.
Meanwhile, in a large saucepan, combine brown sugar, honey, butter, cream, and salt. Bring to a boil, then reduce heat and simmer 2 minutes.
Remove from heat, stir in vanilla and pecans until combined.
Pour hot filling over warm crust and spread evenly. Bake 20–25 minutes, until bubbly and golden.
Cool completely on a wire rack. Lift bars from the pan with parchment and cut into 2-inch squares. Serve at room temperature.
Notes
Cool bars completely before slicing for neat squares.
Toast pecans beforehand to deepen flavor.
Bars freeze well for up to 2 months — wrap tightly before storing.
- Prep Time: 20min
- Cook Time: 45min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg