Southern Pecan Pie Bars (Ready-to-Print Version)
Buttery shortbread base meets a gooey, nutty pecan topping for a crowd-pleasing Southern-inspired dessert bar.
# What You’ll Need:
→ Shortbread Crust
01 -
12 tablespoons salted butter, melted
02 -
1/2 cup granulated sugar
03 -
1 teaspoon pure vanilla extract
04 -
2 cups all-purpose flour
→ Pecan Filling
05 -
3 large eggs, at room temperature
06 -
1 cup packed light brown sugar
07 -
1 cup light corn syrup
08 -
1/4 cup all-purpose flour
09 -
2 cups chopped pecans
# Step-by-Step Guide:
01 -
Line a 9 x 9 inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal.
02 -
Combine melted salted butter, granulated sugar, vanilla extract, and all-purpose flour in a bowl. Stir until a cohesive, sticky dough forms.
03 -
Press dough evenly into the bottom of the pan, forming a smooth, uniform layer. Bake at 300°F for 10 to 15 minutes until set but still pale.
04 -
In a separate bowl, whisk eggs, then blend in light brown sugar, light corn syrup, and flour until the mixture is smooth. Fold in chopped pecans until fully coated.
05 -
When the crust has cooled slightly, pour pecan filling evenly over the base. Increase oven temperature to 350°F and bake for 25 to 30 minutes, until the top is golden and just set in the center.
06 -
Allow bars to cool completely on a rack, then transfer pan to the refrigerator to chill and firm up for clean slicing.
07 -
Lift bars from the pan using the parchment paper, cut into even squares with a sharp knife, and serve.
# Handy Tips:
01 -
Chill fully before slicing for best structure. Toast pecans before using to intensify flavor.