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Gooey Pecan Pie Bars With A Buttery Shortbread Crust

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These Gooey Pecan Pie Bars transform classic pecan pie into a more manageable and sliceable treat. Featuring a buttery shortbread crust and a rich, gooey pecan topping made without corn syrup, these bars are easy to make, perfect for sharing, and ideal for holiday baking.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours (including cooling)
  • Yield: 20 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Toasted Pecans:
    200 grams pecan halves
  • Shortbread Crust:
    200 grams unsalted butter, at room temperature
    85 grams powdered sugar, sifted
    1/2 teaspoon vanilla bean paste or vanilla extract
    235 grams all-purpose flour
    20 grams corn starch
    1/4 teaspoon kosher salt (omit if using salted butter)
  • Pecan Pie Topping:
    165 grams golden syrup (or substitute with corn syrup or liquid glucose)
    100 grams dark brown sugar
    70 grams unsalted butter, melted and cooled
    2 large eggs (about 100 grams, room temperature)
    20 grams heavy cream
    5 grams apple cider vinegar
    1 teaspoon vanilla bean paste or vanilla extract
    1/4 teaspoon kosher salt
    200 grams toasted pecans, finely chopped

Instructions

  1. Preheat oven to 350°F (180°C). Spread pecan halves on a sheet pan and toast for 10 minutes, shaking halfway through. Let cool, then finely chop.
  2. Reduce oven temperature to 300°F (150°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
  3. In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy. Add flour, cornstarch, and salt. Mix until just combined.
  4. Press dough evenly into the prepared pan. Dock the crust with a fork and bake for 30 minutes, or until edges are lightly golden.
  5. While crust bakes, increase oven to 350°F (180°C). In a medium bowl, whisk golden syrup, brown sugar, and melted butter. Add eggs one at a time, whisking well.
  6. Stir in cream, apple cider vinegar, vanilla, and salt. Fold in chopped toasted pecans.
  7. Pour the filling over the warm crust and spread evenly. Return to the oven and bake for 25 minutes, until edges are golden and center is set (it may puff up slightly).
  8. Cool completely in the pan. Once cooled, lift out using parchment and slice into 20 bars with a sharp knife, wiping between cuts.

Notes

  • Toasting the pecans enhances flavor and is highly recommended.
  • Bars slice best when fully cooled or chilled.
  • Golden syrup adds depth, but corn syrup or glucose can be used as substitutes.
  • Make ahead and refrigerate for clean slicing and easy serving.
  • Add a drizzle of chocolate or a sprinkle of cinnamon for flavor variation.

Nutrition

Find it online: https://savorymomskitchen.com/gooey-pecan-pie-bars-with-a-buttery-shortbread-crust/