Pecan Pie Bars
A buttery shortbread crust holds a rich, gooey filling packed with toasted pecans.
Ingredients
For the crust
- 1 cup plus 2 tablespoons unsalted butter softened, 255g
- 3/4 cup packed light brown sugar 165g
- 3 cups all-purpose flour 360g
- 1/2 teaspoon salt
For the filling
- 2 cups chopped pecans 225g
- 3/4 cup unsalted butter 170g
- 1/2 cup packed light brown sugar 110g
- 1/3 cup honey 115g
- 3 tablespoons heavy cream 45ml
- 3 tablespoons granulated sugar 38g
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang on two opposite sides to use as handles.
- To make the crust, combine the softened butter and 3/4 cup of brown sugar in a large bowl. Beat with a mixer until smooth and creamy. Add the flour and 1/2 teaspoon of salt, mixing on low speed until a crumbly dough forms.
- Transfer the crust mixture to the prepared pan. Press it down firmly and evenly across the bottom. You can use your hands or the flat bottom of a measuring cup.
- Bake the crust for 28 to 32 minutes, or until it looks dry and is lightly golden at the edges. Remove the pan from the oven and immediately sprinkle the chopped pecans evenly over the hot crust.
- While the crust bakes, prepare the filling. In a medium saucepan, combine the 3/4 cup of butter, 1/2 cup of brown sugar, honey, heavy cream, granulated sugar, and 1/2 teaspoon of salt.
- Place the saucepan over medium heat. Cook, stirring frequently, until the butter is melted and all the ingredients are combined. Bring the mixture to a gentle boil and let it cook for one minute, stirring constantly.
- Carefully pour the hot filling mixture over the pecans and crust, spreading it gently to cover the entire surface.
- Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling should be bubbling across the whole surface when it's done.
- Remove from the oven and place the pan on a wire rack to cool completely to room temperature. This can take several hours. Once cooled, use the parchment handles to lift the bars out of the pan, then cut into 24 squares.
Notes
Lining the pan with parchment paper is a key step. The overhang makes it much easier to remove the bars for clean cutting.
The bars must cool completely before cutting. The filling needs this time to set properly. Cutting them while warm will result in a messy, runny center.
For the neatest squares, use a large, sharp knife. Wiping the blade clean with a warm, damp cloth between cuts can help prevent sticking.
For a different flavor, you can add 1/2 cup of semisweet chocolate chips or toffee bits on top of the crust along with the pecans.