Pecan Pie Bars with a buttery shortbread crust topped with the best pecan pie filling. They're easy to make, easy to eat, and a great make ahead dessert.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Servings: 16bars
Calories: 243kcal
Author: Lucy Brewer
Ingredients
Crust
1cupself-rising flour
⅛teaspoonfreshly ground nutmeg
¼teaspoonground cinnamon
⅛teaspoonground cloves
⅓cuppacked dark brown sugar
2teaspoonsfreshly grated orange zest
¼cuppecans, toasted and coarsely chopped
6tablespoonscold unsalted butter, diced
Filling
4tablespoonsunsalted butter, melted
½cuppacked light brown sugar
⅓cupcane syrup
2teaspoonsvanilla extract
½tablespoonbourbon
½teaspoonsalt
1large egg, lightly beaten
1 ¾cuppecans, toasted and coarsely chopped
Instructions
Crust:
Preheat oven to 350°.
Spray a 9-inch square baking pan with cooking spray, then line with aluminum foil, leaving some overhang on each side. Spray the foil with cooking spray.
Place flour, brown sugar, spices, orange zest, and pecans in the bowl of a food processor. Pulse until the mixture resembles coarse cornmeal, just about five short pulses.
Add butter and pulse again until mixture resembles sand, about eight short pulses.
Pat the crust mixture evenly into the prepared pan and bake until light brown, about 20 minutes.
Filling:
While the crust is baking, make the filling.
Whisk together melted butter, brown sugar, cane syrup, vanilla, bourbon, and salt in a bowl until blended.
Add egg and whisk until blended.
Pour filling gently over hot crust and sprinkle the chopped pecans over the top. Bake until brown and cracks begin to form, 22-25 minutes.
Cool on a wire rack for at least an hour, then use the foil overhang as handles to gently lift the bars from the pan.
Cut into squares and serve.
Notes
Storage:
Store in an airtight container on the counter or in the refrigerator for up to 5 days.
You can also keep these bars in the freezer in an airtight container for a couple of months.