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Gooey Pecan Pie Bars Recipe: Easy Buttery Shortbread Crust

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These gooey pecan pie bars feature a rich, buttery shortbread crust topped with a classic, gooey pecan pie filling. They’re easy to make, crowd-pleasing, and perfect for holidays, potlucks, or a cozy treat any time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup light corn syrup (or pure maple syrup for variation)
  • 1 cup dark brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecan halves
  • Optional: 1/2 cup chocolate chips
  • Optional: 1–2 tablespoons bourbon
  • Optional: gluten-free flour blend (substitute for all-purpose flour)
  • Optional: maple syrup (substitute for corn syrup)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting, or grease the pan generously.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy (2–3 minutes with mixer, 4–5 minutes by hand).
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt. Mix just until combined; do not overwork. Dough will be crumbly but should hold together when pressed.
  4. Press dough evenly into prepared pan, about 1/2-inch thick. Bake for 20 minutes, until edges are just turning golden.
  5. While crust bakes, whisk together 1 cup light corn syrup, 1 cup dark brown sugar, 3 large eggs, 1/4 cup melted butter, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until smooth. Stir in 2 cups pecan halves and any optional add-ins.
  6. Let crust cool for 5 minutes. Pour pecan filling evenly over hot crust. Spread pecans for even distribution.
  7. Bake for 25–30 minutes, until center is set but still slightly jiggly. Tent loosely with foil for last 10 minutes if top bubbles excessively.
  8. Cool completely in pan for at least 2 hours. Use parchment overhang to lift bars out and slice into squares or rectangles, wiping knife between cuts.
  9. Serve at room temperature or slightly warmed. Store leftovers in airtight container at room temp for up to 5 days, or refrigerate for up to 1 week.

Notes

For best results, use room temperature eggs and butter. Don’t overmix the shortbread crust. Toast pecans for extra flavor. Let bars cool completely before slicing for clean edges. Substitute gluten-free flour for a gluten-free version, or plant-based butter for dairy-free. Bars freeze well for up to 3 months.

Nutrition

Keywords: pecan pie bars, gooey dessert, shortbread crust, holiday baking, easy dessert, Thanksgiving, potluck, nut bars, comfort food, southern dessert

Find it online: https://jodierecipes.com/gooey-pecan-pie-bars-recipe-easy-buttery-shortbread-crust/