The Best Pecan Bars with Shortbread Crust
These small batch pecan pie bars are inspired by the beloved classic, pecan pie.
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Servings: 16
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 8 tbsp cold, unsalted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp milk
Pecan Filling
- 1 1/2 cups whole pecans
- 1/2 cup granulated sugar
- 2 tbsp maple syrup
- 2 tbsp unsalted butter
- 1/4 cup corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp cornstarch
- 2 eggs
Instructions
Crust
- Preheat oven to 375°F. Line an 8x8 baking dish with parchment paper. Set aside. In a food processor, add in flour, milk, vanilla extract, and cold butter that’s been cubed and pulse for a few seconds. Next, add in salt, egg yolk and sugar. Pulse until everything is well blended together.
- Pour dough mixture into baking dish. Form dough crumbles into one ball and then press into the baking dish with your hands and the bottom of something flat, like a measuring cup. This will help get the dough texture as smooth as possible. Poke a few holes into the dough with a fork. Bake crust at 375° for 20 minutes or until golden.
Filling
- Melt together butter and maple and corn syrup in a pot for about 2 minutes on medium heat. Lower temperature then stir in cornstarch and sugar. Turn off once combined and sauce has thickened. Remove from heat. Let cool for a few minutes.
- Whisk eggs and vanilla in a large bowl. Slowly, add syrup and butter mixture to egg mixture and whisk together as you’re pouring it in. Fold in pecans. Pour over crust and bake at 350° for 35 minutes. Let bars completely cool to room temperature before cutting and serving. Keep bars stored in the refrigerator in an air-tight container.