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Pecan pie bars

How to make the best pecan pie bars

Pecan pie bars are an easy shortcut for making pecan pies without all the fuss. It has a buttery shortbread crust with a perfectly sweetened pecan pie filling. 
5 from 1 vote
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

Buttery Shortbread

  • 8 oz Unsalted Butter room temperature
  • 2 cups All Purpose Flour
  • ¾ cup Powdered sugar

Pecan Pie Filling

  • 4 oz Browned Butter
  • ¼ cup All purpose flour
  • 1 ½ cup Light brown sugar
  • ¼ cup Pure Maple Syrup
  • ½ teaspoon Salt
  • ⅓ cup Heavy Cream
  • 3 large Eggs
  • 2 ½ cups Whole pecans
  • 1 teaspoon Vinegar
  • 1 teaspoon Bourbon Vanilla Extract

Instructions
 

Buttery Shortbread

  • In a large bowl add room temperature unsalted butter and beat until light and fluffy for 2 minutes then combine flour, and powdered sugar and add to the whipped butter. Scrape the sides and bottom of the bowl and mix until the shortbread dough comes together. Take out the dough press it down on the bottom of the pan and spread it evenly into a parchment paper-lined 8x8 pan. Bake at 350F for 15 to 18 minutes.
  • While the shortbread is baking prepare the pecan pie filling.

Pecan Pie Filling

  • In a sheet pan add the pecans and spread to create an even layer for even toasting and bake next to the shortbread for 7 mins at 350 if space allows. Once toasted set aside to cool.
  • In a small saucepan brown the butter and then let it cool to the side.
  • In a large bowl add brown sugar, flour, vinegar, and maple syrup, and then add in the cooled browned butter. Once cooled add the eggs and heavy cream and mix until combined and then add in the lightly toasted pecans. Pour the mixture over the baked shortbread, making sure the pecans are evenly dispersed. Bake the pecan pie bars at 350 degrees for 35 to 45 minutes. The sides should be brown, and firm, and the middle should puff and just slightly wiggle when shaken.
  • Allow the pecan pie bars to cool down for 2 to 3 hours before cutting into. I find that using a butter knife and sticking it into the sides of the pan allows the pecan pie bars to come out more easily. Grab a cutting board and a sharp knife and cut the bars evenly into desired pieces.
  • Enjoy them warm with a scoop of ice cream on top.
  • Store in an airtight container for up to 5 days. 

Notes

See tips and tricks above for different variations and tips and tricks 
Keyword Pecan, Pecan Bars, Pecan Pie, Pecan Pie Bars, Pie Bars, Shortbread
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