Pecan Pie Bars are an adorable mini version of a classic dessert. Presented with a decadent, sweet, and creamy filling with crunchy pecans atop a buttery shortbread crust.
Line an 8” square baking dish with parchment paper and lightly spray it with non-stick baking spray.
In mixing bowl, add the softened butter, brown sugar and cinnamon and beat together at a low speed. (a stand mixer with the paddle attachment works the best if possible)
Add the flour and beat on low speed for 1-2 ,minutes or until large clumps are formed. (If the dough seems too dry, add 1 tablespoon of cold water at a time until the large clumps form.)
Place the dough in the parchment paper lined dish and press it down firmly to form the smooth crust.
Bake for 12-15 minutes, or until it starts turning a golden brown along the edges.
Remove the crust from the oven and, using a fork, poke it about 10 times. Then set it aside to allow to cool slightly.
For the Filling
In a large bowl, add the corn syrup, brown sugar, eggs, vanilla extract, and salt and mix or whisk together until combined well.
In a smaller, separate bowl, add the chopped pecans and flour and mix together.
Add the pecans/flour mixture to the wet ingredients and gently stir them to combine.
Pour the filling over the crust and bake for approximately 30-35 minutes, or until the filling is firm and no longer moves when the pan is gently shaken.
Remove from oven and cool bars completely.
Place the cooled baking dish in the refrigerator for at least 1 hour before slicing.
Notes
Use Gluten free one to one flour (I prefer Bob’s Red Mill brand) if needed For a more flakey crust vs the more shortbread crust, use frozen, cubed butter rather than softened butter. Poking the the crust after it has been baked helps create a lighter crust. For slightly thinner bar, bake in a 9x 13 panThe bars need to completely cool and chill to be able to slice nicely.