How To Make Pecan Pie Bars
Bake a sweet and crunchy batch of these pecan pie bars, made with a shortbread crust, then topped with sugar-crusted pecans mix, for a tastier treat!
- 2cupsunsalted butter,softened, divided use
- 2cupslight brown sugar,packed, divided use
- 1tbspvanilla extract,divided use
- 2cupsall purpose flour
- ½cuplight corn syrup
- ¼cupheavy cream
- 1lbraw pecans,chopped
- cooking spray
Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper. Coat the pan with cooking spray.
In a large bowl, using a mixer, beat together 1 cup of the butter and ½ cup of the brown sugar for about 3 minutes, until light and fluffy.
Add 1½ teaspoons of vanilla extract and 1 tablespoon of water, then mix until combined. With the mixer on low speed, add the flour and mix until coarse crumbs form.
Scoop the dough into the pan. Use fingertips to press the dough evenly into the pan, and use an offset spatula coated with cooking spray to get an even layer.
Bake for 15 minutes, until the crust is lightly browned around the edges.
Melt the butter in a large saucepan over medium-high heat. Add the remaining 1½ cups of brown sugar and the corn syrup. Stir until well blended.
Bring to a boil and stir frequently for 3 minutes. The mixture will get light and airy.
Remove the pan from the heat and add the heavy cream and the remaining 1½ teaspoons of vanilla extract. Stir until combined.
Add the pecans and stir until they are completely coated.
Pour the pecan mixture over the crust, and spread into an even layer.
Return the pan to the oven and bake for 25 minutes, until the pecan topping is set.
Allow the bars to cool completely before cutting into squares. Enjoy!
- Calories: 387.93kcal
- Fat: 30.74g
- Saturated Fat: 11.52g
- Trans Fat: 0.62g
- Monounsaturated Fat: 12.44g
- Polyunsaturated Fat: 4.95g
- Carbohydrates: 28.23g
- Fiber: 2.10g
- Sugar: 18.10g
- Protein: 3.04g
- Cholesterol: 44.07mg
- Sodium: 11.66mg
- Calcium: 31.97mg
- Potassium: 111.98mg
- Iron: 1.05mg
- Vitamin A: 140.15µg
- Vitamin C: 0.22mg
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