Description
Delicious and rich pecan bars featuring a buttery, crumbly crust topped with a gooey, nutty filling. Perfect for holiday desserts or special treats, these bars combine the sweetness of brown sugar and corn syrup with the crunch of chopped pecans for a satisfying, classic American dessert.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter (cold and cut into cubes)
Filling
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving an overhang to easily lift the bars out later.
- Prepare the crust: In a large bowl, whisk together all-purpose flour, powdered sugar, and salt. Cut the cold butter into the mixture using a pastry cutter or your fingers until it forms coarse crumbs. Press this evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until the edges turn a light golden color.
- Make the filling: In a medium bowl, whisk together eggs, light corn syrup, packed brown sugar, melted butter, vanilla extract, and salt until completely smooth. Stir in the chopped pecans thoroughly.
- Assemble and bake: Pour the filling evenly over the hot crust. Return the pan to the oven and bake for 30 to 35 minutes until the filling is set and the top is golden brown.
- Cool and serve: Remove the pecan bars from the oven and let them cool completely in the pan. Once cooled, use the parchment overhang to lift them out and cut into 24 bars. Serve and enjoy!
Notes
- Store pecan bars at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- For an added twist, add a splash of bourbon or sprinkle flaky sea salt on top before baking.
