Description
Melt in your-mouth shortbread pecan bars with a smooth, gooey pecan pie filling with toasted pecans.
Ingredients
CRUST:
- Flour (1 and 1/3 Cup)
- Granulated Sugar (1/4 Cup)
- Cold Butter (1/2 Cup)
- Salt (1/4 Teaspoon)
FILLING:
- Brown Sugar (1/3 Cup)
- Granulated Sugar (1 Tablespoon)
- Flour (3 Tablespoons)
- Salt (1/4 Teaspoon)
- Eggs (2)
- Vanilla Extract (1/2 Tablespoon)
- Corn Syrup (3/4 Cup)
- Roughly Chopped Pecans (1 Cup)
Instructions
- Prepare: Preheat oven to 350° F or 177° C. Lightly grease an 8x8 baking pan, line it with parchment paper, and lightly grease once more. Set aside.
- Roast: Roughly chop the pecans, place them on a baking sheet and roast them in the oven for 3-5 minutes. Set aside once roasted.
- Crust: Mix the flour, granulated sugar, and salt in a medium-sized bowl. Add the cold butter. Incorporate these ingredients with a fork or even your hands until the mixture resembles a light crumb-like texture. Transfer the crumb (crust) mixture into the prepared 8x8 baking pan by evenly distributing and pressing the mixture firmly into the pan. Bake the crust for 18-20 minutes, until the edges start to brown lightly.
- Filling: While the crust pre-bakes, make the filling by mixing together the brown sugar, granulated sugar, flour, salt, eggs, vanilla, and corn syrup in a medium-sized bowl (you can use the same bowl you prepared the crust mixture in). Mix in the chopped roasted pecans. Set aside.
- Bake: Pour the pecan filling mixture onto the baked crust when it comes out of the oven. Bake for 20-25 minutes until the centre can jiggle just a little bit and the edges are set.
- Chill: Cool completely at room temperature before placing in the fridge or cutting into individual bars.
Notes
Scroll up to the full blog post for FAQ and Tips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert, bars, holiday
- Method: bake, roast
- Cuisine: american