Lazy Pecan Pie Bars
Easy pecan pie bars with buttery shortbread crust and gooey pecan filling. All the flavors of traditional pecan pie in a simplified, portable format that's perfect for potlucks and gatherings.
Ingredients
- For the Crust:
- 1 cup 125g all-purpose flour
- ½ cup 115g unsalted butter, softened
- ¼ cup 50g granulated sugar
- Pinch of salt
- For the Filling:
- ¾ cup 150g brown sugar, packed
- ⅓ cup 80ml light corn syrup
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup 100g chopped pecans
- ½ cup 90g semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- For the crust: In a medium bowl, combine flour, softened butter, granulated sugar, and salt. Work mixture with fingertips or pastry cutter until it resembles coarse crumbs.
- Press mixture evenly into prepared pan, creating a firm layer. Use bottom of measuring cup for even distribution. Bake 10-12 minutes until edges are lightly golden. Remove and cool slightly.
- For the filling: Whisk together brown sugar and corn syrup until smooth. Add beaten eggs and vanilla extract, whisking until glossy and well combined.
- Fold in chopped pecans and chocolate chips (if using) until evenly distributed.
- Pour pecan filling over pre-baked crust, spreading evenly. Tap pan gently to release air bubbles.
- Bake 20-25 minutes until filling is set but still slightly soft in center. Avoid overbaking.
- Cool completely in pan on wire rack. For cleanest cuts, refrigerate 30 minutes before slicing. Cut into squares with sharp knife, wiping blade between cuts.
Notes
Ensure butter is truly softened for easy mixing
Don't skip parchment paper lining for easy removal
Toasting pecans for 5-7 minutes enhances flavor
Bars store at room temperature for 3 days or freeze up to 3 months
Can substitute pecans with walnuts, almonds, or hazelnuts
For gluten-free version, use almond flour or gluten-free flour blend
Dark corn syrup creates deeper molasses flavor
Bars can be made 3 days ahead - flavors improve over time
Don't skip parchment paper lining for easy removal
Toasting pecans for 5-7 minutes enhances flavor
Bars store at room temperature for 3 days or freeze up to 3 months
Can substitute pecans with walnuts, almonds, or hazelnuts
For gluten-free version, use almond flour or gluten-free flour blend
Dark corn syrup creates deeper molasses flavor
Bars can be made 3 days ahead - flavors improve over time
