Best Ever Pecan Pie Bars with Shortbread Crust

Name: Best Ever Pecan Pie Bars with Shortbread Crust
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1 cup corn syrup (light or dark); 1 cup brown sugar; 1/4 cup unsalted butter; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups pecan halves

So, picture this: It’s Thanksgiving, and everyone’s gathered around the table, ready to dive into a feast. And there it is—the showstopper, the dessert nobody can resist: Pecan Pie Bars with a Shortbread Crust. If you’ve ever had one of those days where baking feels like scaling Mt. Everest, fear not! I’ve got you covered with this super simple recipe that’ll make you the star of any gathering. Seriously, you’re going to want to make a double batch. 😉

Why Pecan Pie Bars?

Ever wondered why pecan pie is such a fan favorite? I mean, it’s the perfect blend of sweet, salty, and nutty. But let’s be honest, for some of us, wrestling with a whole pie can feel like trying to tame a wild animal. Pecan pie bars take away that anxiety. They offer all the flavor without the hassle! They’re portable, easy to cut, and basically, a party in every hand.

Ingredients You’ll Need

Before we jump into the fantastic world of baking, let’s prep our ingredient checklist. Don’t worry; it’s not an FBI-level investigation. Here’s what you need:

For the Shortbread Crust:

1 cup all-purpose flour
1/2 cup unsalted butter (chilled and cubed)
1/4 cup powdered sugar
1/4 teaspoon salt

For the Pecan Filling:

1 cup corn syrup (light or dark, your pick!)
1 cup brown sugar (because life is too short for white sugar)
1/4 cup unsalted butter (you can never have too much butter!)
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups pecan halves

And here’s the best part: You’ll only need one bowl for mixing everything post-crust, which means less time cleaning and more time enjoying! 🙌

Making the Shortbread Crust

Step 1: Preheat and Prep

First off, preheat your oven to 350°F (175°C). While that’s happening, grab an 8×8-inch baking dish and line it with parchment paper. This is not an optional step, my friend. It’ll be your best bud when it comes to removing those luscious bars later.

Step 2: Mix It Up

In a bowl, combine the flour, powdered sugar, and salt. Then, add the cubed butter. Here’s the fun part: Use your fingers or a pastry cutter to mix until it resembles a clumpy mess of sand. Isn’t that delightful? 😏

Pro Tip: If you’re feeling fancy, chill your butter ahead of time. It makes for a flakier crust. Fancy points = 100!

Step 3: Bake the Crust

Press that mixture evenly into the bottom of your prepared baking dish. Bake it for about 15 minutes or until it’s golden brown. Let it cool while you concoct your pecan filling!

Crafting the Pecan Filling

Step 1: Mixing Ingredients

In the same bowl (because less washing is the key to happiness), combine corn syrup, brown sugar, butter, eggs, and vanilla extract. Whisk that goodness together until it’s all smooth and combined.

Step 2: Pecan Power

Fold in your pecan halves. Honestly, they’re the stars of the show, so give them a warm welcome!

Step 3: Pour and Bake

Pour the mixture over your cooled shortbread crust. You want every bit of that ooey-gooey goodness evenly spread over the top. Then pop it back in the oven for another 25-30 minutes until the filling is set and maybe a bit bubbly.

But don’t go staring at it with a microscope. Just trust your instincts and maybe smell the heavenly aroma wafting through your kitchen. Ahh, bliss!

Let ‘Em Cool Down

Once out of the oven, let your pecan pie bars cool completely in the pan. I know, I know! The aroma is practically begging you to take a bite, but patience is a virtue. You’ll want to slice them into squares without the filling becoming a gooey nightmare. And nothing ruins a good time like a messy kitchen, am I right?

The Ultimate Final Touch

Now for the grand finale: serving! Dust your pecan pie bars with a little powdered sugar for that wow factor, or if you’re feeling extra, drizzle some caramel sauce on top. Because let’s face it, everything’s better with a little caramel.

Storage Secrets

If you somehow manage to have leftovers (who are you?), store them in the fridge. Just place a piece of parchment between layers if you stack them. They’ll keep for about 5 days—if they last that long. Honestly, I’ve never seen them survive past 48 hours in my house. #Oops

Wrapping Up: The Sweetest Treat

So, there you have it! You’ve just mastered the art of Pecan Pie Bars with Shortbread Crust. With this recipe in your back pocket, you’re officially ready to impress everyone at your next gathering. Fantastic flavor, easy to make, and a definite crowd-pleaser.

Not to mention, you can whip these up year-round. Birthdays, picnics, or just a Tuesday night where you feel like a little decadence—these bars are versatile like that.

Now, let me leave you with this: Next time someone asks if you know how to make dessert, raise an eyebrow and say, “Oh, you mean my famous pecan pie bars?” Because trust me, they’re bound to become a hit, and you’ll bask in all that glorious attention. 🍰

Happy baking, and may all your bars come out perfectly!