Pecan Pie Bars (No Corn Syrup!)

These Pecan Pie Bars have a buttery shortbread crust and a caramel-y pecan filling. They are a deliciously decadent treat that are perfect for the holidays and a favorite with everyone who tries them!

Course Dessert

Cuisine American

Keyword Pecan Pie Bars

Prep Time 1

Cook Time 2

Total Time 3

Servings bars

Calories 188kcal

Ingredients

Crust

1 cups unsalted butter cold and diced into small cubes
1/2 cup powdered sugar
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2 cups all-purpose flour

Filling

1/2 cup unsalted butter
1/2 cup brown sugar packed
1/2 cup pure maple syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 large eggs
3 cups pecans coarsely chopped

Instructions

For the Crust:

Preheat oven to 350℉. Line a 9x13 pan with parchment paper or foil, leaving some over hanging on the ends to make it easier to lift the bars out once they are done baking. Lightly spray the parchment or foil with cooking spray.
In a food processor, pulse together the flour, powdered sugar, and salt just until combined. Add the cold butter and vanilla, and pulse until the mixture starts to come together with some small round balls starting to form. It will take a few minutes of pulsing.
Transfer the mixture to your pan and press the crust evenly in the bottom of the pan with your fingers. Bake for 18-20 minutes or until the edges of the crust are lightly brown and the center is set. Set aside.

For the Filling:

In a large saucepan, combine brown sugar, maple syrup, butter, and cream. Bring to a rolling boil and then reduce the heat and simmer on medium low heat for 2 minutes. Remove from heat.
This step is tempering the eggs so that they don't scramble in your caramel mixture. In a small bowl, beat the eggs together with a fork. Add a tablespoon at a time of the caramel mixture to the eggs and whisk to combine. Continue adding caramel and whisking until the eggs have completely combined with the caramel. Pour back into your saucepan.
Add vanilla and chopped pecans and stir to combine.
Pour the pecan filling onto your crust and spread evenly with a spatula. Bake for 30-35 minutes. You will know its done when the top isn't jiggly and a toothpick inserted in the middle comes out mostly clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares.
Once the bars have cooled, lift the parchment or foil from the pan and place on a cutting board. Slice into 36 bars. Enjoy!

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