Corn Syrup-Free Pecan Pie Bars Recipe
Pecan pie bars are an easier way to enjoy pecan pie! A buttery shortbread crust topped with sweet filling and crunchy pecans.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 4 hours 15 minutes
Makes: 9 bars
Ingredients
Crust
- 10 tablespoons (5 oz) salted butter, at room temperature
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Filling
- 1 - 14 oz can sweetened condensed milk
- 1/2 cup brown sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon fine sea salt
- 2 1/2 cups chopped pecans
- flaky sea salt
Instructions
Make the Crust
- Prep your pan. Grease and line an 8x8-inch baking pan with parchment paper. Leave a bit of overhang for easy removal.
- Make the crust. Beat the butter and sugar together in the bowl of a stand mixer or with a hand mixer. Beat for about 5 minutes, until the butter and sugar are very fluffy. Add the flour and vanilla and beat until just mixed.
- Chill the crust. Press into an even layer in the prepared pan and chill 1 hour.
- Bake the crust. Preheat an oven to 350ºF. Prick the crust all over with a fork. Bake for 20 minutes, until golden brown and slightly puffed. Cool to room temperature.
- Make the filling. Lower the oven temperature to 325ºF. In a mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla, brown sugar, and salt until smooth. Stir in the chopped pecans. Pour the filling over the cooled crust.
- Bake at 325ºF. Bake for 50-55 minutes, until the edges are puffed but the middle is still slightly jiggly. Remove from the oven and sprinkle the top with flaky sea salt, if desired.
- Cool, then chill. Cool the bars for 1 hour at room temperature and then refrigerate for 2 hours before cutting and serving.
Notes
To store, you can refrigerate the bars in an airtight container for up to 3 days. Microwave for 10 seconds before serving.
To freeze, wrap before slicing in plastic wrap really well and transfer to a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge and then microwave for 20 seconds before serving.
