Ingredients
Scale
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter, softened
For the Pecan Filling:
- 3 cups pecan halves (about 12 oz)
- 3 large eggs, room temperature
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. This creates handles for lifting out the bars.
- Make the crust: In a large bowl, combine the flour, granulated sugar, and salt. Add the softened butter and mix with an electric mixer on medium-low speed (or use your hands) until the mixture resembles coarse crumbs and starts to clump together, about 2-3 minutes.
- Press crust into pan: Transfer the crust mixture to your prepared pan. Using your hands or the bottom of a measuring cup, press the mixture firmly and evenly into the bottom of the pan, making sure to get into the corners. The crust should be compact and level.
- Pre-bake the crust: Bake the crust for 18-20 minutes, until it’s lightly golden around the edges and set in the center. It should look dry and slightly puffed. Remove from the oven and set aside while you prepare the filling.
- Toast the pecans (optional but recommended): While the crust is baking, spread pecans on a separate baking sheet and toast in the oven for 5-7 minutes until fragrant. This enhances their flavor significantly.
- Prepare the filling: In a medium bowl, whisk together the eggs until well beaten. Add the corn syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk until smooth and the sugar is dissolved, about 1 minute.
- Assemble: Arrange the toasted pecans evenly over the warm pre-baked crust. Pour the filling mixture over the pecans, making sure they’re evenly covered. Use a spatula to gently spread if needed, ensuring the filling reaches all corners.
- Bake: Return the pan to the oven and bake for 25-30 minutes. The filling should be set around the edges but still have a slight jiggle in the center (it will firm up as it cools). Don’t overbake, or the filling will become hard instead of gooey.
- Cool completely: Remove from the oven and place the pan on a wire rack. Let the bars cool completely in the pan, about 2-3 hours. This is crucial—cutting them while warm will result in a messy, oozing disaster!
- Cut and serve: Once completely cooled, use the parchment overhang to lift the entire slab out of the pan onto a cutting board. Use a large, sharp knife to cut into 24 bars (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges.
Notes
- For cleaner cuts, refrigerate the bars for 30 minutes before slicing, then bring to room temperature before serving.
- Don’t skip the parchment paper overhang—it makes removal from the pan effortless!
- The filling will seem underdone when you remove it from the oven, but it sets as it cools. Trust the process!
- Store in an airtight container at room temperature for up to 5 days.
- These bars actually taste better the next day after the flavors have melded together.
- If you prefer darker, more caramelized pecans, add an extra 5 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 285
- Sugar: 24g
- Sodium: 145mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 45mg