Pecan Pie Bars

Buttery shortbread bars topped with a set, caramel-like pecan filling sweetened with brown sugar and maple syrup.

Prep: 20 min · Cook: 50 min · Yield: 16 · Method: Oven

Ingredients

• 2.25 cups all-purpose flour
• 1 cup unsalted butter
• 0.33 cup granulated sugar
• 0.5 teaspoon kosher salt
• 2 cups pecan halves
• 1 cup light brown sugar
• 0.5 cup pure maple syrup
• 4 tablespoons unsalted butter
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment, leaving overhang on two sides. (about 5 min) — 350°F
2. For the crust, mix the flour, granulated sugar, and salt. Cut in the butter with your fingers or a pastry cutter until coarse crumbs form. Press the mixture evenly into the prepared pan. (about 10 min) — Room temperature
3. Bake the crust until lightly golden at the edges and set in the center, about 18 minutes. (about 18 min) — 350°F
4. While the crust bakes, roughly chop the pecans. Melt the filling butter in a small saucepan over medium heat. Remove from the heat and whisk in the brown sugar, maple syrup, eggs, vanilla, and salt until smooth. (about 7 min) — Medium heat
5. Scatter the pecans over the warm crust, then pour the filling evenly over them. Return the pan to the oven and bake until the center is set with only a slight jiggle, 27 to 32 minutes. (about 32 min) — 350°F
6. Cool completely in the pan, about 2 hours, then chill for 30 minutes for cleaner cuts. Lift out using the parchment and cut into 16 bars. (about 150 min) — Room temperature