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Pecan Pie Bars
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8 Inch Pan Pecan Pie Bars

Easy Pecan Pie Bars baked in an 8 inch square pan.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 1 stick 114 grams unsalted butter
  • 1/2 cup packed light brown sugar 100 grams
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon of salt
  • 1 1/4 cups all-purpose flour 157 grams plus another 3 tablespoons used separately (24 grams)

Filling

  • 2 tablespoons melted unsalted butter 28 grams
  • 1/3 cup dark corn syrup 100 grams
  • 1/4 cup granulated sugar 50 grams
  • 1 large egg
  • 1 teaspoon vanilla extra
  • 1 cup toasted coarsely chopped pecans

Instructions

  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil. If you don't have any of the foil you can use regular foil and spray it with cooking spray.
  • In a microwave-safe bowl, melt the butter gently using one of the lower heat settings (50% power) until it is melted.
  • In a mixing bowl, combine the melted butter with the brown sugar, vanilla extract and salt. Stir well, then add the flour and stir until blended. Measure out a packed half cup or weigh out 100 grams and put it in a a separate bowl.
  • Press remaining shortbread dough into bottom of the pan and bake for 15 minutes or until set and lightly browned around edges.
  • When the crust is done, reduce heat to 300 degrees F.
  • Meanwhile, add 3 tablespoons of flour (24 grams) to the reserved 1/2 cup of dough and crumble it all together so that you have a topping.
  • Combine the filling ingredients (melted butter, dark corn syrup, granulated sugar, egg, vanilla and pecans) and stir well, then pour over the baked crust.
  • Sprinkle the topping mixture over the pecan mixture.
  • If you haven't already reduced the heat, make sure it is at 300 degrees F.
  • Bake the bars for about 40-45 minutes or until top is slightly browned and bars are firm.
  • Let the bars cool for 20 minutes in the pan. Use foil as a handle and lift from pan, then score into 12 bars (do not separate yet) and let cool completely.