Southern Pecan Pie Bars feature the classic gooey, caramel-like pecan pie filling topped with lightly candied pecans in a soft, buttery shortbread crust. These indulgent gooey bars are perfect for the holidays and a slice of ooey gooey homemade heaven.
Course Dessert
Cuisine American
Keyword Pecan Pie Bars, Southern Pecan Pie Bars
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16bars
Calories 508kcal
Author Michelle
Ingredients
For the Crust
2cupsflour
½cuppowdered sugar
1cupbutter, softened(2 sticks)
For the Pecan Filling
3eggsbeaten
1cuplight corn syrup
2tablespoonsbuttermelted
1cuplight brown sugarpacked
1teaspoonvanilla extract
1½cupschopped pecans
Instructions
Preheat oven to 350°F.
In a large mixing bowl, cream together the ingredients for the crust.
Spread crust mixture into the bottom of a lightly greased 9"x13" baking dish.
Bake at 350°F. If using a light-colored of glass pan, bake for 25-30 minutes. If using a dark pan, cook for 15-20 minutes. Edges of the crust should be lightly browned and crust should be mostly cooked through.
While crust is baking, prepare the filling. Combine eggs, corn syrup, butter, sugar, and vanilla in a large bowl and whisk together.
Stir in pecans.
Pour mixture over crust and spread evenly.
Bake at 350° for about 30-40 minutes, until pecan filling is set.
Video
Notes
Storage: After cooling completely, store covered in the refrigerator for up to a week.
Make Ahead: For maximum flavor and freshness, I recommend making these no more than 24 to 48 hours ahead of time. Be sure to cover tightly in the refrigerator to prevent staleness.
Freezer Directions: Transfer cooled bars to a baking sheet. Freeze for 2 hours, until solid. (This will prevent sticking and crumbling). Then transfer to a freezer bag or container, and freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight or reheat in a 300ºF oven for about 15 minutes until warmed throughout.