Pecan Bars with a Shortbread Crust
These pecan bars with a shortbread crust are everything you love about pecan pie but in bar form. They're made with a homemade buttery shortbread crust and a quick toasted pecan filling and then baked in the oven until the filling is nice and bubbly. Once they're cool, they set up nicely without being sticky, making them perfect for giving out to friends and family.
Servings 24
Calories 280kcal
Ingredients
Crust
- 1 ¾ cup flour
- 6 tablespoons sugar
- ½ teaspoon salt
- 8 tablespoons butter melted
Filling
- ¾ cup brown sugar
- ½ cup corn syrup
- 7 tablespoons butter melted
- 1 teaspoon vanilla
- ½ teaspoon salt
- 4 cups pecan halves toasted
- Flaky sea salt
Instructions
- Preheat the oven to 350º. Line a 9 x 13 pan with foil or parchment paper leaving enough to be able to lift the bars out of the pan. Lightly spray with cooking spray.
- Place the pecans on a rimmed baking sheet and toast for about 8 minutes until fragrant, tossing half way through to evenly toast.
Crust:
- In a medium bowl, whisk the flour, sugar and salt. Add 8 tablespoons of melted butter and stir until it comes together. Place into the bottom of the prepared pan pressing it so that it covers the bottom evenly.
Filling:
- In a large bowl, combine the sugar, corn syrup, 7 tablespoons of melted butter, still hot, vanilla and salt. Whisk until smooth then add the pecans and stir until evenly coated. Pour pecan mixture over the crust and spread out so that it is evenly distributed.
- Bake for 20-23 minutes until it is bubbly throughout, not just on the edges. Remove from the oven and immediately sprinkle with flaky sea salt before it cools. Let cool on a wire rack completely then use the foil or parchment paper to remove from the pan to cut.
Notes
- This recipe works best with pecan halves and not pieces.
