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Oh, pecan pie! Is there anything better? I mean, that rich, buttery shortbread crust hugged by that impossibly gooey, nutty topping? My absolute favorite memories often swirl around holidays, and these gooey pecan pie bars are always the star. They’re like a hug in dessert form, plus they’re so much easier to serve than a whole pie, which is a lifesaver when you’ve got a crowd. Every time I make these pecan pie bars, my kiddos start sniffing the air about an hour before they’re even cool enough to slice, and honestly, that smell is just pure happiness to me!
- Why You'll Love These Pecan Pie Bars
- Gooey Pecan Pie Bars with Shortbread Crust: Ingredients
- Crafting the Perfect Pecan Pie Bars: Step-by-Step Instructions
- Tips for Success with Pecan Pie Bars
- Make-Ahead and Storage for Pecan Pie Bars
- Frequently Asked Questions about Pecan Pie Bars
- Nutritional Information for Pecan Pie Bars
- Share Your Pecan Pie Bar Creations!
Why You’ll Love These Pecan Pie Bars
Seriously, these bars are a game-changer! They’ve got all that decadent, sticky pecan goodness you crave, but in a totally portable, easy-to-slice bar form. Perfect for potlucks, holiday gatherings, or just because.
- Dreamy, buttery shortbread crust.
- Packed with that perfectly gooey pecan topping.
- An absolute must-have for your Thanksgiving dessert spread!
- Easily one of the best gooey nut bars you’ll ever make.
Gooey Pecan Pie Bars with Shortbread Crust: Ingredients
Alright, let’s get down to the good stuff! What makes these pecan pie bars so ridiculously amazing comes down to simple, honest ingredients all coming together in perfect harmony. Don’t be tempted to swap out the good stuff here, trust me!
For that buttery shortbread crust, you’ll need:
- 1 cup (that’s two sticks!) of unsalted butter, nice and softened – don’t melt it, just make it squishy!
- 1/2 cup granulated sugar
- 1 teaspoon of vanilla extract (the good stuff, if you have it!)
- 2 1/2 cups all-purpose flour
- Just a pinch, 1/4 teaspoon, of salt to balance everything out.
And for the star of the show, that gooey pecan topping:
- 1 1/2 cups of chopped pecans – I like them chopped, but not too fine.
- 3/4 cup light corn syrup – this is key for that classic gooeyness!
- 3/4 cup packed light brown sugar – it gives such a lovely deep flavor.
- 3 large eggs
- Another teaspoon of vanilla extract (yes, more vanilla is always good!).
- And a little more salt, 1/4 teaspoon for the filling.
Crafting the Perfect Pecan Pie Bars: Step-by-Step Instructions
Okay, so let’s get these beauties into the oven! It’s actually super straightforward, but paying attention to a few little things will make all the difference between a pretty good bar and a truly spectacular one. Don’t worry, it’s totally doable, even if life is pulling you in a million directions!
Preparing the Shortbread Crust for Pecan Pie Bars
First things first, let’s get that delicious shortbread crust ready. You’ll want to preheat your oven to 350°F (175°C) and then grease and flour a 9×13 inch baking pan. Now, take that super soft butter and the granulated sugar and cream them together until they’re light and fluffy. Then, mix in that teaspoon of vanilla. Slowly add your flour and salt mixture to that buttery goodness, mixing until it’s just combined. You don’t want to overmix this part! Press this lovely dough evenly into the bottom of your prepared pan. This is the perfect base, giving you that fantastic buttery flavor and structure, kind of like how a good crust anchors a classic pie.
Creating the Gooey Pecan Topping for Your Pecan Pie Bars
Now for the magic! In a separate bowl, whisk together your chopped pecans, light corn syrup (that’s our secret weapon for gooeyness!), brown sugar, the large eggs, the other teaspoon of vanilla, and that last pinch of salt. Give it a really good whisk until everything is beautifully combined. You want it to look like a wonderfully thick, nutty caramel sauce. This filling is what makes these pecan pie bars utterly irresistible, giving you that signature gooey texture that reminds me a bit of the delightful chewiness in homemade churros!
Baking and Cooling Your Pecan Pie Bars
Gently pour that glorious pecan mixture evenly over your shortbread crust. Now, pop it into the oven for about 35-45 minutes. You’ll know they’re ready when the topping is set and beautifully golden brown. A little trick: insert a toothpick toward the center – it should come out with moist crumbs, not wet batter. THIS is where patience becomes a baker’s best friend! Let these bars cool COMPLETELY in the pan on a wire rack. I know, I know, the smell is torture, but cool them for at least 2-3 hours, or even pop them in the fridge for a bit. Trust me, this step is CRUCIAL for those super clean slices you want! If you skip this, you’ll end up with a gooey mess (which still tastes great, but isn’t as pretty!).
Tips for Success with Pecan Pie Bars
Okay, so you’ve got the recipe, but let’s talk about making these pecan pie bars absolutely *perfect* every single time. Little tweaks can make a big difference, especially when you’re aiming for that ideal texture. For that signature sticky pecan squares magic, remember to use good quality chopped pecans – they really give you that satisfying crunch and nutty flavor. If you’re thinking about swapping out the corn syrup, you can totally use maple syrup! Just know it’ll give it a slightly different, but still delicious, flavor. Maybe try a mix for something new, like half corn syrup and half maple syrup. And for that super gooey center? Make sure you don’t overbake them! A toothpick with moist crumbs is your goal. For more baking wisdom, check out my tips on baking muffins – a lot of the same principles apply!
Make-Ahead and Storage for Pecan Pie Bars
The beauty of these pecan pie bars is that they’re totally perfect for making ahead! You can whip these up a day or two before you need them, and they actually taste even better as the flavors meld together. If you can resist eating them all, that is! For longer storage, these are wonderfully freezer friendly pecan bars. Just wrap each cooled bar tightly in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll happily hang out in the freezer for about 3 months. Need a baking secret for busy mornings? Check out my make-ahead breakfast burritos – different dish, same life-saving principle!
Frequently Asked Questions about Pecan Pie Bars
Got questions about these gooey pecan pie bars? I’ve got answers! It seems like every time I make them, someone asks about a few key things, so let’s clear them all up right here.
Can I substitute maple syrup for corn syrup in pecan pie bars?
Oh, absolutely! If you’re not a fan of corn syrup or just want a slightly different flavor, maple syrup is a fantastic swap. Just use a good quality pure maple syrup, and you might notice it adds a slightly richer, woodsy note. The texture will still be wonderfully gooey. You can even do a 50/50 mix if you want a bit of both worlds!
How long do I need to cool pecan pie bars before slicing?
This is probably the MOST important tip for clean cuts! You really, really need to let these bars cool COMPLETELY in the pan. I’m talking at least 2 to 3 hours on a wire rack. Honestly, for the cleanest slices, I often pop mine in the refrigerator for an hour *after* they’ve cooled a bit. That helps firm everything up so you get beautiful, distinct squares, not a gooey puddle. Patience here is key!
Are these pecan pie bars freezer friendly?
Yes, they totally are! These pecan pie bars freeze like a dream. Once they’re completely cooled, I like to wrap each individual bar tightly in plastic wrap – this helps lock in freshness. Then, I’ll pop them into a freezer-safe bag or an airtight container and stash them away. They’ll keep perfectly for up to 3 months, which means you can have a taste of that gooey pecan pie goodness whenever the craving hits!
Nutritional Information for Pecan Pie Bars
Alright, let’s chat about the numbers for these amazing pecan pie bars. Keep in mind these are just estimates, because, you know, baking is an art and ingredients can vary! But for planning purposes, each bar (we get about 24 from the pan) has roughly 250 calories. That’s with about 20g of sugar and 15g of fat, so it’s definitely a treat, but totally worth it for that gooey, nutty goodness!
Share Your Pecan Pie Bar Creations!
Now it’s your turn! I absolutely love seeing how you all bring my recipes to life. Did you add a special twist? Snap a pic of your gooey pecan pie bars? Share your creations, your favorite memories, or any fun variations you tried in the comments below, or tag me on social media! I can’t wait to see them, and finding that connection with you makes all the baking worthwhile. If you have any other questions, feel free to reach out through my contact page!
PrintGooey Pecan Pie Bars with Shortbread Crust
Enjoy the classic taste of pecan pie in an easy-to-serve bar format, featuring a buttery shortbread base and a rich, gooey pecan topping.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 3/4 cup light corn syrup
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the flour and 1/4 teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust.
- In a medium bowl, whisk together the chopped pecans, corn syrup, brown sugar, eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.
- Pour the pecan mixture evenly over the shortbread crust.
- Bake for 35-45 minutes, or until the topping is set and golden brown. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the bars cool completely in the pan on a wire rack before cutting into squares. This is important for clean cuts.
Notes
- For a different flavor profile, you can substitute half of the corn syrup with maple syrup.
- Allowing the bars to cool for at least 2-3 hours, or even chilling them in the refrigerator, will make slicing much easier and cleaner.
- These bars freeze well. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg