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Cozy Pecan Pie Bars with Brown Butter Shortbread Crust

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These pecan pie bars feature a tender brown butter shortbread crust and a gooey, perfectly set pecan filling. They’re a nostalgic, crowd-pleasing dessert that’s easier than a full pie and perfect for holiday gatherings or cozy weeknight treats.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) light corn syrup
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (200g) pecan halves or pieces, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Brown the butter: Place 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Melt, then swirl occasionally. After 5-7 minutes, when butter foams, turns golden, and has brown specks at the bottom, remove from heat. Pour into a heatproof bowl (including brown bits) and cool for 10 minutes.
  3. Make the shortbread crust: In a large bowl, whisk together 2 cups flour, ½ cup sugar, and ¼ teaspoon salt. Pour in browned butter. Stir with a wooden spoon until a crumbly dough forms.
  4. Press crust into prepared pan evenly using hands or a measuring cup. Prick all over with a fork (15-20 times).
  5. Par-bake crust for 15-18 minutes until lightly golden around edges and set in center. Cool on a wire rack for 10 minutes. Keep oven on.
  6. Make the filling: In a medium bowl, whisk together 3 eggs, 1 cup brown sugar, 1 cup corn syrup, 2 tablespoons melted butter, 1 teaspoon vanilla, and ½ teaspoon salt until smooth (about 30 seconds).
  7. Fold in 2 cups toasted pecans with a spatula until evenly coated.
  8. Pour filling over warm crust. Spread gently. Bake for 25-30 minutes until filling is set around edges but still slightly jiggly in center.
  9. Cool completely in pan on a wire rack for at least 2 hours. Do not cut while warm.
  10. Use parchment sling to lift bars out. Place on cutting board and slice into 24 squares (6 rows by 4 rows). Wipe knife clean between cuts.

Notes

Don’t rush the brown butter; remove from heat as soon as brown specks appear. Use room temperature eggs for a smooth filling. Toast pecans for 3-4 minutes to enhance flavor. Let bars cool completely (at least 2 hours) before slicing to avoid a gooey mess. Bars taste even better the next day.

Nutrition

Keywords: pecan pie bars, brown butter shortbread, holiday dessert, bar cookies, pecan bars, easy pecan pie

Find it online: https://sofiaspice.com/cozy-pecan-pie-bars-with-brown-butter-shortbread-crust/