Delicious Best Ever Pecan Pie Bar Recipe

Sweet, crunchy, gooey, pecan-filled, simple shortbread crust Pecan Pie Bars are wonderful for a crowd! Better pecan pie!  

– 1 ¾ cups all-purpose flour – ¾ cup butter  – ½ cup sugar  – ¼ teaspoon salt – ⅓ cup all-purpose flour – ½ cup brown sugar – ½ teaspoon salt – 1 tablespoon lemon zest – 1 ½ cups corn syrup – 4 large egg – 1 tablespoon vanilla extract – 2 cups pecan



A 9x13-inch baking sheet should be sprayed with cooking spray and lined with parchment paper, leaving some hanging off the sides for easy removal of bars.


Mix all the crust ingredients in a large bowl with a pastry cutter or two forks until it resembles a dry coarse meal. 


Use a food processor instead. Press the crumb mixture evenly into the baking dish.


Put the pan in the oven for 20 minutes until the curst is firm and dry but not browned. Fill the crust after it cools.


Place flour, brown sugar, and salt in a large bowl and mix. This eliminates lumps. Whisk in lemon zest. 


Whisk corn syrup, eggs, and vanilla until completely blended. Add chopped pecans. While the crust bakes and cools, rest the mixture.


If necessary, distribute the pecan filling on the crust with a spatula. Put the pan in the oven for 40–50 minutes to solidify the filling.


 Cool the pan at room temperature, then refrigerate it for several hours or overnight before cutting.


The next day, gently take the bars from the pan using parchment paper and cut into squares with a serrated knife. 


If the middle is not wobbly when you shake the pan, the filling is done. I chopped it into 24, although 12 pieces would make larger squares.

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