Name: Traditional Pecan Bars Recipe with Pecan Pie Filling
Cook time: 1 h 5 min
Total time: 1 h 5 min
Ingredients: For the Shortbread Crust:; 2 cups all-purpose flour; 1/2 cup granulated sugar; 3/4 cup unsalted butter, softened; 1/4 teaspoon salt; For the Pecan Pie Filling:; 4 large eggs; 1 1/2 cups light corn syrup (or maple syrup for a twist); 1 1/2 cups granulated sugar; 3 tablespoons unsalted butter, melted; 1 1/2 teaspoons vanilla extract; 2 1/2 cups pecans, roughly chopped

Ingredients

Scale

For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup unsalted butter, softened
1/4 teaspoon salt
For the Pecan Pie Filling:
4 large eggs
1 1/2 cups light corn syrup (or maple syrup for a twist)
1 1/2 cups granulated sugar
3 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups pecans, roughly chopped

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This allows you to lift the bars out easily once they have cooled. Lightly grease any exposed parts of the pan with butter or non-stick spray.
Mix the Shortbread Crust: In a medium bowl, combine the flour, 1/2 cup sugar, and salt. Add the softened butter and use a pastry cutter or your fingers to work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan.
Pre-bake the Base: Place the crust in the oven and bake for 15 to 18 minutes. You want the edges to be just slightly golden brown. Pre-baking the crust ensures it stays crisp under the gooey pecan filling. Remove the pan from the oven and set it aside while you prepare the filling.
Whisk the Filling: In a large mixing bowl, beat the four eggs slightly. Add the corn syrup, granulated sugar, melted butter, and vanilla extract. Whisk the mixture until it is smooth and well-combined. Stir in the chopped pecans with a spatula, ensuring they are all evenly coated with the syrup mixture.
Final Bake: Pour the pecan filling over the warm, pre-baked crust. Spread the pecans evenly using your spatula. Return the pan to the oven and bake for 30 to 35 minutes. The filling should be set around the edges but still have a very slight jiggle in the center when you shake the pan gently.
Cool and Slice: Remove the pan from the oven and place it on a wire rack. You must let the bars cool completely at room temperature for at least 2 hours. For the cleanest cuts, refrigerate the bars for another hour before lifting them out of the pan and slicing them into 24 squares.

Cook Time: 1 hour 5 minutes