These Pecans Bars start with a buttery shortbread crust and then topped with a chopped pecans stirred into a caramel sauce. The end result is amazing! It’s hard to stop at just one.
♡ 12 DAYS OF SUGAR. . .DAY 3 ♡
If you love pecan pie like I do, you’re going to love these Pecan Bars. They are bars out of this world! My mom got the recipe from a friend in her ward after tasting them at a bridal shower.
These Pecan Bars differ slightly from pecan pie bars in a couple ways. First, there are eggs in the crust of these bars which makes the crust a bit chewier than Your usual shortbread crust (typically made of butter, flour and sugar). Second, the filling for these bars has NO eggs in it where pecan pie/pecan pie bars do.
Seriously, these bars are insanely good. The crust is buttery, dense and chewy then paired with the gooey, carmely, pecan topping . . . they’re phenomenal!
You probably associate pecan pie and pecan pie bars with Thanksgiving, but I promise you these are good enough to be eaten year round. They are the perfect bar cookie for cookies exchanges, parties, neighbor treats, etc. this holiday season. I love sugar cookies and chocolate chip cookies, but sometimes it’s just nice to have something different to take. I promise these bars are going to be a hit wherever you take them.
How Do You Make Pecan Bars?
The process for making these bars is super easy, Here’s what you will need:
- Butter – used in the crust and in the topping
- Sugar – granulated for the crust and brown sugar for the topping
- All-purpose flour
- Baking powder & salt
- Corn Syrup
Can You Make Pecan Bars in Advance?
Yes! I actually love these best the day they are made, but they are still perfectly delicious the next day. Store them in the refrigerator uncut, and bring take them out of the oven at least an hour before cutting and serving them.
Do You Have To Refrigerate Pecan Bars?
I do keep them stored in the fridge, but it’s not necessary. If you do store them in the fridge, just bring them to room temperature before serving. FYI, these are delicious served with a scoop of vanilla ice cream.
You are going to love these bars!Print
These Pecans bars start with a buttery shortbread crust and then topped with a chopped pecans stirred into a caramel sauce. The end result is amazing! It’s hard to stop at just one.
- 1 1/4 cups butter (2 1/2 sticks)
- 6 tablespoons sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter (2 sticks)
- 1/2 cup light corn syrup
- 1 1/2 cups brown sugar
- 2 tablespoons heavy cream
- 4 cups chopped pecans
- Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or lightly spray with cooking spray.
- Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.
- Add the flour, baking powder and salt and mix until dough is combined.
- With floured hands, press mixture into the prepared pan. Bake for 12 to 15 minutes or until the crust is set, but not browned. Set aside to cool while you make the topping.
- In a medium saucepan combine the butter, corn syrup and brown sugar, stir over low heat until butter is melted. Increase the heat and bring to a boil, stirring constantly. Boil for 3 minutes. Remove from heat and stir in the heavy cream and chopped pecans. Pour over the cooled crust and smooth into an even layer.
- Bake for 22 to 27 minutes or until the filing is set. Allow bars to cool completely then refrigerate for 2 hours. Cut into bars and serve.