Brown Sugar Pecan Pie Bars
A buttery shortbread crust topped with a gooey brown sugar and maple filling packed with toasted pecans. All the flavor of pecan pie, cut into easy squares.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5
- Serves
- 16
Toasting the pecans first gives the bars a deeper, nuttier flavor, and pouring the filling onto a hot crust keeps the base crisp. Chill the cooled slab for 30 minutes before cutting for the cleanest squares. They keep in an airtight container for 4 days.
Method
-
Heat the oven to 350°F (175°C). Line a 9 by 13-inch pan with parchment, leaving an overhang on two sides.
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Stir the flour, light brown sugar and 1/4 teaspoon salt in a bowl. Rub in the cold butter with your fingertips until the mix looks like damp sand and holds together when pinched.
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Press the crumbs firmly into the bottom of the pan in an even layer. Bake for , until pale golden at the edges.
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While the crust bakes, whisk the eggs, dark brown sugar, maple syrup, melted butter, vanilla and 1/2 teaspoon salt until smooth. Stir in the pecans.
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Pour the filling over the hot crust and spread it evenly. Bake for , until the filling is set at the edges and just slightly jiggly in the center.
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Cool completely in the pan on a rack, at least . Lift out with the parchment and cut into 16 squares with a sharp knife.
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