Buttery Shortbread Pecan Bars
Buttery Shortbread Pecan Pie Bars deliver all the classic pecan pie flavor in handheld squares with a tender crust and gooey, nutty topping.
If you love the rich, caramel-like filling of pecan pie but want something easier to slice, serve, and pack for gatherings, these bars are your new go-to. A melt-in-your-mouth shortbread base keeps each square sturdy, while the glossy pecan topping bakes up chewy at the edges and soft in the center—the best of both textures in every bite.
This recipe leans on simple pantry staples and a few smart techniques. Chilling the crust briefly after pressing (while the oven comes to temperature) prevents shrinkage, and pouring the glossy filling over the crust while it’s still hot helps the layers cling. The result is an elegant tray of bars that cut cleanly and taste like a holiday classic, any time of year.
Whether you’re planning a potluck, building a dessert board, or looking for a make-ahead sweet to tuck in the freezer, these bars deliver big Southern charm with very little fuss.
Buttery Shortbread Pecan Pie Bars Ingredients
All-purpose flour — Forms the tender shortbread base that holds firm but still crumbles delicately.
Granulated sugar — Sweetens the crust and helps it bake to a pale golden edge.
Unsalted butter — The backbone of both flavor and texture; cold for crust, melted for the filling.
Salt — Balances sweetness and sharpens buttery notes.
Light brown sugar — Adds caramel depth and chew to the sticky topping.
Light corn syrup — Gives the filling its glossy, sliceable structure without crystallizing.
Eggs — Set the filling for clean cuts and a custardy bite.
Vanilla extract — Rounds out the nutty sweetness with warm aroma.
Pecans (halves or chopped) — The star; toast lightly for extra flavor before stirring in, if you like.
Step-by-Step Buttery Shortbread Pecan Pie Bars
STEP 1: Heat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly spritz the pan so the parchment stays put.
STEP 2: Make the crust by combining flour, granulated sugar, and a pinch of salt in a bowl. Cut in cold, cubed butter with a pastry cutter or fingertips until it resembles coarse crumbs with small pea-sized bits. Press the mixture evenly and firmly into the lined pan.
STEP 3: Par-bake the crust for 18–20 minutes, just until the edges look lightly golden. This sets the base so it stays crisp under the gooey topping. Keep the oven at 350°F (175°C).
STEP 4: While the crust bakes, whisk together light brown sugar, light corn syrup, melted butter, lightly beaten eggs, vanilla, and salt until smooth and glossy. Stir in the pecans so they’re evenly coated and shiny.
STEP 5: Pull the crust from the oven and, while it’s still hot, pour the pecan mixture evenly over the surface. Use a spatula to nudge the nuts into an even layer, reaching all the corners.
STEP 6: Return the pan to the oven and bake for 20–25 minutes, until the filling is set at the edges and gently jiggles in the very center. The top should look slightly bubbly and glossy.
STEP 7: Cool the pan completely on a rack. Lift the slab out by the parchment and transfer to a cutting board. For extra neat slices, chill the bars for 30–45 minutes before cutting.
STEP 8: Cut into squares or slender rectangles with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature for the best texture.
Why is my pecan topping runny?
A runny topping usually means the bars were pulled a bit early or cut while warm. Bake until the edges are set and the center barely jiggles, then cool fully so the custard can firm. If your oven runs cool, extend the bake by 3–5 minutes. Chilling briefly before slicing guarantees tidy cuts and a stable, gooey-but-set center.
Can I make these without corn syrup?
Yes, with a small trade-off in texture. Substitute an equal amount of pure maple syrup or golden syrup and add 1 teaspoon of flour to the filling to help it set. The flavor shifts slightly—maple lends warmth, golden syrup stays neutral—but both produce a delicious, sliceable bar with a softer set than corn syrup.
Do pecans need to be toasted first?
They don’t have to be, but toasting brings out deeper, buttery notes and extra crunch. Spread pecans on a sheet pan and toast at 325°F (165°C) for 6–8 minutes, just until fragrant. Cool before stirring into the filling. Be careful not to over-toast; nuts can turn bitter quickly once past golden.
How do I keep the crust from crumbling?
Press the shortbread firmly into the pan so it compacts slightly, and par-bake until the edges are just golden. If your kitchen is warm, chill the pressed crust for 10 minutes before baking to help it hold shape. When cutting, use a sharp knife and gentle downward strokes rather than sawing, which can fracture the crust.
Helpful Tips
- Line with parchment and leave overhang; it makes lifting and slicing much easier.
- Warm the knife under hot water, dry, and slice for clean, sharp edges.
- For extra caramel chew, replace 2 tablespoons of corn syrup with molasses.
What to Serve with Buttery Shortbread Pecan Pie Bars
A scoop of salted vanilla ice cream adds cool contrast and highlights the toasty pecans.
Fresh berries or a citrus fruit salad cut through richness with bright acidity.
Strong coffee or black tea balances the sweetness for an elegant dessert pairing.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 3 days, separating layers with parchment to prevent sticking. For longer storage, refrigerate up to 1 week; let bars sit at room temperature 20–30 minutes before serving to soften the filling slightly. To freeze, wrap individual bars tightly and freeze for up to 2 months; thaw overnight in the fridge or at room temperature for a couple of hours—no reheating required, though a quick 1–2 minute rest in a low oven restores that just-baked aroma.
Buttery Shortbread Pecan Bars
Ingredients
For the Crust:
- 226 grams 1 cup unsalted butter, chilled and cut into cubes
- 250 grams approximately 2 cups plain flour
- ¼ teaspoon fine salt
- 100 grams ½ cup granulated white sugar
For the Topping:
- 200 grams about 2 cups pecan halves or coarsely chopped pecans
- 150 grams ¾ cup, packed light brown sugar
- 113 grams ½ cup unsalted butter, fully melted
- 120 milliliters ½ cup light corn syrup
- 2 large eggs lightly whisked
- 1 teaspoon pure vanilla essence
- ¼ teaspoon salt
Instructions
- Preheat the oven to 175°C (350°F). Line a 9×13-inch rectangular baking pan with parchment paper, ensuring an overhang on the sides to facilitate easy lifting after baking.
To Prepare the Crust:
- In a mixing bowl, stir together the all-purpose flour, granulated sugar, and salt.
- Incorporate the cold butter into the dry ingredients using a pastry cutter or your fingertips, working the mixture until it takes on the appearance of coarse crumbs.
- Firmly press the dough into the bottom of the prepared baking pan, distributing it evenly.
- Transfer to the oven and bake for 18 to 20 minutes, or until the surface begins to take on a pale golden hue.
To Make the Filling:
- While the crust bakes, blend the light brown sugar, melted butter, corn syrup, eggs, vanilla extract, and salt in a medium bowl, whisking until smooth and cohesive.
- Add the pecans, stirring to coat them uniformly in the mixture.
To Assemble and Finish Baking:
- Pour the pecan filling over the warm crust, ensuring an even distribution across the surface.
- Use a spatula to spread the mixture gently to all corners.
- Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling has set and exhibits slight bubbling around the edges.
To Cool and Serve:
- Allow the bars to cool entirely in the pan. Use the parchment overhang to lift them out carefully.
- Slice into desired shapes—squares or rectangles—for serving.
Storage Instructions:
- Keep the bars stored in an airtight container at ambient temperature for up to 3 days, or refrigerate for extended freshness up to 1 week.