Print

Lighter Pecan Pie Bars with Brown Sugar Shortbread Crust

lighter pecan pie bars - featured image
Print Recipe

These lighter pecan pie bars feature a buttery brown sugar shortbread crust and a rich, nutty filling that’s less heavy than traditional pecan pie. Perfect for holidays or any time you crave a satisfying dessert without the guilt.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup packed light brown sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon fine sea salt
  • 1 tablespoon cold water (only if needed)
  • 1 cup pecan halves (roughly chopped or whole)
  • ½ cup packed light brown sugar
  • ¼ cup honey (or maple syrup)
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon bourbon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, combine flour, brown sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture looks like coarse sand (10-15 pulses). If dough doesn’t hold together when pinched, add cold water and pulse once.
  3. Press the crust evenly into the prepared pan using the bottom of a measuring cup. Bake for 15-18 minutes until edges are just golden. Center will still look soft.
  4. While crust bakes, make the filling: In a medium bowl, whisk together brown sugar, honey, eggs, melted butter, vanilla, salt, and bourbon (if using) until smooth, about 30 seconds. Do not over-whisk.
  5. When crust comes out of the oven, scatter chopped pecans evenly over the hot crust. Pour filling over pecans, spreading evenly.
  6. Return pan to oven and bake for 22-25 minutes until filling is set around edges but still has a slight jiggle in the center.
  7. Cool completely in the pan on a wire rack for at least 2 hours (overnight is ideal).
  8. Once cool, use parchment overhang to lift bars out of the pan. Cut into squares with a sharp knife, wiping the knife between each slice.

Notes

Don’t skip the parchment paper. Watch the crust carefully as it can burn quickly. Room temperature eggs are important for smooth filling. Let bars cool completely before cutting for clean slices. Use a sharp knife and wipe between cuts.

Nutrition

Keywords: pecan pie bars, lighter pecan bars, brown sugar shortbread, pecan dessert, holiday dessert, easy pecan bars

Find it online: https://coracooks.com/lighter-pecan-pie-bars-with-brown-sugar-shortbread-crust-51-characters/