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Wholesome Pecan Pie Bars with Brown Sugar Shortbread

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These wholesome pecan pie bars feature a brown sugar shortbread crust and a gooey pecan filling made with maple syrup instead of corn syrup. They’re quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (160ml) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup packed light brown sugar, and ¼ teaspoon salt. Pulse to mix. Add ½ cup cold unsalted butter, cut into small cubes, and pulse until the mixture looks like coarse meal (10-12 pulses). If doing by hand, cut butter into dry ingredients with a pastry cutter or fingers until it resembles wet sand.
  3. Press the mixture evenly into the prepared pan. Use the bottom of a measuring cup to pack it down firmly. Bake for 15-18 minutes, until edges are lightly golden and surface looks set. Remove from oven and let cool on a wire rack for 10 minutes.
  4. While the crust cools, spread 2 cups pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let cool slightly, then roughly chop.
  5. In a medium bowl, whisk together ¼ cup melted unsalted butter, ½ cup pure maple syrup, ½ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Fold in the chopped pecans.
  6. Pour the pecan filling over the warm shortbread crust. Spread evenly. Bake for 25-30 minutes, until filling is set around the edges but still slightly jiggly in the center. The top should be golden brown and slightly puffed.
  7. Place the pan on a wire rack and let cool completely (about 2 hours). Use the parchment sling to lift the entire block out of the pan. Transfer to a cutting board and cut into 24 squares (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges.

Notes

For best texture, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool completely before using. If you don’t have a food processor, rub cold butter into flour and brown sugar mixture by hand. Let bars cool completely before cutting to avoid a sticky mess. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pecan pie bars, brown sugar shortbread, pecan bars, easy dessert, holiday baking, maple syrup, no corn syrup

Find it online: https://coracooks.com/wholesome-pecan-pie-bars-with-brown-sugar-shortbread/