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Southern Pecan Pie Bars with Buttery Shortbread Crust

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Southern Pecan Pie Bars with Buttery Shortbread Crust are a delicious twist on the classic pecan pie, featuring a rich, nutty filling atop a tender, buttery crust—perfect for holidays or anytime you need a sweet treat.

Ingredients

Scale
  • For the crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the filling:
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
  2. In a mixing bowl, cream together butter and powdered sugar until smooth. Add flour and salt; mix until a crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden. Remove from oven and set aside.
  4. In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  5. Stir in chopped pecans, then pour the mixture over the pre-baked crust.
  6. Return to oven and bake for 30–35 minutes, or until the filling is set and slightly golden on top.
  7. Cool completely in the pan before cutting into bars.

Notes

  • Use parchment paper with overhang for easy removal and slicing.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.
  • Toasted pecans add deeper flavor to the filling.
  • Serve with whipped cream or vanilla ice cream for an indulgent dessert.

Nutrition

Keywords: pecan pie bars, southern dessert, shortbread crust, holiday baking, nut bars

Find it online: https://yumcove.com/southern-pecan-pie-bars-with-buttery-shortbread-crust/