Pecan Pie Bars
Buttery shortbread topped with a sticky brown sugar filling packed with toasted pecan pieces. This classic tray bake makes 18 substantial bars. Batch yield: 18 rectangular bars from one 23 × 33 cm tin. One serving: 1 bar, approximately 90 g after baking. Allow approximately 5 hours 38 minutes from starting to sliced bars. Cook time is 63 sequential oven minutes: 8 minutes to toast the pecans, 20 minutes for the shortbread and approximately 35 minutes for the filled bars. Prep time means non-oven elapsed time, including 120 minutes of complete room-temperature cooling and 120 minutes of mandatory chilling. Hands-on work totals about 40 minutes, but 5 minutes of filling preparation overlaps the shortbread bake, giving 275 non-oven minutes. Preheating overlaps initial preparation, and the pecans cool while the base is prepared and baked; neither is counted twice. Butter is melted rather than softened. Additional baking may be needed if the centre has not set. Appliances: Oven; Microwave; Refrigerator. Equipment: 23 × 33 × 5 cm metal baking tin; Baking parchment; Baking tray; Kitchen scales; Measuring jug; Microwave-safe bowl; Mixing bowls; Whisk; Spatula; Cooling rack; Chopping board; Sharp knife. Allergens: Contains wheat flour, butter, eggs and pecans. Check packaged ingredients for additional allergen and cross-contact statements. Nutrition is estimated per one of 18 equal bars. Storage: Refrigerate the cooled bars in an airtight container for up to 4 days. Do not store at room temperature; take out only what you plan to serve and limit serving time out of the refrigerator to 2 hours, or 1 hour in temperatures above 32°C/90°F. Freeze fully cooled bars, separated with baking parchment in an airtight container, for up to 2 months. Thaw overnight in the refrigerator.
275 min
Prep
63 min
Cook
18
Serves
395
Calories
Macros · per serving
5g protein
52g carbs
19g fat
Ingredients
For 18 servings
- 300 g Plain all-purpose flour, for the shortbread
- 150 g Granulated sugar
- 3 g Fine salt, for the shortbread
- 170 g Unsalted butter
- 4 eggs Large eggs
- 360 ml Light corn syrup
- 140 g Dark brown sugar
- 15 ml Vanilla extract
- 3 g Fine salt, for the filling
- 40 g Plain all-purpose flour, for the filling
- 240 g Pecan halves
Instructions
- 1
Preheat the oven to 180°C conventional / 350°F, or 160°C fan / 320°F. Line a 23 × 33 cm (9 × 13 inch) metal baking tin, at least 5 cm deep, with baking parchment covering the base and sides, leaving an overhang for lifting. Measure the ingredients and roughly chop the pecans. Allow about 15 minutes for this initial preparation; preheating happens during this time.
- 2
Spread the pecans on a separate baking tray. Toast for 8 minutes, stirring halfway through, until fragrant and slightly darker. Remove the tray and leave the nuts to cool while you prepare and bake the shortbread. Keep the oven on.
- 3
Place the butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until just melted; do not boil it. In a mixing bowl, stir together the 300 g flour, granulated sugar and 3 g shortbread salt. Add the melted butter and stir until evenly damp and crumbly. Press firmly into an even layer across the lined tin, including the corners. Allow about 10 minutes for melting, mixing and pressing.
- 4
Bake the shortbread on the middle shelf for 20 minutes, until its surface looks dry and the edges are pale golden. During the final 5 minutes, prepare the filling: whisk the eggs in a large bowl just until blended, then whisk in the corn syrup, brown sugar, vanilla and 3 g filling salt until smooth. Whisk in the remaining 40 g flour until no dry lumps remain, then fold in all the toasted pecans. Avoid beating in lots of air.
- 5
Remove the shortbread from the oven. Stir the filling once more, pour it over the hot base and spread the pecans evenly to the edges. Allow about 5 minutes for transferring and levelling the filling, then return the tin to the oven.
- 6
Bake for approximately 35 minutes, until the filling is lightly puffed and set around the edges. The centre should move with a slight, cohesive wobble when the tin is gently nudged, not ripple like liquid. If it still looks liquid, continue baking in short intervals until set.
- 7
Set the tin on a cooling rack and cool completely, allowing about 120 minutes. Refrigerate within 2 hours of leaving the oven. Once cool, cover the tin and refrigerate for at least 120 minutes to firm the filling for clean slicing.
- 8
Lift the chilled slab out using the parchment and place it on a chopping board. Cut into a 3 × 6 grid to make 18 bars, allowing about 5 minutes for lifting and slicing. Each finished bar weighs approximately 90 g after baking and moisture loss.
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