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Pecan Pie Bars

Pecan pie bars with a buttery shortbread base and a sticky amber pecan filling, baked until set with a glossy caramel sheen. The bars bake in two stages for crisp edges and a tender, sliceable top.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shortbread base
  • 2 cup all-purpose flour
  • 0.67 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
Pecan filling
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup honey
  • 0.25 cup heavy cream
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 4 cup whole pecans
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the pan and make shortbread
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
  2. In a bowl, combine all-purpose flour, powdered sugar, cornstarch, and salt, then cut in cold unsalted butter until the dough just comes together.
  3. Press the shortbread dough firmly and evenly into the pan, then bake for 18-20 minutes until pale golden.
Cook pecan filling and bake bars
  1. In a saucepan over medium heat, melt unsalted butter with brown sugar, honey, and heavy cream, bringing the mixture to a boil.
  2. Boil the filling for 2 minutes, then remove from heat and stir in salt, vanilla extract, and whole pecans.
  3. Pour the pecan filling over the hot shortbread, then bake for 20-25 minutes until set.
  4. Sprinkle with flaky sea salt and cool completely before slicing.

Notes

Pro tip: cool fully so the filling firms up for clean slices—if needed, chill 1-2 hours before cutting. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months. For a lower-sugar option, use a 1:1 brown sugar substitute if your brand is designed to caramelize in baking.