Gooey Pecan Pie Bars - treasuresrecipes.com

For the Crust

2 cups all-purpose flour – Forms the structure of the crust and supports the gooey topping.
1/2 cup granulated sugar – Lightly sweetens the base and helps it crisp at the edges.
1/4 teaspoon salt – Balances sweetness and enhances buttery flavor.
1 cup (2 sticks) unsalted butter, cold and cubed – Creates a tender, shortbread-style crust; cold butter keeps it crumbly, not tough.
1 teaspoon vanilla extract – Adds warm, bakery-style aroma and flavor.

3 large eggs – Bind the filling so it sets into sliceable bars.
1 cup light corn syrup – Gives that gooey, glossy, caramel-like texture associated with pecan pie.
1 cup packed brown sugar – Adds rich molasses depth and chew.
2 teaspoons vanilla extract – Rounds out the caramel and nutty notes.
4 tablespoons (1/2 stick) unsalted butter, melted – Adds richness and helps the filling set while staying soft.
2 cups pecan halves or chopped pecans, toasted – Provide crunch, flavor, and classic pecan pie texture.
1/4 teaspoon salt (or to taste) – Keeps the filling from tasting overly sweet.

Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides to lift the bars out easily. Lightly spray the parchment with nonstick spray.

(For thicker bars, use an 8×8-inch pan and increase the bake time slightly.)

In a large bowl, whisk together flour, granulated sugar, and salt.
Add the cold, cubed butter. Using a pastry cutter, forks, or your fingertips, cut or rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter bits.
Stir in the vanilla, then tip the mixture into the prepared pan. Press it firmly and evenly into the bottom to form a compact crust.

Bake the crust for 15–18 minutes, or until it just starts to turn lightly golden at the edges.
Remove from the oven and set aside while you prepare the filling. Partially baking the crust helps prevent a soggy bottom once the filling goes on.

While the crust bakes, spread the pecans on a small baking sheet.
Toast in the same 350°F oven for 6–8 minutes, or until fragrant and slightly darkened; watch closely so they don’t burn.
Let cool slightly, then leave as halves or roughly chop if you prefer smaller pieces.

In a medium bowl, whisk together eggs, light corn syrup, and brown sugar until smooth and glossy.
Whisk in the melted butter, vanilla, and salt.
Fold in the toasted pecans until evenly distributed.

Pour the pecan filling evenly over the warm, partially baked crust, using a spatula to nudge it into the corners.
Bake at 350°F (175°C) for 25–30 minutes, or until the filling is mostly set and the center jiggles just slightly when gently shaken. The top should look glossy and deep golden brown at the edges.

Remove from the oven and let the bars cool completely in the pan—about 2 hours at room temperature, or 60–90 minutes in the fridge to speed things up.
Use the parchment overhang to lift the slab out onto a cutting board.
For neat slices, warm a sharp knife under hot water, dry it, and cut into squares or rectangles, wiping the knife between cuts.
Dust lightly with powdered sugar and/or sprinkle with a few flakes of sea salt for a sweet-salty finish if desired.

All the pecan pie vibes with less fuss – No rolling pie dough or worrying about cracked crusts.
Buttery shortbread base that stays sturdy enough to hold the gooey filling without falling apart.
Extra-toasty pecan flavor from toasting the nuts first, making the bars taste more complex and nutty.
Perfectly gooey center that slices cleanly but still feels rich and chewy.
Holiday- and freezer-friendly – easy to make ahead, chill, and slice when you’re ready.

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