Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups light corn syrup
- 1 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Directions
Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, then beat in eggs one at a time.
Gradually mix in flour and salt until just combined.
Press the mixture evenly into the prepared pan to form the crust.
Bake the crust in the preheated oven for 20 minutes, or until lightly golden.
Meanwhile, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla in a separate large bowl until smooth, then stir in chopped pecans.
Pour the pecan mixture over the hot crust and spread evenly.
Bake for an additional 25–30 minutes, or until the filling is set.
Remove from the oven and let cool completely in the pan before cutting into bars.
Frequently Asked Questions
Can I use maple syrup instead of light corn syrup in these Pecan Pie Bars?
While light corn syrup is key for the classic gooey texture, you can substitute it with an equal amount of maple syrup for a different flavor profile. Note that maple syrup might result in a slightly softer filling, so monitor the 45-minute bake time closely.
How do I properly store leftover Irresistible Pecan Pie Bars to keep them fresh?
Once completely cooled, store the Pecan Pie Bars in an airtight container at room temperature for up to 4 days. For longer storage, they can be refrigerated, but allow them to come to room temperature for about 20 minutes before serving for the best texture.
Do I need to blind bake the crust for these Pecan Pie Bars before adding the filling?
No pre-baking (blind baking) is required for this recipe! The dough, made from 1 cup unsalted butter, sugar, eggs, flour, and salt, is pressed directly into the lined 9x13 inch pan and baked simultaneously with the filling.
