Pecan Pie Bars with Shortbread Crust

These are the BEST Pecan Pie Bars with Shortbread Crust!!! The homemade shortbread crust has chocolate chips and the pecan pie filling has a caramel taste to it. They’re gooey and irresistible!!

I’m a big fan of Pecan Pie and very happy with my Bourbon Chocolate Pecan Pie but, I thought I’d try something different this year. Well, I’m in awe of these Pecan Pie Bars! The crust is what really makes them extra delicious!

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Thanksgiving Desserts

Now Thanksgiving is not only a major holiday, it’s a SERIOUS meal in which we give thanks.

I plan my Thanksgiving with importance on not only having a flavorful turkey but, incredible Thanksgiving desserts to follow the delicious meal.

Pecan Pie is such an American classic for Thanksgiving.

If it’s on your dessert list, you’re sure to please at least some of your guests. Don’t forget the Pumpkin Pie or Sweet Potato Pie.

Shortbread Pecan Pie Bars

You can serve these Pecan Pie Bars cold, room temperature or even warmed up a tad.

I prefer them at room temperature myself. Top it with whipped cream or Cool Whip! They taste so good with coffee or tea. 

Leftovers are easy to wrap up and put in work or school lunches too. One of the many things I like about this recipe is that you don’t even need a fork to eat it. It’s a grab and go finger food.

How to Toast Pecans

Toasting pecans add more flavor to the Pecan Pie Bars. It’s easy-to-do and doesn’t take long.

1. First, preheat oven to 350F.
2. Next, lie the pecan halves onto a baking sheet spread apart (not on top of each other.)
3. Then, set a timer for two minutes and bake.
4. Next, flip the pecans with a nylon or metal spatula.
5. Then, set timer for two minutes again and bake. 

Shortbread Crust Ingredients

• 1 cup of butter (two sticks)
• 1/2 cup of white sugar
• 1/3 cup of brown sugar
• 2 tsp of vanilla extract
• 2 cups of flour
• 1/2 tsp of salt
• 1 cup of semi-sweet chocolate chips (optional)

Instructions:

1. First, preheat oven to 350F.
2. Next, whip the butter, add the sugars, vanilla and salt.
3. Then, add the flour and mix until combined. The dough will be thick.
4. Next, add the chocolate chips.
5. Then, press into a oil sprayed or parchment paper lined 13″x9″x3″.
6. Next, bake for 25 minutes at 350F.

Make the Pecan Pie Filling

1. First, melt the butter. Set aside to COOL. It must cool or eggs will curdle. You don’t want that! This happened to me when my kids distracted me and I had to start over. Luckily, I had more corn syrup.
2. Next, whisk eggs and add sugars, corn syrup, lemon juice and salt.
3. Then, add egg mixture to COOLED butter. Stir until well combined.
4. Next, pour the pecan pie filling on top of the cooked shortbread crust.

Then, place toasted pecan halves on top of the pecan pie filling and bake for another 30-35 minutes. The center shouldn’t giggle when you remove it from the oven.

Here’s what it looks like after it comes out of the oven.

Substitutions

• Use may use dark corn syrup instead of light.
• You may use chopped pecans if you prefer.
• You may omit the chocolate chips from the shortbread crust.
• If you don’t have lemon juice, you may skip it.
• You may oil spray your baking dish instead of using parchment paper.

They’re perfect for Thanksgiving because you can make them a day or two ahead, they travel well and can be served at room temperature. Therefore, they won’t take up coveted refrigerator space. 

Your family is going to love these gooey Pecan Pie Bars! I’m sure of it. They’re totally irresistible!!!

I took this recipe to Weekend Potluck.

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5 from 7 votes

Shortbread Pecan Pie Bars

Shortbread Pecan Pie Bars

Course Dessert

Cuisine American

Keyword Pecan Pie Bars with Shortbread Crust

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Servings 24

Calories 308cal

Ingredients

Shortbread Crust

• 1 cup butter softened
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 2 cups flour
• 1 cup chocolate chips optional

Pecan Pie Filling

• 2 cups pecan halves
• 1/2 cup butter
• 3 eggs
• 1/4 cup sugar
• 3/4 cup light brown sugar
• 1 cup light corn syrup
• 1 1/2 tsp lemon juice
• 1/4 tsp salt

Instructions

• First, preheat oven to 350F.
• Then, toast pecans for two minutes. Flip pecans and toast for 2-3 more minutes. Set timer as it's easy to burn them.

Shortbread Crust

• Next, make the shortbread crust. In a large mixing bowl whip butter for 2 minutes.
• Then, add white sugar, brown sugar, vanilla and salt. Mix until combined.
• Next, add flour a little at a time and mix until combined. The dough will be thick.
• Next, add chocolate chips and mix.
• Then, line parchment paper or oil spray a 13"x9"x3" baking dish. Place shortbread dough into baking dish and press firmly and evenly.
• Next, bake shortbread crust for 25 minutes at 350F.

Pecan Pie Filling

• Meanwhile, on medium high heat, melt butter. Set aside to cool. If butter is too hot the eggs will curdle and render them unusable.
• Next, measure remaining pecan pie ingredients.
• Then, whisk eggs in a bowl.
• Next, add eggs, white and brown sugars, corn syrup, lemon juice and salt to cooled butter.
• Then, pour pecan pie filling on the top of the shortbread crust. It's o.k. if the crust is still warm or even hot.
• Next, place pecan halves on top of pie filling.
• Last, bake at 350F for 30-40 minutes or until the middle is set and not jiggling when you take it out of oven.

Notes

Storage:

Store leftovers in the refrigerator for up to 5 days or freeze in an airtight container up to six months.

Nutrition

Calories: 308cal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 194mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

This recipe was adapted from The Food Charlatan.