Pecan Bars


I wasn’t planning on posting today, but I made these little beauties and they are delicious. So I figured I would share them in time for Thanksgiving weekend.

They are basically a pecan pie made with a shortbread crust. If you ask me, they are even better than pie because (at least in my opinion) buttery shortbread is way better than pie crust! And because they are bars, you can pick them up and eat them with your hands.



There are a few steps to these, but it is well worth it. It calls for toasted pecans,  so you can just toast them in a 350 degree oven for about 5 minutes. When you just begin to smell them they are done. Watch carefully as they can burn easy!


I hope these make a great addition to your holidays or anytime! Have a Happy and Blessed Thanksgiving!


Pecan Bars
Yields 24
Pecan pie filling with a buttery shortbread crust
For the crust
  1. 1 cup unbleached all-purpose flour
  2. 1/3 cup packed brown sugar
  3. 1/4 cup toasted pecans, chopped coarse
  4. 1 teaspoon table salt
  5. 1/4 teaspoon baking powder
  6. 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
For the filling
  1. 1/2 cup packed brown sugar
  2. 1/3 cup light corn syrup
  3. 4 tablespoons unsalted butter, melted
  4. 1 tablespoon bourbon or dark rum (optional)
  5. 2 teaspoons vanilla extract
  6. 1/2 teaspoon table salt
  7. 1 egg, lightly beaten
  8. 2 cups toasted pecans, chopped coarse
For the crust
  1. Preheat oven to 350° and place baking rack in middle of oven. Lightly grease 9 inch square pan. Cut two pieces of parchment paper 9 inches wide and long enough to press in pan and have excess over sides. Line pan with the two piece of parchment paper by first pressing one into bottom of pan and up sides (you want hang over for handles). Lay the second piece the opposite way so you have hangover on the other two sides. This is so you can lift bars out easily. Lightly grease bottom and sides of paper. (See example of parchment paper placement in the last post picture)
  2. Place flour, brown sugar, pecans, salt, and baking powder in food processor. Process mixture until it resembles coarse cornmeal, about five 1-second pulses. Add butter and pulse until mixture resembles sand, about eight 1-second pulses.
  3. Press mixture evenly into prepared pan and bake until crust is light brown and springs back when touched, about 20 minutes.
For the filling
  1. While crust bakes, whisk together brown sugar, melted butter, corn syrup, bourbon (optional), vanilla, and salt in medium bowl until just combined.
  2. Add egg and whisk until incorporated.
  3. Pour filling on top of hot crust and sprinkle pecans evenly over top.
  4. Bake until top is brown and cracks start to form across surface, 22 to 25 minutes.
  5. Cool on wire rack for 1 hour. Remove bars from pan parchment handles and transfer to cutting board. Cut into bars that measure 1 1/2 inches by 2 1/4 inches.
Adapted from Cooks Illustrated The New Best Recipe
Adapted from Cooks Illustrated The New Best Recipe
Amy Kay's Kitchen


Leave a reply