Southern Pecan Bars
Here’s a simple twist on the classic Southern Pecan Pie – Pecan Bars! Start with a tender crust, freshly baked and ready to serve as a delectable vessel to hold that creamy filling full of crunchy toasted pecans. A delicious addition to any dessert buffet!
Equipment
- baking dish, 9" x 13"
Ingredients
- For the crust:
- 2 cups flour
- ¾ cup butter, 1-½ sticks, room temperature
- ⅔ cup powdered sugar
- ⅛ teaspoon kosher salt
- For the pecan filling:
- 1 cup dark brown sugar
- 4 extra-large eggs, room temperature
- 1 cup corn syrup
- ¼ cup butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups chopped pecans, lightly toasted
Instructions
- For the crust:
- Preheat the oven to 350-degrees. Spray the baking dish, line with parchment paper, leaving enough overhang to lift the bars out. Then spray the paper again.
- In a large bowl, whisk the flour together with the powdered sugar and kosher salt.
- Cut the butter into smaller pieces, about 1 tablespoon each, and toss into the flour mixture.
- Using a pastry blender, work the butter into the flour until it looks like coarse meal.
- Pour the crust mixture into a 9” x 13” baking dish that has been sprayed with a cooking spray. Press the dough evenly into the bottom of the baking dish and about 1" up the sides.
- Bake the crust in a 350-degree oven for 20 minutes or until it is set. Let the crust cool for about 15 minutes. While the pastry cools make the filling.
- For the pecan filling:
- In a large bowl whisk the brown sugar with the eggs, corn syrup, butter, vanilla extract and kosher salt.
- Stir in the pecans.
- Pour the filling over the top of the pastry crust.
- Bake for 30 to 35 minutes or until the filling is just set in the center. (Internal temperature should be around 195-degrees.) Cool the pecan bars in the baking pan set on a wire rack. Once completely cool, cut into bars.
Notes
Lining the baking dish with parchment paper allows you to lift the bars out of the pan for easier cutting. Make sure you spray the parchment paper as well as the pan.
You can use an instant read thermometer to check the internal temperature of the filling to make certain it's set.
For a cleaner cut, you can chill the bars before cutting.