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Best Brown Sugar Pecan Pie Bars with Shortbread Crust

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These Best Brown Sugar Pecan Pie Bars with Shortbread Crust feature a buttery, melt-in-your-mouth shortbread base, a rich and gooey brown sugar pecan filling, and just the right amount of crunch. They’re easier to serve than traditional pecan pie and perfect for feeding a crowd.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup cold unsalted butter, cut into small cubes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups chopped pecans, toasted
  • 1 cup pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the two long sides.
  2. Make the shortbread crust: In a food processor, combine 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Pulse to mix. Add cold cubed butter and 1 teaspoon vanilla extract. Pulse until mixture looks like coarse sand and holds together when pinched (15-20 short pulses).
  3. Press the mixture evenly into the bottom of the prepared pan. Prick the crust all over with a fork. Bake for 18-20 minutes until edges are just golden and center looks dry. Set aside to cool slightly. Leave oven on at 350°F.
  4. Toast the pecans: Spread chopped pecans and pecan halves on a baking sheet. Toast in the oven for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  5. Make the filling: In a large bowl, whisk together 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/4 cup flour until no lumps remain. Add 3 room-temperature eggs, 1/2 cup melted butter (cooled slightly), 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk until smooth and glossy (about 1 minute).
  6. Fold in the toasted chopped pecans using a rubber spatula. Reserve pecan halves for topping.
  7. Pour the filling over the warm pre-baked crust. Spread evenly. Arrange pecan halves on top in a decorative pattern.
  8. Bake at 350°F for 28-32 minutes. Filling should be set around the edges but still have a slight jiggle in the center. Let cool completely in the pan on a wire rack (at least 2 hours).
  9. Once completely cool, use parchment paper handles to lift the block out of the pan. Cut into 24 bars (6 rows by 4 rows) using a sharp chef’s knife, wiping the knife clean between cuts.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For a bourbon variation, add 2 tablespoons bourbon to the filling. Bars can be stored at room temperature for up to 4 days or frozen for up to 3 months. The flavors deepen after a day.

Nutrition

Keywords: brown sugar pecan pie bars, shortbread crust, pecan bars, dessert bars, holiday dessert, potluck dessert

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