Pecan Pie Bars

Before you start

Pecan pie bars replace a fragile pie crust with a thick pressed shortbread and spread the filling in a rectangular pan, so a single batch serves a crowd and travels well. The filling is the familiar mix of eggs, corn syrup, brown sugar, butter and a lot of pecans, which bakes into a glossy, caramel-like layer.

Two stages keep the base crisp. Bake the shortbread first until lightly golden, then pour the filling onto the hot crust so it starts setting immediately instead of soaking in. The filling is done when the edges are puffed and the center wobbles only slightly as a whole, like set gelatin, rather than rippling like liquid. Bars sliced warm run; give them time to cool and a short chill.

Ingredients

• Shortbread base225 g (1 cup) unsalted butter — softened
• 100 g (½ cup packed) light brown sugar
• ½ tsp fine salt
• 250 g (2 cups, spooned and leveled) all-purpose flour
• Filling4 large eggs
• 240 ml (1 cup) light corn syrup
• 200 g (1 cup packed) light or dark brown sugar
• 55 g (4 tbsp) unsalted butter — melted and slightly cooled
• 2 tsp vanilla extract
• ¼ tsp fine salt
• 300 g (3 cups) pecans — coarsely chopped, or a mix of halves and pieces

Method

1. Heat the oven to 175°C (350°F). Line the pan with parchment, leaving an overhang on the long sides, and grease the exposed ends.
2. Beat the softened butter, brown sugar and salt until creamy. Add the flour and mix on low until the dough clumps together. Press it evenly into the pan, building it up 1 cm at the sides to hold the filling.
3. Bake the base for 18 to 20 minutes, until puffed and light golden at the edges.
4. While the base bakes, whisk the eggs in a large bowl until uniform, then whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Stir in the pecans.
5. Pour the filling over the hot base and spread the nuts evenly. Bake for 25 to 30 minutes, until the edges are puffed and the center moves only slightly as one piece when you nudge the pan.
6. Cool in the pan on a rack for 2 hours, then refrigerate for 1 hour. Lift out and cut into 24 bars with a long knife, wiping it clean between cuts.

Tips for success

• Toast the pecans for 6 to 8 minutes before chopping for a more pronounced nutty flavor.
• Mix the filling gently. Vigorous whisking adds air that rises as foam and leaves a dull, cracked top.
• If the nuts on top darken before the center sets, lay foil loosely over the pan for the last 10 minutes.

Substitutions

Light corn syrup

Golden syrup or maple syrup work. Maple makes a thinner filling with a strong maple taste; add 1 extra tablespoon of flour to the filling to help it set.

Pecans

Walnuts make a slightly more bitter, less buttery bar. A mix of pecans and chopped dark chocolate (100 g) is a popular twist.

Shortbread base

A graham cracker crust (200 g crumbs and 85 g melted butter) baked for 10 minutes gives a sweeter, softer base.

Variations

Bourbon pecan pie bars

Add 2 tbsp bourbon to the filling with the vanilla. Most of the alcohol flavor stays; it does not fully cook off.

Chocolate pecan pie bars

Scatter 100 g chopped semisweet chocolate over the hot base before pouring in the filling.

Troubleshooting

Filling is runny after cooling

It was underbaked. The center should wobble as a single mass, not ripple. Add 5 minutes and check again next time.

Filling separated into a sugary layer

The oven was too hot or the bars overbaked, causing the eggs to curdle. Check the oven temperature and pull the pan at the slight wobble.

Base is soggy

It was not baked long enough before the filling went on. Bake until the edges are golden and pour the filling onto it hot.

Storage

Because the filling is egg-based, store the bars covered in the refrigerator for up to 5 days. Do not leave them out more than 2 hours. Freeze for up to 3 months and thaw in the refrigerator.

Safety notes

Do not taste the raw filling or base dough, which contain raw egg and flour. Contains egg, milk, wheat and tree nuts.