Pecan Pie Bars
Pecan pie bars put a sticky nut-and-chocolate filling over a baked shortbread base. Cool the pan fully before lifting and cutting neat squares.
- Prep Time: 20 mins
- Cook Time: About 60 to 75 mins
- Total Time: About 1 hr 20 mins to 1 hr 35 mins plus cooling
- Yield: 24 bars 1x
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar for crust
- 2 1/3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 cups pecan halves and pieces
- 3 large eggs
- 3/4 cup corn syrup
- 1/2 cup light brown sugar for filling
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 4 ounces chopped semisweet chocolate
- 4 ounces chopped chocolate-covered toffee bars
- Flaky sea salt to finish
Instructions
- Heat the oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment, leaving a paper overhang.
- Beat butter, crust sugar, flour and kosher salt into coarse crumbs. Press into the pan and bake about 25 to 30 minutes until lightly browned. Cool 10 minutes.
- Toast the pecans on a separate tray for 8 to 10 minutes until fragrant, then cool.
- Whisk eggs, corn syrup and filling sugar until smooth. Stir in molasses and vanilla, then fold in toasted pecans, chocolate and chopped toffee.
- Pour over the baked crust. Bake another 25 to 35 minutes until the edges are set and the center barely moves. Sprinkle with flaky salt, cool completely, then lift and cut.
Find it online: https://recipenly.com/pecan-pie-bars/