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Two squares of pecan pie bars on a plate.

Pecan Pie Bars

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5 from 15 reviews

Description

These delicious pecan pie bars have a tender shortbread crust and a gooey scrumptious filling. Quick and easy to assemble, it’s the perfect holiday dessert! 

Ingredients

Scale

CRUST

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup butter, softened
  • 1/3 cup chopped pecans

FILLING

  • 1 14-ounce can sweetened condensed milk
  • 1 large egg, room temperature
  • 1–1/2 teaspoons vanilla extract
  • 1–1/2 teaspoons lemon juice
  • Pinch of salt
  • 1–1/4 cups butterscotch morsels
  • 1 cup pecans, coarsely chopped

OPTIONAL GARNISH

  • Shredded coconut, sweetened or unsweetened

Instructions

  1. Preheat oven to 350 degrees F. With cooking spray, lightly coat the sides of a 9X13 baking dish. Drape an over-sized piece of parchment paper over the long sides of the pan.
  2. In a mixing bowl, combine flour and sugar. Cut in the butter until mixture resembles coarse meal. Add 1/3 cup of chopped pecans to the bowl. Stir until mixed. Press the shortbread mixture firmly onto the bottom of the baking dish (not the sides). Bake at 350° F for 15 minutes, or until the edges are ever-so-slightly golden brown. Don’t overbake! We want a light tender crust.
  3. In a large bowl, add the wet ingredients and a pinch of salt. Beat until smooth. Stir in the butterscotch morsels and 1 cup of chopped pecans. Pour the mixture over the crust and spread it out evenly.
  4. Bake for 20-25 minutes or until lightly browned. Remove from oven. Cool. Cover the pan with wax paper and chill in the refrigerator for 30 minutes. Using the over-sized parchment paper as handles, remove the large bar from the pan. Place it on a cutting board. With a sharp knife, slice the rectangle into 36 pecan pie bars.
  5. Before serving, sprinkle a festive amount of shredded coconut over the pecan pie bars.

Notes

MAKE AHEAD RECIPE: Bake the shortbread crust up to 3 days in advance. Keep it tightly covered in the fridge. Combine the caramel syrup in advance and refrigerate. When ready to assemble, layer chocolate chips and pecans inside the crust. Rewarm caramel syrup on stovetop or in the microwave until it’s pourable. 

NO BUTTERSCOTCH MORSELS IN THE PANTRY? Use chocolate chips instead! 

  • Prep Time: 20
  • Cook Time: 35
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mexican, American

Find it online: https://www.confettiandbliss.com/pecan-pie-bars/