• Prep Time: 20 mins
  • Cooking Time: 65 mins
  • Serves: 16

Thick Pecan Pie Bars

  • Recipe Submitted by on

 Ingredients List

  • For the top layer
  • 3/4 cup (150g | 5.3oz) firmly packed light brown sugar
  • 1/4 cup (37.5g | 1.3oz) unbleached all-purpose flour
  • 2 tbsp corn starch
  • 1 tsp salt (I use Himalayan salt)
  • --
  • 4 large eggs
  • 1½ cup (360ml) dark corn syrup
  • 1 tablespoon pure vanilla extract, (store-bought or homemade)
  • 1/4 cup (60g | 2.1oz) butter, melted
  • ---
  • 2-1/2 cups (250g | 8.8oz) raw pecans
  • For the shortbread cookie layer
  • 1 cup (240g | 8.5oz) butter, softened
  • 1/2 cup (60g | 2.1oz) powdered sugar
  • ---
  • 1-1/2 cup (225g | 7.9oz) unbleached all-purpose flour
  • 1/4 cup (28g | 1oz) corn starch


For the top layer
Start by making the filling for the top layer: Combine the flour, brown sugar, corn starch and salt in a mixing bowl and mix well with a whisk until evenly combined and all the lumps have been broken down.
Beat in the eggs, one at a time, mixing well with a wooden spoon between each addition. Then, add the vanilla extract and corn syrup and mix until well incorporated. Finally, stir in the melted butter.
For a silkier, thicker filling, strain the mixture through a fine mesh sieve and then let it stand for about 30 minutes at room temperature, stirring occasionally.
While the mixture is resting, make the cookie layer.

For the cookie layer
Grease and line a 9"x 9" baking pan with parchment paper, leaving a bit of an overhang on either side for easy removal of the bars.
Preheat your oven to 350°F
In a large mixing bowl, cream the butter and sugar with an electric mixer on high speed until very light and fluffy, about 5 minutes.
In a separate bowl, combine the flour and cornstarch and then add them to the creamed butter mixture. Mix on low speed until just combined.
Spread this cookie batter evenly onto the bottom of the prepared baking pan and bake for 15 minutes, or until the edges just barely start to turn brown.
Remove from the oven arrange the pecans nicely and evenly across the top; give the reserved filling a final stir and delicately pour it all over the pecans.
Return the pan to the oven and bake for an additional 50 minutes, or until the filling is set around the edges and jiggles ever so slightly in the center if you shake the pan a little.
Kill the heat, leave the oven door ajar and leave the bars in there to cool until you can safely handle the pan with your bare hands.
Let the bars cool completely at room temperature and then place them in the fridge until they are completely chilled, at least 6 hours but preferably overnight, before attempting to cut them.
The best way to cut these bars is to delicately saw through the different layers with a long serrated knife held parallel to your cutting board.
Keep the finished bars in an airtight container in the refrigerator for up to a week.

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