A shortbread crust is topped with chewy pecan filling for a bar that is part pie, part cookie, and 100% delicious. These sweet pecan bars are a must-make for your holiday table or cookie exchange!
Line a 13x9-inch metal pan with foil allowing an overhang about 2 inches off the sides. Lightly grease the foil.
In a food processor, blend together flour, butter, powdered sugar and salt until the mixture resembles coarse sand. This will not look like dough – that’s ok! Press firmly the into the bottom of the prepared pan and slightly up the sides. Bake until the edges are golden, about 20 minutes.
Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, vanilla, flour and pecans and mix until just combined. The mixture will resemble cookie dough.
Spread the filling over the baked crust. It’s ok if some of the crust peeks through; the filling will more evenly distribute as it bakes to cover the crust.
Bake until the filling is very bubbly and a deep caramel color, about 30 to 35 minutes. Remove from the oven and allow bars to cool completely in the pan.
Remove the bars from the pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray.
Notes
You can add the filling to the hot crust, straight from the oven. Just be sure to be careful of the hot edges of the pan.Can be stored in an airtight container for up to 3 days.Helpful resources:
Make sure you know how to measure flour correctly. Use this same method for measuring the powdered sugar.