Southern Pecan Pie Bars (Printer-Friendly)

Buttery shortbread squares topped with caramelized pecans—an easy, crowd-pleasing Southern favorite.

# List of Ingredients:

→ Shortbread Crust

01 - 1 cup (2 sticks) salted butter, melted
02 - 1/2 cup granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 2 cups all-purpose flour

→ Pecan Filling

05 - 3 large eggs, at room temperature
06 - 1 cup light brown sugar, packed
07 - 1 cup light corn syrup
08 - 2 tablespoons all-purpose flour
09 - 2 cups pecans, coarsely chopped

# Preparation Steps:

01 - Line a 9 x 9-inch baking pan with parchment paper, allowing excess paper to hang over two sides for easy removal.
02 - Combine melted salted butter, granulated sugar, vanilla extract, and all-purpose flour in a bowl. Mix until a soft, cohesive dough forms.
03 - Press dough firmly and evenly into the prepared pan to create a uniform layer. Bake in a preheated 300°F oven for 10 to 15 minutes, until set but not browned.
04 - In a large bowl, whisk eggs until well blended. Add brown sugar, light corn syrup, and all-purpose flour, mixing until smooth. Fold in chopped pecans until evenly coated.
05 - Pour pecan mixture over the warm crust. Increase oven temperature to 350°F and bake for 25 to 30 minutes, until the surface is golden and the center is just set with a slight jiggle.
06 - Remove pan from oven and allow bars to cool completely on a wire rack, then refrigerate to firm up for clean slicing.
07 - Use parchment paper handles to lift bars from the pan. Slice into squares with a sharp knife, wiping the blade between cuts for neat edges.

# Additional Suggestions:

01 - Chill bars completely in the refrigerator before cutting to help filling set and ensure tidy slices.
02 - Toasted pecans will intensify the nutty flavor; toast lightly before chopping for best results.
03 - Store bars in an airtight container in the refrigerator for up to five days or wrap individually and freeze for longer storage.
04 - All-purpose flour should be measured by fluffing, then spooning and leveling for recipe accuracy.

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