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pecan bars cut and piled up on a sheet pan
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5 from 3 votes

Pecan Pie Bars

Individual pecan pie bars with a shortbread crust
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 40 bars
Calories: 158kcal
Author: Louise

Equipment

Ingredients

Shortbread Crust

  • cup white sugar
  • 1 cup salted butter room temperature
  • ½ tsp fine grind sea salt
  • 2 tsps vanilla extract
  • 2 cups flour all purpose

Pecan Pie Filling

  • cup light corn syrup
  • ¾ cup white sugar
  • 6 TBSP salted butter
  • ¼ tsp fine grind sea salt
  • 1 Tbsp blackstrap molasses
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1-1½ cups pecan pieces

Instructions

Shortbread Crust

  • Cream the butter and sugar together either using a hand mixer, stand mixer or by hand with a wooden spoon. Add in the vanilla extract and the sea salt. Mix to combine.
  • Add the flour and mix to combine until you have a crumbly mixture. I start out with a wooden spoon and then finish mixing with my hands because it's easier! 
    When all of the flour is combined and you have crumbly mixture, pour it out onto a cutting board or clean surface. You don't have to flour the surface, the dough won't stick. 
    Press the mixture together until you have a ball of dough. 
  • Prepare your 9" x 13" pan by coating with a little butter and lining with parchment paper.
    Press the shortbread dough into the pan. I usually start at the edges and form those first and then press the rest into the bottom of the pan.
  • Put the pan into the refrigerator to chill for about 30 minutes. I usually make the filling while the shortbread is chilling.
  • Preheat the oven for 5-10 minutes on 425℉/220℃. Even though the Ninja Foodi oven has a short preheat time, I let it preheat longer for this recipe. 
    Place the tray with the shortbread on the middle rack. In the Ninja Foodi XL oven, I used level #2. 
    Bake on 425℉ for 10 minutes. Remove and let cool 5-10 minutes. 

Pecan Pie Filling

  • Add the corn syrup, sugar, and butter to the pot and heat on high, stirring frequently. Add salt and blackstrap molasses. Stir until the sugars dissolve and the butter melts. Turn off the heat. 
  • With the pot turned off, let the sugar mixture cool slightly. I usually transfer it to a large measuring cup with a pour spout to make it easier to temper the eggs, but you don't have to. 
  • Beat three eggs with the vanilla extract in a medium size mixing bowl.
  • When the sugar mixture has cooled slightly, it's time to temper the eggs. Give the sugar mixture a stir and pour about ¼ cup of the warm sugar/molasses mixture into the eggs. Whisk until combined. If you see any strands of cooked egg, your sugar/molasses mixture is too hot. Stop and wait for it too cool longer. Continue adding the sugar/molasses mixture ¼ cup at a time until you have a good cup of the sugar/molasses mixture mixed in with the eggs. 
  • Then you can pour the remaining filling into the egg mixture and whisk until combined.

Assemble & Bake

  • Pour the sugar/molasses pecan pie filling over the shortbread and sprinkle the pecans on top, covering most of the surface.
  • No need to preheat the oven this time, put the tray into the oven and bake at 325℉/165℃ for 30 minutes. 
  • Remove from the oven and allow to cool at room temperature for 1-2 hours. Then you can either cut and serve or refrigerate for several hours or overnight before cutting. Serve & Enjoy!

Notes

Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.
 
 

Nutrition

Serving: 1bar | Calories: 158kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 37mg | Fiber: 1g | Sugar: 12g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg