Pecan Pie Bars
Why this recipe works
- Crisp base, sticky topping: The shortbread is baked before the filling is added, giving the bars a firm, buttery base beneath the soft pecan layer.
- Layered sweetness: Brown sugar, golden syrup and maple syrup create a rounded caramel flavour rather than a flat, one-note sweetness.
- Easy to portion: Baking the filling in a square tray makes the bars simpler to slice, serve and transport than a traditional pie.
Get the most out of this recipe
Timing notes
- Cool before slicing: The filling needs time to firm up after baking; slicing too soon can make the bars slump or smear.
- Best texture for serving: Serve chilled for the neatest bars, or let them stand briefly at room temperature for a softer, more caramel-like bite.
Common mistakes
- Do not add eggs to hot syrup: Let the syrup mixture cool briefly before whisking in the eggs, otherwise the heat can scramble them.
- Watch the final bake: The centre should be set with a slight wobble; baking until fully firm can make the filling tough once cooled.
Ingredient notes
- Pecan texture: Roughly chopped pecans give the bars a better balance of crunch and sliceability than leaving all the nuts whole.
- Syrup choice: Using more golden syrup in place of maple gives a milder, more treacle-like sweetness; maple brings a deeper, more aromatic note.
Make-ahead tips
- Bake ahead: These bars are well suited to making in advance because chilling helps the filling set cleanly.
- Freeze after slicing: Wrap the cooled bars well, freeze, then defrost overnight in the fridge before serving.
Equipment you'll need
Ingredients
Shortbread base
Pecan filling
Instructions
- Heat the oven to 175°C (350°F). Line a 23 cm square baking tray with parchment paper, leaving an overhang for lifting out later.
- Make the shortbread: beat the butter, caster sugar, vanilla and salt until smooth and creamy. Add the flour and mix just until a soft dough forms.
- Press the dough evenly into the lined tray. Bake for 18 to 22 minutes until pale golden at the edges and set in the centre.
- While the base bakes, roughly chop the pecans. In a saucepan over low heat, warm the brown sugar, golden syrup and maple syrup just until the sugar dissolves and the mixture looks glossy, 2 to 3 minutes.
- Take the pan off the heat and leave the syrup mixture to cool for 5 minutes so it does not scramble the eggs. Whisk in the eggs until fully combined, then stir in the pecans.
- Pour the pecan filling over the hot shortbread base and spread it into an even layer. Bake for 22 to 28 minutes until the centre is set with a slight wobble and the top is deeply golden.
- Cool completely in the tray so the filling firms up, at least 15 minutes. Lift out using the parchment overhang and slice into 12 bars.
Recipe notes
Tips
- For clean slices, cool the traybake fully, then wipe the knife between cuts.
- If the top is browning too quickly near the end, loosely cover the tray with foil for the final 5 to 10 minutes of baking.
- If you are pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark or an equivalent pasteurised egg product.
Substitutions
- Replace Maple syrup with Golden syrup for a milder, more traditional treacle-like sweetness.
- Replace Brown sugar with Light brown sugar for a lighter caramel flavour and paler filling.
- Replace Pecan nuts with Walnuts for a similar texture and a slightly more bitter, toasty finish.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. For the neatest texture, keep chilled and bring to room temperature for 10 to 15 minutes before serving; freeze bars well wrapped and defrost overnight in the fridge.
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Recipe overview
- Servings: 12 pieces
- Total time: 1h 35min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Pecans Tree nuts Wheat
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