Gooey Pecan Bars With Buttery Shortbread Crust

A white plate with several stacked pecan bars, featuring a golden crust and a generous layer of chopped pecans in a caramel topping. The plate rests on a light-colored cloth.

Gooey Pecan Bars With Buttery Shortbread Crust

These pecan bars are a Southern favorite featuring a buttery shortbread crust, rich brown sugar-pecan topping, and a sprinkle of flake sea salt. Perfect for make-ahead entertaining or gifting, they’re easy to bake, slice, and share with friends and family.

Course Dessert

Cuisine American

Keyword baking, buttery, sweet

Servings bars

Calories 263

Author Gina Dickson

Ingredients

Crust

1¾ cups all-purpose flour 8 ounces
6 tablespoons granulated sugar 2¾ ounces
½ teaspoon table salt
8 tablespoons unsalted butter melted

Topping

¾ cup packed 5¼ ounces light brown sugar
½ cup light corn syrup
7 tablespoons unsalted butter melted and hot
1 teaspoon vanilla extract
½ teaspoon table salt
4 cups pecan pieces 1 pound, toasted

Garnish

1/2 teaspoon flake sea salt

Instructions

Make the Crust

Adjust oven rack to lowest position and heat oven to 350 degrees Fahrenheit.
Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray.
Whisk flour, sugar, and salt together in a medium bowl.
1¾ cups all-purpose flour, 6 tablespoons granulated sugar, ½ teaspoon table salt
Add melted butter and stir with a wooden spoon until dough begins to form.
8 tablespoons unsalted butter
Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in your palm.
Evenly scatter tablespoon-size pieces of dough over the pan.
Press and smooth dough into an even layer across the bottom of the pan using your fingertips and the palm of your hand.

Toast the Pecans

Spread pecans in a single layer on a rimmed baking sheet.
Toast in a 350-degree Fahrenheit oven until fragrant and slightly darkened, 5 to 10 minutes, shaking the sheet halfway through baking. Keep an eye on them; if they look done, pull them out.

Make the Topping

Whisk brown sugar, corn syrup, melted butter, vanilla, and salt in a medium bowl until smooth (mixture will look separated at first), about 20 seconds.
¾ cup packed, ½ cup light corn syrup, 7 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon table salt
Fold pecans into the sugar mixture until evenly coated.
4 cups pecan pieces
Pour topping over crust and spread with a spatula, pushing to edges and corners (some bare spots may remain).
Bake until topping is evenly distributed and rapidly bubbling across the entire surface, 23 to 25 minutes.

Finish the Bars

Transfer pan to a wire rack to cool and lightly sprinkle with flake sea salt
1/2 teaspoon flake sea salt
Let bars cool completely in the pan, about 1½ hours.
Cut into 24 bars and serve. (Bars can be stored at room temperature for up to 5 days.)

Notes

Storage and Reheating

Room Temperature: Store tightly covered for up to 3 days.
Fridge: Keep in an airtight container up to 5 days.
Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in a 300°F oven for 5 to 10 minutes for that just-baked aroma.

Nutrition