No-Chill Pecan Pie Bars with Corn Syrup Filling
Buttery shortbread crust topped with a gooey pecan filling using corn syrup and brown sugar. These bars deliver classic pecan pie flavor in a quicker bar format, perfect for potlucks, holidays, or when you need dessert without a full pie. The pre-baked crust ensures a crisp base while the filling stays soft and chewy. This version skips the typical pie shell fuss for approachable, shareable squares.
Ingredients
Instructions
- 1
Combine flour, salt, and sugar in food processor and pulse until blended.
- 2
Slice one stick of butter into tablespoon pieces and add to processor. Pulse until mixture resembles coarse crumbs and appears dry.
- 3
Spray an 8x8-inch baking dish with nonstick spray.
- 4
Press dough firmly across the bottom of the dish, flattening with your fingers. Refrigerate for 15 minutes.
- 5
Preheat oven to 350 degrees Fahrenheit.
- 6
Bake the crust for 20 minutes until pale and set.
- 7
Melt the remaining stick of butter.
- 8
Whisk together eggs, pecans, brown sugar, corn syrup, vanilla, and melted butter in a bowl until combined.
- 9
Pour the pecan mixture over the baked crust.
- 10
Bake for 25 to 30 minutes until the filling is set but still slightly jiggly in the center.
- 11
Cool completely before cutting into squares.
Tips
For a crispier crust, bake it slightly longer (22-25 minutes) before adding the filling.
Let bars cool at least 2 hours before cutting for cleaner edges and easier serving.
Good to Know
Covered airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Assemble and bake completely up to 2 days ahead. Store covered. Crust alone can be baked and frozen for 1 month.
Cut into squares and serve at room temperature or slightly warm. Pairs well with coffee, tea, or vanilla ice cream.
Common Mistakes
Do not skip the crust pre-bake to avoid a soggy or doughy base.
Do not overbake the filling to avoid a tough, rubbery texture; slight jiggle in the center is correct.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
confidence 4
General Alternatives
FAQ
Can I use a 9x13-inch pan instead?
Yes, but reduce baking time by 5-7 minutes since the filling will be thinner. Check for doneness starting at 18 minutes.
What if my crust is too crumbly to press?
The dough should hold together when squeezed. If it does not, add 1-2 tablespoons of ice water to the processor and pulse again.
Can I freeze these bars?
Yes. Freeze cooled, cut bars in an airtight container for up to 3 months. Thaw at room temperature for 1-2 hours before serving.