Pecan Bars

These buttery treats are made with an easy press-in-the-pan shortbread crust.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Pecan Bars

Source: Everyday Food, December 2004


For The Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten

For the Filling

  • 3/4 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 8 ounces (about 2 cups) pecans
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


  1. Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

  2. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

  3. Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

  4. Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

  5. Remove pan from heat. Whisk in cream and salt; mix in pecans.

  6. Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

  7. Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan.

  8. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.


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