pecan pie bars

warm toasted pecan pie bars

Last minute thanksgiving dessert? I GOT YOU. Make these delicious pecan pie bars!!!

Imagine the deep, buttery richness of pecan pie!! With a caramel like filling and the nutty toasted crunch from the pecans. It’s buttery from the crust and melts in your mouth. Its gooey, sticky, sweet and crunchy every bite!

Top it off with flaky sea salt to balance out that sweet flavor!

As soon as it comes from the oven, the kitchen fills with the warm scent of toasted nuts and caramel-butter.

Perfect with a cup of coffee, a swirl of whipped cream, or a scoop of vanilla ice cream!!

shortbread crust:

• 113g unsalted butter (softened to room temp)

• 45g caster sugar

• 1 tsp vanilla extract

• 150g all purpose flour

filling:

• 2 large eggs

• 35ml heavy cream

• 90g brown sugar

• 55ml maple syrup

• 10g all purpose flour

• 1/4 tsp vinegar

• 1 tsp vanilla extract

• 115g chopped pecans

Directions:

make the shortbread:

• Line a 7x7 square baking pan.

• In a bowl, combine room temp butter, sugar, and vanilla extract. Use a hand mixer to mix everything together.

• When everything is combined, slowly add in the flour. Mix until well combined!

• Fill the pan with the shortbread filling. Spread it evenly.

• Preheat the oven to 350f. While the oven is heating up , place the pan into the fridge to chill.

• When the oven is ready, bake for 15-17 minutes.It should be slightly golden on top and not shiny.

make the filling:

• When the shortbread is done, set it aside and lower the oven to 325f.

• In a bowl, add in the heavy cream, brown sugar, maple syrup, vanilla extract and eggs. Whisk together until smooth.

• Add in the all purpose flour and vinegar. Mix again.

• Add in the chopped pecans and mix.

• Pour the pecan filling on top of the shortbread pan and bake for 22-25 minutes. Edges should be firm and middle can be SLIGHTLY gooey. Depending on your oven it can take more than 25 min.

• Let it cool completely and let it chill in the fridge for 1-2 hours before slicing!