Ingredients
For the shortbread crust:
3/4 cup (170 g) unsalted butter, melted
1/2 cup (100 g) packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon fine salt
2 cups (250 g) all-purpose flour
For the pecan filling:
3 large eggs, at room temperature
1 cup (240 ml) light corn syrup
3/4 cup (150 g) packed light brown sugar
1/4 cup (57 g) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1/4 teaspoon fine salt
2 1/2 cups (about 250 g) pecan halves, coarsely chopped
Instructions
1. Heat the oven to 350°F (175°C) with a rack in the center. Line a 9×13-inch metal pan or a quarter sheet pan with parchment, leaving a 2-inch overhang on the two long sides to use as a sling.
2. Crust: In a bowl, stir the melted butter, brown sugar, vanilla and salt until smooth. Add the flour and stir until a soft, crumbly dough forms. Press it evenly over the bottom of the pan with your fingers or the bottom of a measuring cup.
3. Par-bake the crust for 18 to 20 minutes, until the edges are light golden and the center looks dry and set.
4. Filling: While the crust bakes, whisk the eggs in a large bowl. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Stir in the chopped pecans.
5. Pour the filling over the hot crust and spread the pecans evenly to the edges with an offset spatula.
6. Bake for 28 to 35 minutes, until the edges are set and slightly puffed and the center jiggles only slightly when you nudge the pan. The center of the filling should read about 200°F (93°C) on an instant-read thermometer. If the edges brown too fast, tent loosely with foil.
7. Cool the pan on a wire rack for about 1 1/2 hours, until it reaches room temperature. Then cover and refrigerate for at least 1 hour, so the bars set and cut cleanly.
8. Lift the slab out with the parchment sling. Use a sharp knife, wiped clean between cuts, to cut 24 bars (4 rows by 6). Serve cool or at room temperature.
Notes
Real ready time: about 3 hours 45 minutes (20 min prep + 55 min baking + about 2 1/2 hours of cooling and chilling). The Total below includes this inactive time.
Don’t skip the par-bake. It keeps the crust crisp under the wet filling.
Pan size: a quarter sheet pan (about 12 x 9 inches inside) is slightly smaller than 9×13, so the bars are a little thicker and may need the full bake time. A glass pan bakes slower; add a few minutes.
For 15 larger bars, cut 3 rows by 5.
Corn syrup swap: pure maple syrup or golden syrup in the same amount; the filling may set slightly softer and taste different.
Food safety and storage: the filling contains eggs. Refrigerate the bars within 2 hours (1 hour above 90°F), covered, and eat within 3 to 4 days. Freeze wrapped bars up to 3 months (quality guideline); thaw in the fridge.
Nutrition is an estimate per bar (1 of 24), calculated from standard USDA FoodData Central values. It varies with brands and bar size.
- Prep Time: 20 minutes
- Cool and chill: 2 hours 30 minutes
- Cook Time: 55 minutes (par-bake 18-20 min + bake 28-35 min, top of ranges)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian