Gooey Pecan Pie Bars
These pecan pie bars are so much better than pecan pie. They have a shortbread crust, a gooey pecan pie filling, and are filled with BOTH toffee and chocolate chips. It does not get richer or better than this. They are also easier to make than pecan pie because instead of messing around with a pie crust you just press the shortbread crust into a dish and bake it. They are perfect for your next holiday party. Let me tell you exactly how to make my gooey pecan pie bars.
Shortbread crust:
The base of these gooey pecan pie bars is a buttery, crisp shortbread crust. The best thing about the shortbread crust here is that you don’t have to worry about rolling it out. Simply pulse the ingredients together in a food processor, dump into your baking dish, and press down into a flat, even layer. In a food processor combine cold unsalted butter, all purpose flour, powdered sugar, and salt. Pulse until it is all combined and the butter is in very small pieces, think smaller than a pea. It will appear to be very dry and powdery, and that is okay!
Dump it into a greased and parchment lined 8X8 baking dish. Smooth into an even layer and use your hands or the bottom of a cup to pack it down tightly into a smooth layer. Next, bake at 350 degrees Fahrenheit for 12-15 minutes. The edges will be turning golden brown. Now remove from the oven and make your pecan pie filling.
Gooey pecan pie filling:
Now onto the pecan pie filling. In a medium size bowl whisk together melted butter, corn syrup, brown sugar, eggs and egg yolk, vanilla, and salt. Whisk until fully combined. Then, add in pecans, chopped toffee, and chocolate chips. I used semi-sweet. Mix until evenly distributed and pour into the previously baked shortbread crust. Bake in a preheated oven on the middle rack for 20-24 minutes. The center should be set and the filling will be bubbling. Allow pecan pie bars to cool fully before slicing.
For more recipes check out my lemon pie bars here.
Gooey Pecan Pie Bars
Ingredients
Shortbread crust
- 1/2 cup unsalted buter, cold
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
Pecan pie bar filling
- 2 tbsp unsalted butter, melted
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup pecans
- 2/3 cup toffee, chopped or toffee bits
- 2/3 cup semi-sweet chocolate chips
Instructions
Shortbread crust
- Preheat oven to 350° and place oven rack in middle position. Grease and line an 8X8 baking dish with parchment paper and set aside.
- Using a food processor combine cold butter, all purpose flour, powdered sugar, and salt. Pulse several times until butter pieces are very small, smaller than a pea. It will still look very powdery, that is ok. This can also be done with a pastry cutter or even your fingers but is much faster in a food processor.
- Dump mixture into prepared baking dish and press into a tight even layer using the bottom of a cup or something similar. Make sure to pack down tightly. Bake in preheated oven for 12-15 minutes. The edges will be slightly golden brown. Set aside and make the filling, leaving the oven at 350°.
Pecan pie bar filling
- In a large mixing bowl whisk together melted butter, light corn syrup, brown sugar, eggs, egg yolk, vanilla, and salt. Whisk until fully combined. Next, add in the pecans, chopped toffee or toffee bits and chocolate chips. Mix to incorporate evenly. Pour over previously baked shortbread crust. Place back in oven for 20-24 minutes. The center should be set and the filling bubbling all over. Top with flaky sea salt if desired. Allow to fully cool before slicing.