This is truly the best ever gooey pecan pie bar recipe!
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This is s sponsored post for Back2Basics Barrel Aged Maple Syrup, a brand that is available at back2basicsom.com. My opinions are honest and 100% my own.
The best ever gooey pecan pie bar recipe. Seriously guys, I’m not lying. Made with a shortbread crust and a gooey caramel pecan topping, this is my best ever dessert. They are amazing. Truly, truly amazing.
I made these to bring to the boyfriend’s parents house for dinner one weekend. The plan was to bring the whole batch over and leave what was left over. I hate having leftover treats in my house during the week because I
like LOVE to eat them. I try to be healthy during the week…
But then I tasted them. And there was no way in hell that I wasn’t keeping some leftovers in the house. The boyfriend agreed. So we brought the appropriate amount so that everyone could have some dessert. Then we proceeded to binge eat them for the rest of the weekend. I felt awful Sunday night, but it was totally worth it because this is the best gooey pecan pie bar recipe.
Now if you don’t believe me, that’s ok. I understand. I’ve repeatedly told you I’m not a baker. And maybe this was just a fluke, but regardless, still worth trying!
Pecan pie just not your thing? Well, it should be after this recipe! BUT, if you’re not sold, I’ve got some other awesome sweet treats for you to try:
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Let’s Make this Gooey Pecan Pie Bar Recipe!
Finally, right? Like most of my desserts, this is another easy to make one.
Shortbread has become my new go-to crust for bar recipes. It’s super easy to make and is absolutely DELICIOUS. In this recipe, we bake it and then add the pecan pie filling right on top of the hot shortbread so it soaks in just a little bit. It’s so awesome.
If you like shortbread, check out these homemade Twix candy bars – they are sweet, salty and delicious!
Now I used the maple syrup from Back2Basics Barrel Aged Creations because it awesome, but you can substitute any maple syrup. However, if you are looking for a good 100% pure barrel aged maple syrup, check them out, it’s pretty good stuff.
Once you’ve sliced your bars, I recommend keeping them in the fridge if it’s warm in your house because the filling will start to melt. However, when I made these it was 90 degrees in downtown San Diego (fall…where are you??) so if you live in a cooler area you may be just fine.
That is, if you don’t just eat them all once they’ve cooled. Or not cooled. I’m not here to judge.
Best gooey pecan pie bar recipe ever, right?
AND….don’t forget to download your FREE copy of my cookbook “13 Easy to Make Holiday Side Dishes.”
- 1 cup flour
- 1/2 cup sugar
- 2 sticks cold butter cut in pieces
- 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 cups pecan halves or pieces
- 2 tbsp. whipping cream
- 1 stick salted butter
- 1 cup brown sugar
- 1/3 cup corn syrup
- 1/2 tsp. vanilla extract
- 1 tbsp. maple syrup
Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
Combine flour, sugar and salt in a food processor.
Add in the butter, one piece at a time, pulsing until a dough forms.
Add the vanilla extract and mix. Press the dough into the lined pan.
Bake for 15-17 minutes.
Combine all the pecan pie topping ingredients in a saucepan and heat until bubbling.
Pour mixture on top of HOT shortbread.
Return to the oven and bake another 15 minutes. Remove from oven and let cool. I put them in the refrigerator to cool to speed it up.
Once cool, remove from the baking dish, take the parchment paper off, and slice into bars.
The bars can be stored in an airtight container. I recommend keeping them in the fridge so they don't melt.