Buttery, sweet Pecan Pie Bars with a shortbread crust, caramel filling, and crunchy pecans. Perfect for holidays or dessert tables.

Scale

Crust:

1 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

Filling:

3 large eggs

1 cup light corn syrup

1/2 cup brown sugar, packed

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecans, chopped

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1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.

2. Cream butter and sugar, add vanilla, then flour and salt. Press into pan and bake 15–18 minutes.

3. Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in pecans.

4. Pour filling over warm crust, bake 25–30 minutes until set and golden.

5. Cool completely, lift out with parchment, and cut into squares.

Swap pecans with walnuts or almonds.

Drizzle melted chocolate for extra sweetness.

Add 1 teaspoon maple syrup for richer caramel flavor.

Store in airtight container at room temperature for up to 4 days.