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Chewy Brown Butter Pecan Pie Bars with Shortbread Crust

Chewy Brown Butter Pecan Pie Bars with Shortbread Crust

All the rich, decadent flavor of traditional pecan pie with half the hassle! A melt-in-your-mouth buttery vanilla shortbread crust smothered in gooey brown butter caramel, toasted pecans, and pure maple syrup. The ultimate make-ahead holiday and Thanksgiving dessert bar!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Bar Cookies, Dessert, Holiday Baking
Cuisine: American Holiday Baking, Southern Comfort
Calories: 395
Ingredients Method Nutrition

Ingredients
  

For the Melt-in-Your-Mouth Shortbread Crust
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar for delicate sweetness
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 tsp fine sea salt balances crust flavor
  • 1 tsp pure vanilla extract warm aromatic notes
For the Gooey Brown Butter Pecan Topping
  • 1/2 cup unsalted butter browned in a saucepan until nutty and fragrant
  • 1 cup dark brown sugar packed for rich caramel depth
  • 1/3 cup pure maple syrup or honey / light corn syrup
  • 1/4 cup heavy whipping cream for velvety caramel body
  • 1 tsp pure vanilla extract added off heat
  • 1/2 tsp flaky sea salt for topping finish
  • 3 cups raw pecan halves roughly chopped

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy lifting.
  2. Make the Shortbread Crust: In a mixing bowl, beat softened butter, granulated sugar, and vanilla extract until creamy. Add flour and salt, mixing on low speed until a soft crumbly dough forms. Press dough firmly and evenly across the bottom of the prepared pan.
  3. Bake the Crust: Bake at 350°F for 18 to 20 minutes until the edges are lightly golden and set. Remove and set aside while making the filling.
  4. Brown the Butter: In a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup butter. Swirl pan occasionally as butter foams and crackles. After 4 to 5 minutes, golden brown specks will form on the bottom with an irresistible nutty aroma. Immediately add dark brown sugar, maple syrup, and heavy cream.
  5. Simmer Caramel & Add Pecans: Whisk the caramel mixture over medium heat for 2 to 3 minutes until bubbling and glossy. Remove from heat, stir in vanilla extract, and fold in chopped pecans until thoroughly coated.
  6. Pour & Bake: Pour warm pecan caramel filling over the warm par-baked crust, smoothing evenly to the corners. Return to oven and bake at 350°F for 20 to 22 minutes until filling is bubbly across the center.
  7. Cool & Slice: Transfer pan to a wire rack and sprinkle flaky sea salt over the top. Allow to cool completely to room temperature (about 2 hours, or chill 1 hour) before lifting out by parchment and slicing into 16 bars with a sharp knife.

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 38gProtein: 4gFat: 27gSaturated Fat: 11gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 24gCalcium: 35mgIron: 2mg

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