I'm a Little Nutty Pecan Pie Bars

Indulge in the irresistibly nutty and buttery goodness of "I'm a Little Nutty Pecan Pie Bars," the ultimate dessert for pecan pie lovers! These bars feature a golden, melt-in-your-mouth shortbread crust topped with a luscious filling of brown sugar, corn syrup, and heavy cream, all enriched with toasted pecans for the perfect balance of crunchy and gooey textures. With just 20 minutes of prep, these easy-to-make treats capture all the flavors of a classic pecan pie in portable, shareable squares, making them ideal for holiday gatherings, potlucks, or anytime you're craving a nostalgic Southern sweet. Serve these decadent crowd-pleasers with a dollop of whipped cream or enjoy them straight from the pan—either way, they're sure to become a favorite!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 16

Ingredients

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup light brown sugar, packed
• 0.75 cup corn syrup
• 0.25 cup heavy cream
• 3 units eggs, large
• 2 cups pecans, coarsely chopped
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2

In a mixing bowl, stir together 1 cup melted butter, 1 cup granulated sugar, and 2 teaspoons of vanilla extract until smooth.

Step 3

Gradually mix in 2 cups of all-purpose flour until a soft dough forms.

Step 4

Press the dough evenly into the bottom of the prepared baking pan to create the crust.

Step 5

Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Set aside to cool slightly.

Step 6

While the crust cools, prepare the filling. In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 0.75 cup corn syrup, and 0.25 cup heavy cream. Stir constantly until the sugar is fully dissolved.

Step 7

In a small bowl, whisk 3 large eggs with 0.25 teaspoon salt. Slowly pour the warm sugar mixture into the eggs while whisking continuously to temper the eggs and avoid curdling.

Step 8

Fold 2 cups of coarsely chopped pecans into the mixture, ensuring they are evenly coated.

Step 9

Pour the pecan filling over the pre-baked crust, spreading it out evenly.

Step 10

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly bubbling around the edges.

Step 11

Remove from the oven and let the bars cool completely in the pan on a wire rack.

Step 12

Once cooled, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares or rectangles before serving.

Step 13

Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1552.2g)

Amount per serving	% Daily Value*
Calories	6732.5

Total Fat 391.1g	0%
Saturated Fat 152.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1134.7mg	0%
Sodium 1045.1mg	0%
Total Carbohydrate 797.9g	0%
Dietary Fiber 28.0g	0%
Total Sugars 588.0g
Protein 65.5g	0%

Vitamin D 120IU	0%
Calcium 520.6mg	0%
Iron 21.2mg	0%
Potassium 1701.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 3.8%

Carbs: 45.8%