Salted Pecan Pie Bars With a Shortbread Crust

How to make salted pecan bars

Pecan bars are a portable variation on pecan pie, a recognized U.S. Thanksgiving favorite. The bar format is a modern buffet option and should not be treated as more popular than the pie itself. This original salted pecan bars is designed for a U.S. Thanksgiving menu and makes 24 bars. Allow 25 minutes for preparation and 45 to 55 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

For the crust: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon salt; 12 tablespoons cold unsalted butter, cubed. For the filling: 3 large eggs; 3/4 cup packed brown sugar; 1/2 cup pure maple syrup; 4 tablespoons unsalted butter, melted; 2 tablespoons all-purpose flour; 1 teaspoon vanilla; 1/2 teaspoon salt; 2 1/2 cups toasted chopped pecans; 1/2 teaspoon flaky salt. ^[1]

Step-by-step method

1. Heat the oven to 350°F. Line a 9-by-13-inch metal pan with parchment, leaving handles. Pulse flour, sugar and salt in a processor; add cold butter and pulse to damp crumbs. Press firmly into the pan and bake 18 to 22 minutes, until pale gold. ^[1]

2. Whisk eggs, brown sugar, maple syrup, melted butter, flour, vanilla and fine salt until combined. Fold in pecans. Pour over the hot crust and return to the oven for 25 to 32 minutes, until the center is set but still slightly soft. Sprinkle flaky salt over the warm surface. ^[1]

3. Cool completely in the pan, then chill for 30 minutes for the cleanest cuts. Lift by the parchment and cut into 24 rectangles with a sharp knife, wiping the blade between passes. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: Bars keep in an airtight container for two days at cool room temperature or five days refrigerated. Freeze layers separated by parchment for one month. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: Honey may replace maple syrup, producing a floral rather than maple flavor. Walnuts can replace half the pecans. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}