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Pecan Pie Bars

Pecan pie bars with a buttery shortbread crust and a glossy, amber pecan filling. Baked until the filling is set, then finished with flaky sea salt for a crisp-sweet bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For shortbread base
  • 2 cup all-purpose flour
  • 0.6667 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
For pecan filling
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup honey
  • 0.25 cup heavy cream
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 4 cup whole pecans
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper.
Make the shortbread base
  1. Combine all-purpose flour, powdered sugar, cornstarch, and salt, then cut in cold unsalted butter until the dough just comes together.
  2. Press the dough firmly and evenly into the prepared pan, then bake 18-20 minutes until pale golden.
Make the pecan filling
  1. Melt unsalted butter, brown sugar, honey, and heavy cream over medium heat, then bring to a boil and cook 2 minutes.
  2. Remove from heat and stir in salt, vanilla extract, and whole pecans until evenly coated.
  3. Pour the filling over the hot shortbread, then bake 20-25 minutes until set.
Finish and slice
  1. Sprinkle flaky sea salt over the hot bars, then cool completely before slicing.

Notes

For clean slices, cool the bars completely (or chill) so the pecan filling fully firms up before cutting. Store airtight in the refrigerator up to 5 days. Freeze baked bars for up to 2 months, thaw overnight in the fridge. For a slightly less sweet version, reduce honey by 2 tbsp and add 2 tbsp more heavy cream to keep the filling texture similar.