Pecan Pie Bars with Crispy Shortbread Crust Recipe

Preheat your oven to 350℉. Spray a 9×13-inch baking pan with cooking spray and line it with parchment paper, allowing the paper to hang over the sides for easy bar removal later.

In a large bowl, combine the shortbread crust ingredients. Use a pastry cutter, two forks, or a food processor to blend until the mixture resembles a dry, coarse meal.

Press the crumb mixture evenly across the bottom of the prepared pan. Bake for about 20 minutes until set and dry on top but not browned. Remove and let cool completely to prevent sogginess when adding filling.

In a large bowl, whisk together flour, brown sugar, and salt to remove lumps. Add lemon zest and whisk again. Stir in corn syrup, eggs, and vanilla extract until well combined.

Fold the chopped pecans into the filling mixture. Allow it to rest while the crust cools; this thickens the filling slightly.

Pour the pecan filling evenly over the cooled crust. Bake for 40 to 50 minutes until the filling is set—check doneness by gently shaking the pan; the center should not wobble.

Let the bars cool completely at room temperature, then refrigerate for several hours or overnight to fully set.

Use the parchment paper edges to lift the bars from the pan. Cut into 24 small squares or 12 larger pieces as preferred. Serve chilled or at room temperature.