Ultranutty Pecan Bars

Pecan bars with a shortbread-style crust and absolutely loaded with nuts!

Ultranutty Pecan Bars - A shortbread crust acts as the base for these pecan bars that have a high nuts to filling ratio | browneyedbaker.com

I was less than two weeks removed from eating the last piece of pecan pie from Thanksgiving when I came across this recipe and I wasted no time grabbing my stash of pecans and getting to work. One of the first baking recipes that I made on my own was chocolate chip pecan pie bars – they are very much like pecan pie (with chocolate chips) in bar form. They are, incidentally, utterly fantastic. These ultranutty pecan bars are way heavier on the pecans than on the filling, so if you’re a big fan of pecans but not so much the super-sweet pie filling, these will be right up your alley.

Ultranutty Pecan Bars - A shortbread crust acts as the base for these pecan bars that have a high nuts to filling ratio | browneyedbaker.com

These bars could not possibly be any easier to make. The crust is mixed by hand, pressed into the pan and doesn’t need to be par-baked – score! A quick whisk of the filling ingredient, folding in the pecans and… boom, done. There’s just enough of a filling to give you the characteristic taste of pecan pie without being overpowering or too sweet. These bars are ALL about the pecans!

And let’s not forget about the fleur de sel that’s sprinkled on the bars immediately after they come out of the oven. Each bite has a little salty crunch that’s a perfect sidekick to the pecans.

MY OTHER RECIPES

Pecan lovers, this one is for you!

Ultranutty Pecan Bars - A shortbread crust acts as the base for these pecan bars that have a high nuts to filling ratio | browneyedbaker.com

One year ago: Chocolate Crinkle Cookies
Two years ago: Classic Thumbprint Cookies
Six years ago: Date Nut Spice Bread

5
5 / 5 (1 Reviews)
Did you make this recipe?
Leave a review »

Ultranutty Pecan Bars

Pecan bars with a shortbread-style crust and absolutely loaded with nuts!

Ingredients:

For the Crust:

  • 1¾ cups all-purpose flour
  • 6 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted

For the Topping:

  • ¾ cup light brown sugar
  • ½ cup light corn syrup
  • 7 tablespoons unsalted butter, melted and still hot
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups (1 pound) pecan halves, toasted
  • ½ teaspoon flake sea salt (optional)

Directions:

  1. Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray and line with parchment paper.
  2. Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.
  3. Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
  4. Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
  5. Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Cook’s Illustrated)

All images and text ©Brown Eyed Baker, LLC.