Print

Crowd-Pleasing Brown Butter Pecan Pie Bars

Brown butter pecan pie bars - featured image
Print Recipe

These brown butter pecan pie bars solve the biggest problem with pecan pie—the dreaded soggy crust—while delivering all the rich, caramelized flavor you crave. A happy accident turned signature dessert, they feature a buttery shortbread crust and a nutty, toasted filling that cuts into neat squares.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (170g) unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter (for browning)
  • 1 1/2 cups (300g) packed light brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 1/2 cups (300g) pecan halves or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Prepare the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Brown the butter: In a medium saucepan over medium heat, melt 1 cup butter. Stir frequently until butter foams, bubbles, turns golden, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a large heatproof bowl. Let cool for 5 minutes.
  4. Make the filling: To the browned butter, add brown sugar and corn syrup. Whisk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, heavy cream, and salt. Fold in pecans, reserving about 1/2 cup for topping.
  5. Assemble and bake: Pour filling over pre-baked crust. Sprinkle reserved pecans on top. Bake for 30-35 minutes until edges are set and center is just slightly jiggly. Cool completely in the pan on a wire rack (at least 2 hours).
  6. Slice and serve: Use parchment overhang to lift bars out of pan. Place on cutting board and slice into 24 squares with a sharp knife, wiping clean between cuts. Serve at room temperature.

Notes

Don’t skip the parchment paper for easy removal. Watch the butter closely when browning—it can go from perfect to burnt in seconds. Room temperature eggs are important to prevent the butter from seizing. Underbake slightly; the bars will continue to set as they cool. For clean slices, chill bars for 30 minutes before cutting and wipe the knife clean between cuts. These bars taste even better the next day after flavors meld.

Nutrition

Keywords: pecan pie bars, brown butter, shortbread crust, Thanksgiving dessert, crowd-pleasing, easy pecan bars, holiday baking

Find it online: https://cookluma.com/crowd-pleasing-brown-butter-pecan-pie-bars/