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12 servings


0 hours 20 mins


1 hours 0 mins


1 hours 20 mins
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1 3/4 Cups all-purpose flour

3/4 Cup unsalted butter, room temperature

1/3 Cup sugar

1/3 Cup chopped pecans


2/3 Cup firmly packed brown sugar

6 Tbsp. all-purpose flour

1 Tsp. salt

1 1/2 Cups light corn syrup

4 large eggs

2 Tsps. vanilla extract

1 1/2 Cups coarsely chopped pecans

Sifted powdered sugar to garnish (garnish)


1. Preheat oven to 350°F.
2. Combine the 1-¾ cups of flour, butter and sugar in a mixing bowl. Beat with either a hand mixer or standing mixer until mixture resembles course crumbs. You’ll need to scrape down the bowl several times. Stir in the 1/3 cup of chopped pecans.
3. Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 20-25 minutes or until edges are very light golden brown. Remove from the oven.
4. Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups of chopped pecans. Spread evenly over the warm, partially baked crust. Bake 30-35 minutes or until filling is set and a toothpick inserted in center comes out clean.
5. Run a knife around the edges to loosen it from the pan and cool completely. Cut into bars. (Three horizontal rows by four diagonal cuts to produce 12 bars) Sift some confectioner’s sugar on top for the perfect garnish. (Optional)

NOTE: This is such a great alternative to pecan pie. My nephew loves pecan pie and it is a shame to have to wait until the holidays to get a great piece of that pie so I started making these bars for our BBQs and get togethers as a more casual dessert. The bars have a great shortbread cookie base and the infamous sweet filling loaded with chopped pecans. Sifting a little confectioner’s sugar on top just makes them beautiful. They pack and travel well if you want to bring them to a friend’s home. I just put parchment paper in between the layers of bars. Enjoy.