Pecan Pie Bars - Little Sunny Kitchen

Prep Time 15

Cook Time 1

Total Time 1 15

Preheat your oven to 350°F (180°C), or 160°C for a fan oven. And spray a 9x9 baking pan with baking spray and line it with parchment paper. Set aside.
In a medium bowl, combine the flour, sugar, and melted butter. Fold until a dough forms.
Press the dough into the bottom of the prepared pan to form the crust.
Bake for 18-20 minutes or until lightly browned.
Remove from the oven and allow to cool while you prepare the pecan filling.
In a large bowl, whisk together the melted butter, eggs, vanilla extract, corn syrup, and brown sugar until combined. Fold in the pecans last.
Pour the filling on top of the shortbread crust and bake for 35-40 minutes or until the edges are set and the center slightly jiggles.
Remove from the oven and allow to cool completely on a wire rack before trying to remove and cut.

Add Extra Pecans: You can arrange a handful of pecan halves on the top of the bars in a pretty pattern before baking. I usually do this with my pecan pie, but it's not totally necessary here.
Don't skip the first bake. The crust needs to bake on its own before the wet pecan filling is added. If you skip pre-baking the crust, it will never fully bake.
Check for doneness. When the bars are finished baking, the edges should be firmly set and browned. The center of the pan will still jiggle just a bit, and will firm up as the bars cool.
Serving. These are perfect just the way they are, but they're even better with a little bit of fresh whipped cream or a scoop of vanilla ice cream.
To Store: Keep in the fridge for up to 4 days, or freeze for up to 3 months. Bring to room temperature before serving.