Pecan Pie Bars
A semi-sweet shortbread crust adorned with homemade caramel sauce and toasted pecan chips; a melt-in-your-mouth delicious addition to your Thanksgiving Day.
Ingredients
For Shortbread Crust
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
For Pecans
- 1 and ½ cups pecan chips
- ½ cup brown sugar, packed
- ¼ cup 1% milk
- 2 tablespoons maple syrup
- 4 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For Shortbread Crust
- Preheat the oven to 300F degrees. Line 8x8" baking pan with parchment paper, bringing the paper up the sides for easier removal. Set aside.
- In a large bowl using an electric mixer, beat butter until creamed (more white than yellow). Add sugar, vanilla, and salt; mix until combined.
- Add flour to wet ingredients; mix until incorporated.
- Press mixture into parchment-lined pan and bake for 20 minutes. Increase oven temperature to 350F degrees and bake for an additional 8-10 minutes. Remove from oven and allow shortbread to cool in pan on a wire rack.
For Pecans
- Preheat oven to 350F degrees. Place pecan chips on a baking sheet and toast for 5-7 minutes, or until fragrant.
- Combine brown sugar, milk, maple syrup, butter, and salt in a medium pot over medium-high heat; continuously stir until mixture begins to boil.
- Reduce heat to medium-low and continue to stir for 7-10 minutes. Add vanilla extract, and stir for another minute over medium-low heat.
- Turn off heat, and allow caramel sauce to cool for 20 minutes.
- Pour toasted pecan chips into cooled caramel sauce and mix until evenly coated.
- Evenly spread pecan-caramel mixture onto cooled shortbread crust. Place in refrigerator for 30-45 minutes, or until firm.
- Remove Pecan Pie Bars from baking pan by lifting corners of parchment paper. Cut into 1x1" squares. Eat & Enjoy!
Notes
Store Pecan Pie Bars in an airtight container; will keep for 3+ days.
