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Gooey Pecan Pie Bars with Shortbread Crust

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Calories: 295
Ingredients Method Nutrition

Ingredients
  

For the Melt-in-Your-Mouth Shortbread Crust
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup powdered sugar (confectioners sugar) creates tender melt-in-mouth crumb
  • 1 cup unsalted European butter cold, cut into small 1/2-inch cubes
  • 1/2 tsp fine sea salt balances rich sweetness
For the Gooey Caramelized Pecan Topping
  • 1/2 cup unsalted butter melted or lightly browned
  • 1 cup dark brown sugar packed, for deep molasses notes
  • 1/3 cup pure maple syrup or honey sub for corn syrup
  • 1/4 cup heavy whipping cream creates velvety gooey caramel texture
  • 1 tbsp pure vanilla extract high quality bourbon vanilla
  • 1/2 tsp flaky sea salt plus extra for finishing
  • 3 cups raw pecan halves roughly chopped (keep some whole for top)

Method
 

Prepare the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on both sides for easy removal.
  2. In a food processor or medium mixing bowl, combine flour, powdered sugar, and salt. Pulse or cut in the cold cubed butter using a pastry cutter until coarse sandy crumbs form and no large butter chunks remain.
  3. Dump crumbly dough into the prepared pan. Press firmly and evenly across the bottom into a smooth, compact layer using the flat bottom of a measuring cup.
  4. Bake for 18 to 20 minutes until crust is set and edges are just faintly golden. Remove from oven and set aside while making the filling.
Cook the Gooey Pecan Topping
  1. In a medium saucepan over medium heat, melt the 1/2 cup butter, brown sugar, pure maple syrup, and heavy cream. Bring to a gentle boil, stirring constantly with a silicone spatula.
  2. Let simmer for 2 minutes to dissolve sugar crystals and thicken into a glossy caramel syrup.
  3. Remove from heat immediately. Stir in vanilla extract, flaky sea salt, and the chopped pecans until every nut is glossy and thoroughly coated.
Bake to Perfection & Cool
  1. Pour the hot pecan caramel mixture evenly over the warm par-baked shortbread crust. Gently spread to all corners.
  2. Return pan to oven and bake at 350°F (175°C) for 20 to 22 minutes until bubbling vigorously across the entire center and edges are caramelized.
  3. Sprinkle lightly with flaky sea salt while hot. Cool pan completely on a wire rack for at least 2 hours (or chill 1 hour in fridge) before lifting out by parchment handles and slicing into clean squares with a sharp warm chef knife.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 32mgSodium: 135mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 17000IUVitamin C: 0.2mgCalcium: 350mgIron: 0.2mg

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