Pecan Pie Bars

These pecan bars have a buttery shortbread base topped with a brown-sugar, honey and pecan filling. The source supplies two eggs for the filling and one for the crust; this version keeps that structure but uses a separate crust bake so the base stays firm. Pour the nut filling over the warm crust and bake until the centre is just set. Cool completely before cutting into squares, since the filling firms as it rests. Heat oven to 180°C (350°F). Line a 23 x 33 cm baking pan with parchment. Beat butter and granulated sugar until creamy. Beat in one egg and vanilla. Mix in flour and salt until a soft dough forms. Press evenly into the pan.

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How to tell when it is ready

Filling is set at the edges and barely wobbles in the centre.

Tips

Press crust evenly into the pan.
Par-bake before adding filling.
Cool completely before slicing.
Chill briefly for clean cuts.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a broth or seasoning that suits your dietary needs.

Variations

Adjust herbs or spices to taste.
Add a little citrus for brightness.

Serving suggestions

Serve with coffee.
Add a spoonful of whipped cream.
Pair with vanilla ice cream.
Offer with sliced pears.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Contains wheat, egg, dairy, pecans and honey. Do not serve honey to infants under 12 months.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store pecan pie bars?