Pecan Pie Bars: A Buttery Shortbread and Toffee Treat

Rich pecan and toffee bars on a shortbread crust that are easier to serve than traditional pie.

In Austin, pecans are practically a food group. Come November, every bakery and home kitchen is turning out some version of a pecan dessert. While I adore a classic pecan pie, the reality of slicing one for a large holiday gathering can be a messy affair involving crumbling crusts and running filling. That is why I have switched to these Pecan Pie Bars for crowds. They offer that same beloved flavor profile-buttery, nutty, and sweet-but with a sturdy shortbread base that makes them hold their shape perfectly. Plus, the addition of toffee bits brings a caramelized depth that you just don't get in the standard corn syrup version.

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• The Ultimate Crowd-Pleasing Holiday Dessert
• Pecan Pie Bars

The Ultimate Crowd-Pleasing Holiday Dessert

Why You'll Love This Recipe

• Easier Than Pie: There is no rolling out dough or crimping edges involved; the press-in crust is foolproof.
• Portable: These bars travel exceptionally well, making them ideal for cookie exchanges, potlucks, or gifting.
• Textural Variety: You get the crisp bite of the shortbread, the gooey richness of the filling, and the crunch of the pecans and toffee.
• No Corn Syrup: The filling relies on sweetened condensed milk for its structure and sweetness, offering a creamier consistency than traditional pies.

Ingredients

The magic of this recipe lies in the contrast between the unsweetened nuts and the rich binder. Here is what you need:

• Butter: 1 cup (2 sticks), softened. This forms the base of the shortbread.
• All-Purpose Flour: 2 cups for the structure of the crust.
• Confectioners' Sugar: ½ cup. Using powdered sugar instead of granulated gives the shortbread a "melt-in-your-mouth" texture.
• Sweetened Condensed Milk: One 14-ounce can. Do not confuse this with evaporated milk; they are not interchangeable.
• Egg: 1 large egg helps set the filling.
• Vanilla Extract: 1 teaspoon to round out the flavors.
• Salt: A pinch to cut through the intense sweetness.
• Toffee Bits: One 8-ounce package of milk chocolate English toffee bits (often found near the chocolate chips).
• Pecans: 1 cup chopped. Texas natives like myself prefer them chopped roughly so you still get substantial bites of nut.

How to Make Pecan Pie Bars

Make the Shortbread Crust

Preheat your oven to 350°F. Grease a 13x9-inch baking dish. In a large bowl, whisk together the flour and confectioners' sugar. Cut in the softened butter using a pastry blender or two forks (or even your clean hands) until the mixture resembles coarse meal. It should look sandy but hold together when pinched.

Bake the Base

Pour the crumbly mixture into your prepared pan. Press it firmly and evenly onto the bottom. I like to use the flat bottom of a measuring cup to tamp it down to ensure it is compact. Bake for 15 minutes. The edges should just be starting to turn a very pale golden color.

Prepare the Filling

While the crust is baking, prepare the filling. In a large bowl, beat the sweetened condensed milk, egg, vanilla extract, and salt until the mixture is smooth and combined.

Assemble and Bake

Stir the milk chocolate English toffee bits and the chopped pecans into the milk mixture. Pour this filling evenly over the hot baked crust. Use a spatula to spread it to the corners, ensuring the nuts and toffee are distributed evenly. Return the pan to the oven and bake for 20 to 25 minutes longer. You are looking for the edges to be lightly browned and the center to feel set (not jiggly).

Chill and Cut

Remove the pan to a wire rack and let it cool to room temperature. Then, cover the pan and place it in the refrigerator. Chill until completely cold (at least 2 to 3 hours). Remove from the fridge and cut into bars using a sharp knife.

Common Mistakes to Avoid

• Confusing Milks: Using evaporated milk will result in a watery soup that never sets. You need the thick, sugary consistency of sweetened condensed milk.
• Soft Butter vs. Melted: Ensure your butter for the crust is softened to room temperature, not melted. Melted butter will make the crust greasy and dense rather than flaky.
• Skipping the Chill: If you try to cut these warm, the shortbread will likely crumble and the filling will stick to the knife. Cold bars cut cleanly.

Variations

• Chocolate Drizzle: Melt ½ cup of semi-sweet chocolate chips and drizzle over the cooled bars for a decorative finish.
• Salted Caramel: Sprinkle flaky sea salt over the top of the bars immediately after they come out of the oven to contrast the sweetness.
• Walnut Swap: If you aren't a fan of pecans, chopped walnuts make an excellent substitute with a slightly more bitter note that balances the sugar.

How to Serve

These bars are rich, so small squares go a long way. They are excellent served cold directly from the fridge or at room temperature. For a plated dessert, serve a slightly larger bar with a dollop of unsweetened whipped cream to cut the richness.

Make Ahead and Storage

• Refrigerator: Store cut bars in an airtight container in the refrigerator for up to 1 week.
• Freezer: These freeze beautifully. Wrap individual bars in plastic wrap and store them in a zip-top bag for up to 3 months. Thaw in the fridge overnight.
• Make Ahead: You can bake these up to 2 days before your event; the flavor actually improves as the toffee melds with the condensed milk.

Nutrition Snapshot

One bar contains approximately 210 calories, 12g fat, and 24g carbohydrates.

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