Before you start
Pecan pie without the crimping: a press-in shortbread base, a stovetop filling of butter, brown sugar and syrup, and a top layer that's essentially pecan praline. Bars slice cleaner than pie, travel better, and nobody has ever noticed the missing fluted edge. Golden syrup or maple both work where corn syrup is hard to find.
Everything you need
- 1½ cups (188 g) all-purpose flour (for the base)
- ¾ cup (170 g) unsalted butter, cold, cubed (for the base)
- ⅓ cup (40 g) powdered sugar (for the base)
- ½ tsp fine salt
- ½ cup (113 g) unsalted butter (for the filling)
- ¾ cup (165 g) light brown sugar, packed
- ⅓ cup (113 g) golden syrup or maple syrup
- 2 tbsp (29 g) heavy cream
- 1 tsp vanilla extract
- 2 cups (220 g) pecans, roughly chopped
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F. Line a 20 cm square tin with overhanging paper.
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Rub or blitz the flour, cold butter, powdered sugar and salt to fine crumbs. Press firmly and evenly into the tin base.
For this step
- 1½ cups (188 g) all-purpose flour (for the base)
- ¾ cup (170 g) unsalted butter
- ⅓ cup (40 g) powdered sugar (for the base)
- ½ tsp fine salt
- ½ cup (113 g) unsalted butter (for the filling)
- ¾ cup (165 g) light brown sugar
-
Bake the base 18 to 20 minutes until pale gold at the edges.
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Meanwhile melt the filling butter with the brown sugar and syrup, and boil for a full minute, stirring. Off the heat, stir in the cream, vanilla and pecans.
For this step
- ¾ cup (170 g) unsalted butter
- ⅓ cup (40 g) powdered sugar (for the base)
- ½ cup (113 g) unsalted butter (for the filling)
- ¾ cup (165 g) light brown sugar
- ⅓ cup (113 g) golden syrup or maple syrup
- 2 tbsp (29 g) heavy cream
- 1 tsp vanilla extract
- 2 cups (220 g) pecans
-
Pour the filling over the hot base and spread the pecans level.
For this step
- 2 cups (220 g) pecans
-
Bake 20 to 22 minutes until the filling bubbles across the whole surface, edges included. Cool fully, then chill 1 hour before lifting out and slicing into 16.
Baker's tips
- The filling must bubble in the centre, not just the edges, before it comes out. Under-bubbled filling never sets and slides off the base when cut.
- Press the base with the bottom of a measuring cup for a dead-flat, compacted layer that won't crumble under the topping.
Make it your own
- A tablespoon of bourbon in the filling with the vanilla, for the Kentucky version.
- Drizzle the cut bars with melted dark chocolate.
Storing & freezing
Airtight for 5 days at room temperature, a week in the fridge. They freeze for 3 months and are dangerously good eaten half-thawed.
Frequently asked
What can I use instead of corn syrup in pecan pie?
Golden syrup is the best swap: same thickness, slightly toffee-ish. Maple syrup works too with a looser set and its own flavour. This recipe was written for either.
Why did my pecan bars not set?
The filling didn't reach a full boil before baking, or left the oven before bubbling in the centre. Both stages need the sugar hot enough to set on cooling.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.