Pecan Pie Bars

8×8

Crust

  • 1 cup plus 2 tablespoons plus 2 teaspoons all-purpose flour

  • ¼ cup packed light brown sugar

  • ¾ teaspoon cornstarch

  • ⅜ teaspoon salt

  • ½ cup cold unsalted butter, cubed

  • 1 tablespoon heavy cream

Filling

  • 2 tablespoons unsalted butter, melted and cooled

  • ½ cup packed light brown sugar

  • 1½ tablespoons all-purpose flour

  • 1½ large eggs—one whole egg plus half of another beaten egg

  • ½ cup dark corn syrup

  • ¾ teaspoon vanilla

  • ⅜ teaspoon salt

  • 1¼ cups chopped pecans

Directions

  1. Heat oven to 350°F. Line an 8 × 8-inch metal pan with parchment, leaving overhang.

  2. Pulse crust dry ingredients in a food processor. Pulse in butter, then cream, until crumbs hold when squeezed.

  3. Press evenly into pan. Start checking at 20 minutes; bake until pale golden.

  4. Whisk filling sugar and flour. Stir in eggs, syrup, vanilla, salt, cooled butter, and pecans.

  5. Pour over warm crust. Start checking after 20 minutes; continue until filling is set with barely any central jiggle.

  6. Cool 4–6 hours. Lift out and slice.

Notes: Smaller-pan baking times are estimates. ⅜ teaspoon = ¼ plus ⅛ teaspoon.