Sticky Pecan Bars

Think of these as pecan pie without the fuss of rolling out pie dough. A food processor shortbread crust gets pressed into the pan and par-baked until just set, then a sticky filling of brown sugar, dark corn syrup, eggs, and vanilla gets poured over a blanket of pecan halves.

The crust is the foundation, and it needs to be right. Cold butter pulsed with flour and sugar in the food processor creates a sandy, crumbly dough that presses easily into the pan. That half-inch lip up the sides acts as a dam, keeping the gooey filling contained as it bubbles in the oven.

Par-baking the crust for 10 minutes at a higher temperature sets its structure before the wet filling goes on. Skip this step and the bottom turns soggy. The oven drops down for the second bake, letting the filling set slowly and evenly without burning the pecans on top.

Dark corn syrup gives these bars a deeper, more caramel-like flavor than light corn syrup would. It’s the difference between a bar that tastes like butterscotch and one that just tastes sweet.

Kitchen Tips

• Keep the butter cold. Warm butter makes greasy, tough shortbread instead of tender, crumbly crust.
• Spread the pecans in a single layer before pouring the filling. They’ll float to the top and arrange themselves into a gorgeous mosaic as it bakes.
• Let the bars cool completely before cutting. The filling firms up as it cools, and cutting too early gives you a sticky mess instead of clean bars.
• A sharp knife wiped clean between cuts gives the neatest edges.

Variations

• Bourbon pecan: Add a tablespoon of bourbon to the filling for a boozy, Southern-style kick.
• Chocolate drizzle: Melt dark chocolate and drizzle over the cooled bars for a candy-bar finish.
• Mixed nut: Replace half the pecans with walnuts or almonds for a different flavor and texture.