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Declan Voss

Gooey Brown Butter Pecan Pie Bars

4.90 from 48 votes
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Calories: 268
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (2 sticks) unsalted butter melted, for crust
  • 1/2 cup powdered confectioners sugar for tender melt-away texture
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 tsp fine sea salt for crust
  • 1/2 cup (1 stick) unsalted butter browned until hazelnut aromatic
  • 1 cup dark brown sugar packed for deep molasses notes
  • 1/2 cup pure grade-A maple syrup wholesome corn syrup alternative
  • 1/3 cup heavy whipping cream for gooey caramel emulsion
  • 3 large farm-fresh eggs room temperature, lightly beaten
  • 2 tsp pure Madagascar vanilla extract
  • 1/2 tsp ground cinnamon optional autumn warmth
  • 1/2 tsp fine sea salt for filling
  • 3 cups plump pecan halves divided (coarsely chopped & whole halves)
  • 1 tsp flaky Maldon sea salt for finishing garnish

Method
 

  1. Par-Bake the Shortbread Base: Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving generous overhang on the sides. In a mixing bowl, combine 1 cup melted butter, 1/2 cup powdered sugar, 2 cups flour, and 1/2 teaspoon salt. Press the dough evenly across the bottom of the prepared pan. Prick all over with a fork. Bake for 18 to 20 minutes until edges are lightly golden.
  2. Brown the Butter: While the crust bakes, melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Swirl occasionally as it foams and crackles. After 4 to 5 minutes, amber flecks will appear and the butter will release a nutty hazelnut aroma. Immediately remove from heat and transfer to a heatproof bowl.
  3. Whisk Pecan Caramel Filling: Whisk dark brown sugar, maple syrup, heavy cream, vanilla extract, cinnamon, and 1/2 teaspoon salt into the warm brown butter until smooth and emulsified. Whisk in the beaten eggs one at a time. Fold in 3 cups of pecans until evenly coated in caramel.
  4. Bake to Golden Perfection: Pour the warm pecan mixture directly over the warm par-baked shortbread crust. Spread evenly with an offset spatula. Bake at 350°F for 24 to 28 minutes until bubbly across the surface with a slight set wobble in the center.
  5. Cool, Garnish & Slice: Remove from oven and immediately scatter flaky sea salt across the top. Cool completely in the pan for 2 hours, then refrigerate for 1 hour. Lift out using the parchment wings and slice into 24 neat bakery bars.

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 46mgSodium: 98mgPotassium: 82mgFiber: 2gSugar: 16gVitamin A: 340IUCalcium: 28mgIron: 1.1mg

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