These ooey-gooey bars are a river of caramel, shortbread, and nutty pecan goodness. The base of these bars are a heavenly, melt-in-your-mouth cookie butter. Topped with sugary pecans these bars are truly decadent. Be sure to let them cool completely before cutting to ensure they hold their shape.
Pecan Pie Bars
Ingredients
- 6 tbsp unsalted butter, plus 4 tbsp, melted, divided
- 2 cups shortbread cookie crumbs
- ½ cup packed light brown sugar
- ½ cup light corn syrup
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups roughly chopped toasted pecans
Directions
1) Line a Suvie pan with two pieces of foil, placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. Evenly coat with cooking spray.
2) Combine 6 tbsp melted butter, shortbread cookie crumbs, and ¼ tsp salt in a medium bowl and mix well. Press the shortbread mixture into the bottom of the prepared pan until it forms a flat, compact layer.
3) Place pan in the bottom zone of Suvie. Roast at 400°F for 10 minutes until browned and fragrant, rotating pan halfway through. Remove from Suvie and set aside.
4) In a medium bowl, whisk together 4 tbsp melted butter, ½ cup brown sugar, ½ cup corn syrup, 1 tsp vanilla extract, eggs, and 1/2 tsp salt until frothy and thick, about 60 seconds.
5) Stir in the roughly chopped pecan halves then pour mixture over shortbread crust. Insert pan into your Suvie, input settings, and cook now or schedule, rotating pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 35 minutes
Top Zone: None
6) After the cook, remove pan from Suvie. Allow to cool to room temperature, at least 4 hours or overnight.
7) Use the foil sling to remove the pecan pie bars from Suvie pan. Transfer to a cutting board. Slice into rectangles and serve.
