Actual Cook Time: 3 hours and 35 minutes
These ooey-gooey bars are a river of caramel, shortbread and nutty pecan goodness. The base of these bars aren’t solid and crusty like a typical pecan pie but form this layer of heavenly cookie butter that melts in your mouth. Topped with sugary pecans these bars are truly decadent. Because they are so viscous, they need to sit in your fridge for a while before you cut into them. Let us know if you managed to wait till they cooled because we couldn’t!
Slow Cook: Pecan Pie Bars
- 10 tbsp (1¼ sticks) unsalted butter, melted, divided
- 2 cups shortbread cookie crumbs
- ½ tsp salt, divided
- ½ cup packed light brown sugar
- ½ cup light corn syrup
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 ⅓ cups pecan halves, roughly chopped
For the Crust
Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.Combine 6 tbsp butter, shortbread cookie crumbs and ¼ tsp salt in a medium bowl and mix well.Press the shortbread mixture into the bottom of the lined Suvie pan until it forms a flat, compact layer, using the bottom of a measuring cup works well.
Broil crust for 5-7 minutes in your Suvie, rotating pan halfway through cooking time. Make sure to keep an eye on it to avoid burning. Remove when golden brown and fragrant. Cool to room temp before adding filling.
For the Filling
In a medium bowl (wipe out the same one from the crust) add ½ stick melted butter, ½ cup brown sugar, ½ cup corn syrup, 1 tsp vanilla extract, and ¼ tsp salt. Whisk to combine. Add eggs one at a time whisking to combine after each addition.
Stir in the roughly chopped pecan halves then pour mixture over cooled shortbread crust.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 3 hours
After the cook, remove pan from Suvie. Allow to cool in the fridge for at least 4 hours or overnight.
Use the foil sling to remove the pecan pie bars from Suvie pan. Slice into rectangles and enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.