Step 3: Prepare the Pecan Pie Filling
- In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
- Stir in the chopped pecans. Make sure they’re evenly coated with the sweet, gooey mixture.
Step 4: Assemble the Bars
Pour the pecan mixture evenly over the pre-baked shortbread base. Spread it gently with a spatula if needed to make an even layer.
Step 5: Bake to Perfection
Return the pan to the oven and bake at 350°F (175°C) for 25-30 minutes. The topping should be set but still slightly soft in the center—it will firm up as it cools. Watch the edges; they should be golden brown but not burnt.
Step 6: Cool and Slice
Allow the bars to cool completely in the pan. This step is key for clean slices. Once cooled, lift the bars out using the parchment paper and cut into squares or rectangles.
Step 7: Optional Finishing Touches
- Dust with powdered sugar for a pretty presentation.
- Serve warm with vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months.
Tips for Success
- Chop your pecans evenly to ensure each bite has a perfect nut-to-syrup ratio.
- Don’t overbake the topping; you want that gooey, chewy texture.
- Room temperature eggs mix better with the syrup and butter, giving a smooth filling.
Why You’ll Love These Bars
- No pie crust drama: The buttery shortbread base is simple and forgiving.
- Quick and easy: Minimal ingredients, straightforward steps.
- Crowd-pleaser: Everyone loves the classic pecan pie flavor in a handy bar form.
These Lazy Girl Pecan Pie Bars are proof that you can have all the rich, nutty goodness of pecan pie without the stress. Perfect for dessert, snacking, or gifting, they’re a simple, sweet treat that feels like a special occasion—every time.
If you want, I can also make a super-easy 5-minute version with a no-bake twist that’s even lazier but just as tasty.
Do you want me to do that?
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