Butterscotch Pecan Pie Bars
Flaky shortbread crust with a butterscotch pecan filling. These pie bars will make everyone drool!
These butterscotch pecan pie bars are so easy and SO GOOD! They’re perfect for those afraid of making pie from scratch, plus they come together in less than an hour!
I tested these bars like 4 times to make sure they were perfect. Seriously EVERYONE loved them! Even the first batch! One of our friends said they were better than Laduree ones (!!) and he works there, so I’ll take it.
The addition of butterscotch makes these bars extra special, and a little different from the familia pecan pie taste. It’s packed full of holiday flavor, so they’re perfect for all the gatherings coming up!
How to Make Butterscotch Pecan Pie Bars
Start with the buttery shortbread crust. This recipe is my go-to, I perfected it when I created my Guava Bars earlier in the year (a must try, too!). Start by beating 2 sticks of butter and sugar until creamy and fluffy. Add pure maple syrup, vanilla and salt, and continue beating. Add flour and beat until fully combined. Press dough onto greased and line 13×9-inch pan. Partially bake the crust for 18-20 minutes until light golden brown.
To make the filling, whisk together brown sugar, flour, salt until combined. In a separate bowl, combine the corn syrup, eggs, melted and cooled butter, vanilla and maple syrup. Add the wet ingredients to the dry ingredients, mix well. Stir in roughly chopped pecans and butterscotch chips. Spread evenly over partially baked crust, and bake for 30-35 minutes, until filling is set. Allow to cool completely before refrigerating for 1 hour. Cut into bars and enjoy!
If you make this recipe, make sure to share them with me on Instagram using #yogaofcooking so I can see your creations. It always makes my day!
Happy Holidays! x
Butterscotch Pecan Pie Bars
Ingredients
For the shortbread base:
- 1 cup 16 tbsp, 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all purpose flour
For the Butterscotch Pecan Filling:
- 1 cup light brown sugar
- 4 tbsp pure maple syrup
- 3 tbsp unsalted butter melted and cooled
- 3 tbsp corn syrup
- 1 tsp vanilla extract
- 5 tbsp flour
- 3 eggs
- 3 cups pecans chopped
- 1/2 cup butterscotch chips
Instructions
For the shortbread base:
- Preheat the oven to 350F. Grease and line an 13×9″ pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until creamy and fluffy. Add maple syrup, vanilla and salt, and continue beating. Add flour and beat until fully combined. Press dough onto greased pan. Bake for 20 min, or until edges are light golden brown.
For the Butterscotch Pecan Filling:
- In a large bowl, whisk together brown sugar, flour, salt until combined.
- In a separate bowl, combine the corn syrup, eggs, melted and cooled butter, vanilla and maple syrup.
- Add the wet ingredients to the dry ingredients, mix well.
- Stir in roughly chopped pecans and butterscotch chips.
- Spread evenly over partially baked crust.
- Bake for 30-35 minutes, until filling is set.
- Allow to cool completely before refrigerating for 1 hour. Cut into bars and enjoy!
