Butterscotch Pecan Pie Bars
Flaky shortbread crust with a butterscotch pecan filling. These pie bars will make everyone drool!
Servings 12 servings
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!