Pecan Pie Bars with Raisins and Shortbread Crust
Move over pecan pie, because these Pecan Pie Bars are the new showstopper on the holiday menu list! These Pecan Pie squares are everything you want them to be: ooey-gooey while still being crunchy, sweet and salty, and are an incredibly easy to make alternative to classic pecan pie! They are made with a shortbread crust base, and have naturally sundried California Raisins added for a delicious, chewy, sweet bite.
I wanted to thank California Raisins for sponsoring this recipe! As always, all opinions and ideas are 100% my own.Check out their website, californiaraisins.ca for more holiday recipe ideas!
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make pecan pie bars
- Tips & tricks
- Equipment required
- How to store pie bars
- FAQ
- Related recipes
Why you’ll love this recipe
Easy, quick and straight forward: No need for rolling out pie dough, or slicing apples, because this is a quick and easy dessert for thanksgiving or Christmas.
Shortbread Crust: A crispy, buttery shortbread crust makes the base for these pecan pie bars.
Raisins for a sweet, chewy bite: California raisins make the perfect addition to these bars. The naturally sweet raisins add a perfectly chewy, sweet bite that complements the crunchy bars.
Perfect make-ahead dessert: These pecan pie bars are the perfect make-ahead dessert for thanksgiving or Christmas dinner.
Gooey and crunchy: The soft-gooey filling surrounded by the crunchy toasted pecans is truly unmatched!
Easy to transport: These bars are the perfect dessert to bring to a dinner, as they are easy to transport and clean up!
Ingredient notes
Raisins: I used classic California Raisins in this pecan squares recipe. California raisins are a versatile and naturally sweet ingredient that are perfect for both snacking and baking!
Pecans: I chopped and then toasted my pecans!
Brown Sugar: Brown sugar is classic to pecan pie. It is used in both the filling and the shortbread. I used the light variety.
Light Corn Syrup: Corn syrup makes the pie filling nice and smooth in texture, as it prevents crystallization of the sugar molecules. It’s thick texture also acts like a glue for the filling, keeping everything together and helps it set.
Eggs: These bars use eggs in the batter for the perfect soft, gooey, custardy texture filing.
Butter: Butter in the filling and in the shortbread makes these extra delicious!
Flour: I used all purpose flour, but feel free to use any 1:1 gluten free flour to make these gluten free!
How to make pecan pie bars
1. Make the shortbread crust: Cream the butter, sugars, and vanilla together. Add flour and salt. Beat this all together to form a crumbly dough. Place the shortbread dough into a parchment lined baking pan and spread it out evenly with your hands, then bake.
2. Toast the pecans: Add the pecans to a hot pan over medium heat. Toss consistently for 2 minutes to toast.
3. Mix the pecan pie filling: Add the corn syrup, sugar, butter, eggs, vanilla and salt to a bowl, then whisk until smooth. Fold in the toasted pecans and raisins.
4. Bake: Pour the filling over the cooled shortbread crust, then bake!
Tips & tricks
Don’t overbake. The bars are done when the centre has a very slight jiggle in the centre.
Toast the pecans. Toasting the pecans adds a ton of delicious flavour to these bars!
Press the shortbread crust down after baking. Some parts of the shortbread may puff up during baking – just use a spatula or something flat to press down any puffed parts.
Weigh your ingredients. Volumetric measuring is inaccurate. I recommend weighing the ingredients, especially the flour, to get perfect bars every time! Here is an excellent write-up about the importance of weighing ingredients.
Don’t slice until fully cooled. If the bars are still warm when slicing, they will lose their shape and be quite messy.
Use parchment paper. Parchment paper is a must for easy removal!
Chill the bars for a perfect slice. If you’re looking for that perfect slice, chill the bars overnight before slicing.
Don’t overmix the pecan filling: Whisking/beating the eggs in the pecan pie filling too much will incorporate too much air into the filling, leading to a filling that is too airy and cracked. Whisk only until everything is smooth and well mixed.
Equipment required
9×9” nonstick pan: Here’s a link to my favorite one!
Parchment paper: I line all sides of the pan with parchment – trust me it’ll make removing them SO MUCH easier.
Hand mixer: A hand mixer is needed for making the shortbread crust.
How to store pie bars
Room Temperature
The bars can be stored in an airtight container at room temperature for 3 days.
Fridge
The bars can be stored in an airtight container in the fridge for 5 days.
Freezer
The sliced-up bars can be placed in an airtight freezer bag and be frozen for up to 3 months. Let the bars defrost at room temperature before enjoying.
FAQ
The centre should be juuuuust slightly jiggly (no movement throughout the sides, and just the slightest bit of movement in the very centre).
The shortbread is done when the edges just begin to turn slightly golden.
No, you can also use whole pecans.
They were most likely not baked enough!
Definitely. Just use your favourite 1:1 flour.
Yes! See instructions above in the ‘How to store pie bars’ section.
I like these bars at room temperature or served cold!
I do not recommend using anything else other than corn syrup (maple syrup and honey wouldn’t be thick enough).
Related recipes
Pumpkin Pie Bars with Shortbread Crust
Apple, Pecan and California Raisin Pie
Get the Recipe: Raisin Pecan Pie Squares
Ingredients
Shortbread Crust
- 3/4 cup (171g) Unsalted Butter,, softened
- 6 tbsp (75g) White Sugar
- 3 tbsp (41g) Light Brown Sugar
- 1 ½ tsp Vanilla
- 1 ¾ cups (210g All Purpose Flour
- 1/4 tsp Salt
Raisin Pecan Pie Filling
- 2 ½ cups (310g) Pecans, chopped
- 1 cup (220g) Light Brown Sugar
- 3/4 cup (255g) Light Corn Syrup
- 2 tbsp (28g) Unsalted Butter,, melted
- 4 Large Eggs
- 1 ½ tsp Vanilla
- 1/2 cup (100g) California Raisins
Equipment
- Hand Mixer
Instructions
Shortbread Crust
- Preheat oven to 350°F. Prepare a 9×9” baking pan with cooking spray and 2 sheets of parchment to cover all sides of the pan.
- In a large mixing bowl, add butter, white sugar, brown sugar and vanilla. Using an electric hand mixer, beat the ingredients together until it looks fluffy – about 2 minutes. Add flour and salt to a sieve over top of the bowl, then sift them in. Use the hand mixer to mix the flour/salt in until a very crumbly dough forms.
- Pour this crumbly dough into your prepared pan, then using your hands, press the dough evenly down into the pan. Place into the oven to bake for 15 minutes, then allow to cool for 15-20 minutes before adding the pecan pie filling.
Raisin Pecan Pie Filling
- In a medium sized dry skillet over medium heat, add pecans. Toss pecans in the pan to toast for about 2 minutes, then set aside.
- In a large mixing bowl, add brown sugar, corn syrup, melted butter, eggs, and vanilla. Whisk until smooth. Add in the toasted pecans and raisins, then pour over the cooled shortbread crust.
- Place into the oven to bake for 45 minutes. When done, the centre will be just slightly jiggly. Remove from oven and allow to fully cool before removing from pan, then cut into 16 squares.
