| Level: | Easy |
| Total: | 1 hr 47 min |
| Prep: | 7 min |
| Inactive: | 40 min |
| Cook: | 1 hr |
| Yield: | 25 (1-inch) squares |
Ingredients
- 1/2 cup pecans, toasted and roughly chopped
- 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon kosher salt
- 3/4 cup packed light brown sugar
- 1/4 cup light molasses
- 1/3 cup light corn syrup
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1 tablespoon dark rum, optional
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs, beaten
- 1 cup toasted and roughly chopped pecans
Instructions
- For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
- Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
- For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
- Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 167 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 90 mg |
Reviews
I’m sorry, I don’t understand where all these good reviews are coming from. I made it exactly as listed and had to toss the entire pan. It set right, came off the foil easily, etc. – none of those things were the problem. The sticky wet texture of the filling and the intensity of the molasses flavor made these bars borderline inedible.
Very good! A bit molasses forward, so I might use a dark/light corn syrup combo next time, but will definitely make again. Yum!
How do you store it? Refrigerator or room temperature?
I don’t like pecan pie but these are delicious.
Couldn’t stop tasting them as I was cutting them to serve. I followed the recipe exactly as written with the rum. My center was a little soft so I put them back in the oven a little longer. I Let them cool completely and the center was still a little soft and hard to cut.
Can’t figure out what I did wrong. That didn’t stop us from eating them though!
Couldn’t stop tasting them as I was cutting them to serve. I followed the recipe exactly as written with the rum. My center was a little soft so I put them back in the oven a little longer. I Let them cool completely and the center was still a little soft and hard to cut.
Can’t figure out what I did wrong. That didn’t stop us from eating them though!
Made these with my mom for family dinner and they were awesome! Skipped the rum and used a little extra vanilla and it worked great! Nice molasses flavor and loved the little touch of salt flavor in the shortbread crust.
Will absolutely make again!!!
Truly excellent. I used parchment paper instead of foil and dark corn syrup instead of light. I had to skip the molasses because I didn’t have any. These were amazing! Just like a pecan pie with a salty sweet shortbread crust. ♥️♥️
I love pecan bars and have many recipes. I tried this one and Took them to my bunco gathering -everyone raved!
I did not have lt karo syrup so I sub. Cane syrup. I did not have molasses so sub’d sorghum.
Def butter the foil before pressing in dough!
I did not have lt karo syrup so I sub. Cane syrup. I did not have molasses so sub’d sorghum.
Def butter the foil before pressing in dough!
The taste is delicious, but like others I had a terrible time getting it off the foil. I even buttered the foil. Wondering why this can’t be baked directly in a buttered dish without the foil. From other’s reviews, sounds like parchment paper works much better.
OMG these are amazing! I️ just did a taste test before making a second batch and they are awesome. I️ used bourbon instead of rum because that’s what I️ had and used parchment paper over foil. No issues with sticking. Also be sure to let cool completely before attempting to cut.
This recipe is a winner! I used parchment paper instead of aluminum foil, which worked perfectly. I also used dark molasses and salted butter. As far as cooking time, I used a glass pan and a convection oven, which took about 35 minutes. It is a lot like baking a pumpkin pie: one minute the center is completely runny, 10 minutes later it is set when you jostle the pan. Hope that helps.