There are many recipes out there for pecan pie bars and I had to play with a few of them before I got one I quite liked. For me there seemed to be a lot of recipes that didn’t have the right ratio of egg in the filling or didn’t bake for a sufficient time, so the middle was too runny.

There are other recipes that didn’t pre-bake the shortbread layer for long enough and it was too wet in the end. Other recipes called for pecans to be added to the simple shortbread crust which I thought was overkill. With so many crunchy pecans on top, why not leave the buttery shortbread to be a distinctly different layer?

I hesitated to post this recipe at all because there are so many versions of it already on line but after tweaking my own recipe and adding a couple of tips I think work well, I decided to share the recipe that works best for me. I hope it does the same for you.

INGREDIENTS

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup

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