I first tasted this recipe at Thanksgiving this year when my friend’s relative brought it for dessert, and I’ve been waiting to remake it ever since. It’s different from a traditional pecan bar because the crust is less shortbread-y and more cookie-like. It’s AWESOME.

For the crust:

8 ounces cream cheese
3/4 cups butter, softened
1 cup granulated sugar
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla
For the pecan bit:
1/4 cup butter
2 eggs
1 cup firmly packed brown sugar
2/3 cup light corn syrup
3 cups chopped pecans
1 teaspoon vanilla
Beat cream cheese, 3/4 cups of the butter, the granulated sugar and 2 tsp of the vanilla in a large brown with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover.  Refrigerate for 30 minutes.
Preheat oven to 350ºF. Press dough firmly onto bottom of an ungreased 15x10x1 inch baking pan. Bake 15 minutes or until lightly browned.  Meanwhile melt remaining 1/4 cup butter; place in medium bowl. Add eggs, brown sugar corn syrup and remaining 1 teaspoon of vanilla. Mix until well blended. Stir in pecans.
Spread pecan mixture evenly onto warm crust. Bake an additional 25-30 minutes or until topping is firm around the edges and slightly soft in the center. Cool completely on wire rack. Cut into 60 bars to serve.

5 comments

Reply

I love the look of that thick cream cheese crust!

Reply

Oh yes! I wish I had couple of these bars right now. Looks beautiful!!!

Have a sweet weekend.

Reply

love peacan! exc dessert!!

Reply

Hi… this looks amazing …can’t wait to try them.. what pan can. use if I wanted to halve the recipe?P.S: I absolutely love your blog!!!!!

Sarah | Broma Bakery
Reply

Hi Vaish! Thanks so much. You can use an 8×8 baking dish. The time will probably change, so just keep an eye on the dough and then pecan for done-ness! Happy baking 🙂

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