These Pecan Vanilla Cream Crumb Bars have a little bit of everything! A buttery shortbread crust is topped with a smooth vanilla cream filling and a brown sugar crumble with chopped pecans and a hint of cinnamon. The creamy filling and crunchy topping make such a yummy combination!
If you love pecan desserts, try my Pecan Pie Shortbread Bars and Pecan Pie Bars, too! They are both sweet, nutty treats that are perfect for sharing with family and friends. You might just have a hard time picking a favorite!
Ingredients & Substitutions
- Shortbread crust: The homemade shortbread crust gives these bars a buttery base. You could use a store-bought shortbread crust, but you would need to adjust the recipe to fit an 8×8-inch pan.
- Whole milk: Adds creaminess to the vanilla filling. I recommend whole milk for the best texture, but 2% milk can work.
- Heavy whipping cream: Makes the filling rich and creamy. Half-and-half can also work, but the filling may be a little less rich.
- Granulated sugar: Sweetens the filling and shortbread crust. I don’t recommend reducing it without testing, as it also affects the texture.
- Cornstarch: Thickens the vanilla filling so the bars hold their shape when sliced. I would not skip it.
- Eggs: Use two large eggs at room temperature to help the filling thicken evenly.
- Vanilla extract: Adds flavor to the creamy filling. Vanilla bean paste can also be used.
- Unsalted butter: Used in both the crust and crumble. (The butter for the crumble is melted and cooled slightly before mixing.) Unsalted butter lets you control the salt level. If using salted butter, reduce the added kosher salt slightly.
- All-purpose flour: Forms the shortbread crust and crumb topping. I recommend measuring it by weight for the most consistent results.
- Light brown sugar: Adds sweetness and a slight molasses flavor to the crumble. Dark brown sugar can be used for a deeper flavor.
- Kosher salt: Balances the sweetness in the crust, filling, and crumble.
- Ground cinnamon: Adds a little spice to the pecan crumble. You can omit it if you prefer.
- Pecans: Finely chopped pecans add crunch and nutty flavor to the crumble. You can use them as is or toast them first for a deeper, nuttier flavor. Walnuts can also be used instead.
Tips for Making Pecan Vanilla Cream Crumb Bars
- Use melted butter for the crumble. Melt the butter and let it cool slightly before mixing it with the dry ingredients. It should be liquid but not piping hot.
- Temper the eggs slowly. Whisk the hot milk mixture into the eggs a little at a time. This helps prevent the eggs from scrambling and keeps the vanilla filling smooth.
- Keep whisking the filling. Stir constantly as the custard thickens, especially after adding the eggs. Keep the heat low, and do not let the mixture boil.
- Don’t worry if the filling is soft before chilling. It will continue to set as the bars cool and refrigerate. Look for a slight jiggle in the center when you take the pan out of the oven.
- Chill before slicing. Refrigerate the bars for at least 2 hours after they cool at room temperature. For cleaner slices, wipe your knife between cuts.
FAQs
Why do I need to temper the eggs?
Tempering the eggs helps prevent them from scrambling when added to the hot milk mixture. Slowly whisking some of the hot mixture into the eggs warms them gradually before you add them to the saucepan.
Can I use melted butter instead of browning it?
Yes! This recipe uses melted butter in the pecan crumble, so there is no need to brown it. Let the butter cool slightly before mixing it with the dry ingredients.
Why do these bars need to chill before slicing?
The vanilla cream filling needs time to cool and firm up. Refrigerating the bars for at least 2 hours after they cool at room temperature helps the filling set so the bars hold their shape when sliced.
Can I make Pecan Vanilla Cream Crumb Bars ahead of time?
Yes! These bars are a great make-ahead dessert. Prepare them a day ahead and keep them covered in the refrigerator until you’re ready to serve.
Can I use a different size pan?
An 8×8-inch pan is best for this recipe because it gives the crust, filling, and crumble the intended thickness. A larger pan will make thinner bars and may change the baking time.
How do I get clean slices?
Make sure the bars are completely chilled before cutting. Use a sharp knife and wipe it clean between cuts for neater slices.
How To Store Pecan Vanilla Cream Crumb Bars
Refrigerator: Store the bars in an airtight container in the refrigerator for up to 4 days. The vanilla cream filling needs to stay refrigerated.
To serve: Enjoy the bars cold or let them sit at room temperature for about 10 to 15 minutes before serving.
Freezer: For longer storage, freeze the bars in a single layer until firm, then wrap them individually or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Pecan Vanilla Cream Crumb Bars
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
Vanilla Cream Filling
- 1 cup (244 g) whole milk
- ½ cup (119 g) heavy whipping cream
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Pecan Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 5 tablespoons (71 g) unsalted butter, melted, cooled slightly
- ⅓ cup pecans, finely chopped
Instructions
Shortbread Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with nonstick cooking spray.
- In a medium bowl, whisk together the flour, granulated sugar, and salt.
- Add the softened butter and mix with a fork or your hands until the mixture forms a moist, crumbly dough that holds together when squeezed.
- Press the dough firmly and evenly into the prepared pan. Use your hands or the bottom of a measuring cup to create a smooth, level surface.
- Bake for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.
Vanilla Cream Filling
- In a medium saucepan over medium heat, whisk together the milk, heavy whipping cream, granulated sugar, cornstarch, and salt. Cook, whisking constantly, until thickened and gently bubbling, 4 to 6 minutes. Reduce the heat to low.
- In a separate bowl, whisk together the eggs and vanilla extract. Slowly add about ½ cup of the hot milk mixture to the eggs, whisking constantly to temper them.
- Pour the egg mixture back into the saucepan. Continue cooking over low heat, stirring constantly, until thickened to a smooth, pudding-like consistency, about 2 to 3 minutes. Do not allow the mixture to boil.
- Immediately pour the hot filling over the pre-baked crust and spread it into an even layer.
Pecan Crumble Topping
- In a medium bowl, whisk together the flour, brown sugar, salt, and cinnamon.
- Pour in the melted butter and stir with a fork until moist clumps form. Use your fingers to gently squeeze portions of the mixture to create a mix of small crumbs and larger clusters.
- Fold in the finely chopped pecans.
- Sprinkle the crumble evenly over the warm filling, lightly pressing a few larger pieces into the surface.
Bake and Chill
- Bake for 30 to 35 minutes, or until the topping is deep golden and the center has a slight jiggle. The filling will finish setting as it cools.
- Let the bars cool completely in the pan on a wire rack, about 1 hour. Refrigerate for at least 2 hours, or overnight, before lifting them out using the parchment overhang and cutting them into bars.
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