Pecan Vanilla Cream Crumb Bars
These Pecan Vanilla Cream Crumb Bars have a buttery shortbread crust, creamy vanilla filling, and a brown sugar crumble with chopped pecans and a hint of cinnamon. Each bite has a little crunch and a smooth, creamy center. They are a delicious treat to make ahead and share!
Servings: 9 bars
Calories: 440kcal
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.
Nutrition
Serving: 1pecan crumb bar | Calories: 440kcal