When I first tried these, I was looking for a dessert to serve alongside a batch of lemon bars - something that would satisfy tastes that the gooey, tart lemon bars were lacking. Sweet, with a nutty crunch and a buttery shortbread crust, these were ideal. Plus, they come together in a flash!
The shortbread base works with a number of other combinations, and it's a cinch to make in advance. Make a double batch, press into two pans a day or two before baking, and you'll cut the party day prep time in half.
These are made without corn syrup, using brown sugar and honey in its place. A little crunchier than the pie version, you'll find guests grabbing their second and third pieces in no time.
Get the recipe: Bite-Sized Pecan Pie Bars at Gourmet/EpicuriousRelated: Good Questions: Can You Freeze Pumpkin or Pecan Pies? (Images: Stephanie Barlow)