If you have a major sweet tooth (like me), these indulgent Brown Sugar Pie Bars may blow your mind with their deliciousness. Seriously, these things are unique and they are amazing.

The base is similar to shortbread, nice and simple. The topping is like the filling for Pecan Pie without the pecans–or corn syrup, which is usually the sweetness and glue for such pies.

There’s no need to boil the filling or doing anything fussy. During the baking process, the top will essentially boil and caramelize. That creates a kind of crust that adds to the textural delight of every layer of these bars.

Modified from Better Homes & Gardens Christmas Cookies 2021.

PrintBready or Not: Brown Sugar Pie BarsThis recipe makes simple bars that are potently sweet and addictively delicious! Modified from Better Homes & Gardens Christmas Cookies 2021Author Beth CatoEquipment13×9 panaluminum foilnonstick cooking sprayfood processorIngredientsCrust1/2 cup unsalted butter 1 stick1 1/2 cups all-purpose flour3 tablespoons white sugar1/2 teaspoon fine sea saltFilling3 large eggs room temperature3 1/3 cups light brown sugar packed1/2 teaspoon ground cinnamon1/2 teaspoon fine sea salt1/2 cup unsalted butter melted (1 stick)2 teaspoons vanilla extract1/2 teaspoon almond extractInstructionsPreheat oven at 350 degrees. Line a 13×9 pan with aluminum foil. Apply a coating of nonstick cooking spray. Dice up the butter into chunks.In a food processor, pulse together the flour, sugar, and salt. Drop in the butter and pulse until the mix looks crumbly. It will not be cohesive. Pour everything into the prepared pan. Use the heel of a hand to press it into an even layer across the bottom.Bake the crust for 15 to 18 minutes, until it is lightly brown. While that is cooking, make the filling.In a large bowl, lightly beat the eggs. Mix in the brown sugar, cinnamon, salt, melted butter, and both extracts. Scrape the bottom of the bowl to ensure everything is combined. Pour the filling over the hot crust.Bake for 35 to 38 minutes, until the middle has only a slight jiggle. The filling may form large bubbles near the end of baking but they do not need to be popped. Let the pan cool to room temperature.Use the foil to lift the contents onto a cutting board. To make neat bars, use a knife to slice off the very edges, reserving these especially-candied portions for later enjoyment. Slice the rest into small squares. The bars can be stored in a sealed container at room temperature.OM NOM NOM!