Pecan Pie Bars

why make this recipe

Pecan Pie Bars give you the sweet, nutty flavor of pecan pie in easy, hand-held bars. They bake faster than a whole pie and cut cleanly. If you want another sweet treat that is simple and classic, try a simple chocolate pie that uses common ingredients: simple chocolate pie.

introduction

These bars have a buttery shortbread crust and a sticky pecan topping. You mix a few pantry items, bake, and cool. The result is a rich bar that feeds a crowd and travels well.

how to make Pecan Pie Bars

Make the crust first, bake it a little, then add the pecan filling and bake again. Press the crust into a pan so the topping stays even. Let the bars cool fully so they set and slice clean. Serve warm or room temperature for best texture. For a different meal idea to serve alongside, a savory dish like a crockpot pierogi casserole can pair well at gatherings: crockpot pierogi casserole.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• 1/2 cup corn syrup
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a mixing bowl, combine the flour, butter, brown sugar, and salt to form the shortbread crust. Press it evenly into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes or until lightly golden.
4. In another bowl, whisk together the corn syrup, honey, eggs, and vanilla extract. Stir in the chopped pecans.
5. Pour the pecan mixture over the baked crust.
6. Bake for an additional 35-40 minutes until set.
7. Let it cool before cutting into bars. Enjoy your pecan pie bars!

how to serve Pecan Pie Bars

Cut bars into squares or rectangles after they cool. Serve on a plate with whipped cream or a scoop of vanilla ice cream. You can warm a bar briefly in the microwave for a soft, gooey center.

how to store Pecan Pie Bars

Cool the bars completely. Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. You can freeze bars wrapped tightly for up to 2 months; thaw in the fridge before serving.

tips to make Pecan Pie Bars

• Press the crust firmly so it holds the filling.
• Do not overbake the top; it should be set but still slightly soft in the center.
• Chop pecans evenly so the texture is consistent.
• Use room temperature eggs for a smoother filling mix.
• Let bars cool fully for clean slices.

variation (if any)

• Add a pinch of cinnamon or a splash of bourbon to the filling for extra flavor.
• Swap half the pecans for walnuts for a mixed nut bar.
• Use maple syrup instead of honey for a different sweetness note.

FAQs

Q: Can I use dark corn syrup or light corn syrup?
A: You can use either. Light corn syrup keeps the filling lighter in color.

Q: Do I need to toast the pecans first?
A: Toasting brings out more flavor, but it is optional. Toast for 5-7 minutes on a baking sheet if you like.

Q: How do I know when the bars are done?
A: The filling should look set and not jiggle in the center. The edges will pull slightly from the pan.

Q: Can I make these in a smaller pan?
A: Yes. Bake time will change. Use a smaller pan for thicker bars and add 5-10 minutes as needed.

Q: Are these safe to freeze?
A: Yes. Wrap bars well and freeze up to 2 months. Thaw in the fridge before serving.

Ellie

Pecan Pie Bars

Delicious and easy-to-make pecan pie bars with a buttery shortbread crust and sticky pecan topping, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups all-purpose flour
• 0.5 cups unsalted butter, softened
• 0.5 cups brown sugar
• 0.25 teaspoon salt

For the filling

• 1 cup pecans, chopped
• 0.5 cups corn syrup
• 0.5 cups honey
• 2 large eggs
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a mixing bowl, combine the flour, butter, brown sugar, and salt to form the shortbread crust. Press it evenly into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes or until lightly golden.

Making the Filling

1. In another bowl, whisk together the corn syrup, honey, eggs, and vanilla extract. Stir in the chopped pecans.

Baking

1. Pour the pecan mixture over the baked crust.
2. Bake for an additional 35-40 minutes until set.
3. Let it cool before cutting into bars.

Notes

Serve warm or at room temperature for best texture. Cut bars into squares or rectangles after they cool. Top with whipped cream or vanilla ice cream.