Pecan pie bars are everything you love about the classic pecan pie but in an easy-to-make, hand-held form. With a buttery shortbread crust and a rich, caramel-like pecan topping, these bars are perfect for holiday gatherings, bake sales, or a sweet treat any day of the year. Let’s get baking!
Ingredients
For the Shortbread Crust:
- Unsalted Butter (1 cup, softened)
Creates a rich, buttery base. Ensure it’s softened for easy mixing. - All-Purpose Flour (2 cups)
The foundation of the crust, giving it structure and tenderness. - Granulated Sugar (½ cup)
Adds a touch of sweetness to the crust. - Salt (¼ teaspoon)
Balances the sweetness and enhances flavor.
For the Pecan Filling:
- Brown Sugar (1½ cups, packed)
Provides a deep, caramel flavor. - Light Corn Syrup (½ cup)
Keeps the filling gooey and ensures the bars set properly. - Unsalted Butter (⅓ cup, melted)
Adds richness to the filling. - Eggs (3 large)
Helps bind the filling together. - Vanilla Extract (1 teaspoon)
Enhances the flavor with a warm, aromatic touch. - Pecans (2 cups, roughly chopped)
The star of the show! Chopped pecans ensure every bite is full of nutty goodness.
How to Make Pecan Pie Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal.
Step 2: Make the Shortbread Crust
In a mixing bowl, cream together the softened butter, sugar, flour, and salt until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan.
Bake the crust for 15–20 minutes, or until lightly golden. Remove from the oven and set aside.
Step 3: Prepare the Pecan Filling
In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth. Stir in the chopped pecans.
Step 4: Assemble the Bars
Pour the pecan filling evenly over the pre-baked crust, spreading it out with a spatula to ensure even coverage.
Step 5: Bake the Bars
Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and slightly firm to the touch.
Step 6: Cool and Slice
Let the bars cool completely in the pan. Once cooled, use the parchment paper or foil overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.
Equipment Needed
- 9×13-inch baking pan for assembling the bars.
- Parchment paper or aluminum foil for easy removal.
- Mixing bowls for the crust and filling.
- Whisk for combining the filling ingredients.
- Offset spatula for spreading the filling evenly.
Frequently Asked Questions
Can I make pecan pie bars ahead of time?
Yes! These bars store well. Make them a day in advance and store them in an airtight container at room temperature or in the fridge.
How do I store pecan pie bars?
Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze pecan pie bars?
Absolutely! Wrap the bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
What can I substitute for corn syrup?
You can use maple syrup or honey as a substitute, but the filling may be slightly less firm.
Can I use whole pecans instead of chopped?
Yes! Whole pecans make for a beautiful presentation. You can also mix whole and chopped pecans for a varied texture.
How do I know when the bars are done?
The filling should be set but slightly jiggly in the center when you gently shake the pan. It will firm up as it cools.
Can I add chocolate or other flavors?
Definitely! Add a handful of chocolate chips to the filling for a chocolaty twist or a sprinkle of sea salt for a sweet-savory combo.
Conclusion
Pecan pie bars are the perfect blend of buttery, nutty, and sweet, making them a dessert table favorite. They’re easy to make, easy to share, and absolutely irresistible. I hope this recipe becomes a staple in your dessert rotation! If you enjoyed it, don’t forget to share it on Facebook or save it on Pinterest for your next baking adventure. Happy baking! 🥧✨
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