pecan pie bars
Indulge in the rich, nutty goodness of pecan pie bars, a delightful twist on the classic Southern pecan pie. These bars combine a buttery, flaky shortbread crust with a gooey, caramel-like filling packed with crunchy pecans, making them perfect for holiday gatherings, potlucks, or a sweet treat any time of year.
Easier to make and serve than traditional pie, these pecan pie bars are ideal for feeding a crowd and can be sliced into perfect portions. The deep, molasses-infused flavor from brown sugar, paired with the nutty pecans, creates a dessert that’s both comforting and indulgent. Whether you’re a seasoned baker or a novice, this recipe is straightforward, using pantry staples to deliver a crowd-pleasing dessert.
Serve them chilled, at room temperature, or warmed with a scoop of vanilla ice cream for an extra touch of decadence. this recipe includes detailed instructions, nutritional information, and FAQs to ensure you have all the tools to create the best pecan pie bars that will become a staple in your dessert repertoire.
Timming
📌 Number of Servings: 24 bars
⏳ Preparation Time: 15 minutes
🔥 Cooking Time: 45 minutes
🥢 Ingredients :
For the Shortbread Crust:
✅ 2 cups (240g) all-purpose flour
✅ 1/2 cup (100g) granulated sugar
✅ 1/4 teaspoon salt
✅ 3/4 cup (170g) unsalted butter, cold and cubed
For the Pecan Filling:
✅ 3 large eggs
✅ 1 cup (200g) light brown sugar, packed
✅ 1/2 cup (120ml) light corn syrup
✅ 1/4 cup (60g) unsalted butter, melted
✅1 tablespoon vanilla extract
✅ 1/4 teaspoon salt
✅ 2 cups (200g) pecans, coarsely chopped
👨🍳 Instructions :
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
- In a spacious mixing bowl, combine flour, granulated sugar, and a pinch of salt, whisking until well blended.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Spread the mixture uniformly across the base of the lined pan, pressing firmly to create a solid crust.
- Bake for 18-20 minutes or until the edges are lightly golden. Remove from the oven and set aside.
Step 2: Make the Pecan Filling
- In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth.
- Stir in the chopped pecans until evenly distributed.
- Gently spread the filling over the warm crust, using a spatula to ensure an even layer.
Step 3: Bake and Cool
- Bake for 25-30 minutes or until the filling is set and slightly puffed (it should jiggle slightly in the center).
- Allow the bars to cool completely in the pan on a wire rack, about 2 hours. To achieve neater slices, refrigerate the bars for 30 minutes before cutting.
- Lift the bars from the pan by grasping the excess parchment paper. Cut into 24 squares using a sharp serrated knife.
💡 TIPS :
- Prevent Sticking: Line the pan with parchment paper or foil and lightly grease to ensure easy removal.
- Clean Cuts: Chill the bars before slicing and wipe the knife between cuts for neat squares.
- Toasting Pecans: For deeper flavor, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, then cool before using.
- Substitutions: Replace corn syrup with maple syrup or honey, but add 1 tablespoon of flour to thicken the filling.
- Storage: Keep in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Make-Ahead: Prepare the crust up to 2 days in advance and store in the fridge, or bake the bars a day ahead for flavors to meld.
📊 Nutrition Information (Per Bar, Based on 24 Servings)
- Calories: 230 kcal
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 70mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
Note: Nutrition information is an estimate based on standard ingredient data and a 2,000-calorie diet. Consult a dietitian for precise dietary needs.
❓ Pecan Pie Bars(FAQ) :
- Can I make pecan pie bars without corn syrup?Yes, you can substitute maple syrup or honey, but add 1 tablespoon of flour to ensure the filling sets properly.
- How do I store pecan pie bars?Place in a tightly sealed container and refrigerate for up to 4 days, or freeze for up to 3 months.
- Can I freeze pecan pie bars?Yes, wrap individual bars tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator.
- Why are my pecan pie bars runny?Runny bars are likely underbaked. Ensure the filling is set but slightly jiggly in the center before removing from the oven.
- Can I use a different nut in Pecan Pie Bars?Yes, walnuts or cashews can replace pecans for a similar texture and flavor.
- How do I get clean cuts for pecan pie bars?Chill the bars for 30 minutes and use a sharp serrated knife, wiping it clean between cuts.
- Can I add chocolate to pecan pie bars?Yes, stir in 1/2 cup of chocolate chips to the filling or drizzle melted chocolate over the cooled bars.
- Are pecan pie bars gluten-free?This recipe is not gluten-free, but you can use a 1:1 gluten-free flour blend for the crust.
- How do I know when pecan pie bars are done?The filling should be set around the edges and slightly jiggly in the center, about 25-30 minutes at 350°F.
- Can I make pecan pie bars ahead of time?Yes, bake them a day in advance and store in the fridge, or prepare the crust up to 2 days ahead.
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