Pecan Pie Bars Recipe

Introduction

Pecan pie bars are a delicious twist on the classic pecan pie, offering a perfect balance of a buttery crust and a rich, nutty filling. These bars are easy to make and great for sharing at any gathering.

Ingredients

• 1 1/4 cups unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 1 cup unsalted butter
• 1 cup light corn syrup (or maple syrup)
• 1 1/4 cups light brown sugar (packed)
• 1/2 cup cornstarch
• 4 egg yolks
• 1/2 cup heavy cream
• 1 pound pecans (roasted and roughly chopped)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 degrees F.
2. Step 2: Prepare the crust by beating the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Step 3: Add the eggs and 1 teaspoon vanilla extract to the butter mixture and mix well.
4. Step 4: In a large bowl, sift together the flour, baking powder, and kosher salt.
5. Step 5: Gradually mix the dry ingredients into the butter mixture at low speed until combined.
6. Step 6: Press the dough evenly into an ungreased 9×13-inch baking pan. If sticky, sprinkle lightly with flour.
7. Step 7: Bake the crust for 15 minutes until just set, then allow it to cool completely.
8. Step 8: For the topping, whisk together the brown sugar, cornstarch, and 1/8 teaspoon salt in a small bowl.
9. Step 9: Place a saucepan over medium-low heat and add the sugar mixture.
10. Step 10: Quickly whisk in the egg yolks, light corn syrup (or maple syrup), and heavy cream until smooth.
11. Step 11: Stir continuously and bring the mixture to a simmer. Reduce heat to low and cook until thickened like pudding, about 5 to 10 minutes.
12. Step 12: Remove from heat and stir in the cold diced butter until melted.
13. Step 13: Fold in the roasted, chopped pecans and 1 teaspoon vanilla extract.
14. Step 14: Pour the filling evenly over the cooled crust, avoiding getting it between the crust and the pan.
15. Step 15: Bake for 25 to 30 minutes until the filling is set.
16. Step 16: Allow the bars to cool fully, then refrigerate for 4 to 6 hours until cold.
17. Step 17: Cut into bars and serve.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
• Substitute maple syrup for corn syrup for a deeper, richer taste.
• If you prefer a softer crust, reduce baking time slightly and cool thoroughly before adding filling.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. They can be served cold or brought to room temperature before eating. To reheat, warm gently in the oven at 300 degrees F for about 10 minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pecan pie bars ahead of time?

Yes, these bars can be made a day or two in advance. Just keep them refrigerated and bring to room temperature before serving for the best texture.

Can I freeze pecan pie bars?

Absolutely. Wrap the cooled bars tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Pecan Pie Bars Recipe

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★★★★★

4.5 from 150 reviews

• Author: Harper
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

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Description

These Pecan Pie Bars combine a tender, buttery crust with a rich, creamy pecan topping for a perfect handheld twist on classic pecan pie. With a smooth custard-like filling studded with roasted pecans and a hint of vanilla, this dessert is ideal for gatherings or holiday celebrations.

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Ingredients

Scale 1x2x3x

Crust:

• 1 1/4 cups unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt

Topping:

• 1 cup unsalted butter
• 1 cup light corn syrup (or maple syrup)
• 1 1/4 cups light brown sugar (packed)
• 1/2 cup cornstarch
• 4 egg yolks
• 1/2 cup heavy cream
• 1 pound pecans (roasted and roughly chopped)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat: Preheat the oven to 350 degrees F to prepare for baking the crust and filling.
2. Prepare the Crust Batter: Beat the room-temperature butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and mix thoroughly. In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt.
3. Combine and Bake Crust: Gradually mix the dry ingredients into the wet batter on low speed just until combined. Press the dough evenly into an ungreased 9×13-inch baking pan. If the dough is sticky, lightly sprinkle with flour. Bake for 15 minutes, or until the crust is just set. Allow it to cool completely to avoid damage when adding the filling.
4. Prepare the Filling Mixture: In a small bowl, whisk together the brown sugar, cornstarch, and salt. Place this mixture in a saucepan over low-medium heat, then quickly whisk in the egg yolks, maple syrup (or light corn syrup), and heavy cream until smooth. Stir continuously and bring it to a gentle simmer.
5. Cook and Thicken Filling: Reduce heat to low and cook the filling mixture for 5-10 minutes, stirring occasionally until it thickens like pudding.
6. Add Butter and Flavorings: Remove the saucepan from heat and stir in the cold diced butter until fully melted. Fold in the roasted, chopped pecans and vanilla extract to incorporate the nutty texture and aroma.
7. Assemble and Bake: Pour the prepared filling evenly over the cooled crust, avoiding pouring between the crust and the pan edges. Bake the assembled bars for 25 to 30 minutes, or until the filling is set and no longer jiggly.
8. Cool and Serve: Remove the bars from the oven and let them cool completely. Refrigerate for 4 to 6 hours until chilled and firm. Cut into bars and serve as a delicious dessert or snack.

Notes

• For best flavor, use roasted pecans and roughly chop them to enhance texture.
• If the dough feels too sticky while pressing into the pan, lightly dust with flour to make handling easier.
• Refrigerating the bars before cutting helps maintain clean slices without cracking.
• Maple syrup can be used as a substitute for light corn syrup for a richer flavor.
• Store leftovers refrigerated in an airtight container for up to 4 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie bars, pecan bars, pecan dessert, nut bars, holiday dessert, easy dessert, baked bars