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.
Ingredients
Scale
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
Instructions
- Preheat: Preheat the oven to 350 degrees F to prepare for baking the crust and filling.
- 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.
- 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.
- 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.
- Cook and Thicken Filling: Reduce heat to low and cook the filling mixture for 5-10 minutes, stirring occasionally until it thickens like pudding.
- 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.
- 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.
- 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
