Okay, picture this: It’s Thanksgiving, everyone’s stuffed, but there’s always room for pie, right? Well, these pecan Pie Bars are like pecan pie’s cooler, easier-to-handle cousin. They’ve got that same rich, nutty, caramel-y flavor that everyone goes nuts (pun intended!) for, but in a super convenient bar form. Honestly, sometimes I even prefer these over the real deal! They’re so much easier to portion out, and they travel beautifully, which is a lifesaver when I’m bringing dessert to a potluck. And let’s be honest, who doesn’t love a good pecan pie treat that doesn’t take all day to make? This recipe for pecan pie bars has become my go-to when I need a guaranteed crowd-pleaser.
What is pecan pie?
Pecan Pie Bars are essentially a simplified version of pecan pie, but instead of a traditional pie crust, you have a buttery shortbread base. Think of it as a cross between a pecan pie and a blondie. It’s essentially a layer of crumbly, golden shortbread topped with that classic gooey pecan filling we all know and love. The bars are baked until the filling is set and the shortbread is golden brown. Cut them into squares, and you have perfect little bite-sized pieces of pecan heaven. They’re less fussy than a full pie, which is always a win in my book!
Why do I love this recipe?
There are so many reasons why I keep coming back to this recipe! First off, the flavor is insane. You get that rich, buttery shortbread that melts in your mouth, perfectly complementing the sweet, nutty, almost bourbon-y pecan filling. It’s just pure comfort food. The simplicity is another big one. Unlike making a traditional pie with all the crust rolling and crimping, these bars are so straightforward. You press the shortbread into the pan, pour on the filling, and bake. Boom. Done. I also love that it’s relatively budget-friendly. Pecans can be a bit pricey, but you don’t need a mountain of them, and the other ingredients are pantry staples. Finally, these pecan Pie Bars are incredibly versatile! They’re perfect for holidays, potlucks, or just a simple weeknight treat. What I love most about this is that they seem fancy, but they’re secretly so easy. Honestly, they disappear in minutes at my house!
How do you make pecan pie bars?
Quick Overview
Making these pecan Pie Bars is easier than you think! You’ll start by whipping up a simple shortbread crust, which gets pressed into a pan and par-baked. Then, you’ll make the pecan filling, which is basically a delicious mix of pecans, butter, sugar, and eggs. Pour that over the crust, bake until golden and bubbly, and let it cool completely before slicing. The best part? No finicky pie crust required! I always find this method to be so much less stressful than making a traditional pie, and the results are just as amazing (if not better!).
Ingredients
For the Shortbread Crust:
I usually use unbleached for a cleaner taste, but either works! * ½ cup (100g) granulated sugar: What is the right amount of salt to make a crisp crust? What are the best ways to balance the sweetness of a drink? * 34 cup (1 12 sticks or 170g) cold unsalted butter, cut into cubes: Make sure it’s *cold*! What causes a flaky crust? I like to cut it up and then pop it back in the freezer for a few minutes.
For the Pecan Filling:
* ½ cup (1 stick or 113g) unsalted butter, melted: Adds richness and helps bind the filling.
* ¾ cup (150g) packed light Brown Sugar: This is key for that caramel-y flavor. Don’t skimp on packing it!
* ¼ cup (50g) granulated sugar: Balances the sweetness and prevents the filling from being too molasses-y.
* ¼ cup corn syrup: Adds shine and helps prevent the filling from crystallizing. Light or dark works, but I prefer light for a cleaner flavor.
* 3 large eggs: Binds the filling and adds richness.
* 1 teaspoon vanilla extract: Enhances the other flavors and adds a touch of warmth. Use the good stuff!
* ¼ teaspoon salt: Balances the sweetness and enhances the pecan flavor.
* 1 ½ cups (150g) pecan halves: The star of the show! I like to use halves for a prettier presentation, but chopped pecans work too. Toasting them beforehand brings out even more flavor, but it’s optional.
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving some overhang on the sides for easy removal – this is my go-to because it makes cleanup a breeze. Trust me, you’ll thank yourself later. The parchment paper sling is a lifesaver!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, and salt for the shortbread crust. Make sure everything is evenly distributed so you don’t end up with pockets of salt or sugar. This helps ensure a consistent texture and flavor throughout the crust. I always do this to avoid having too much of the salt in one section it really affects the taste
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You want to see small pieces of butter still visible, but no large chunks. This creates little pockets of butter that melt during baking, resulting in a flaky crust. I’ve tried pulsing it in a food processor before, and while it’s faster, I find that hand-cutting gives a better texture. Plus, it’s a great arm workout!
Step 4: Press into Pan & Par-Bake
Is it necessary to press the mixture into the prepared baking pan? I use the bottom of a measuring cup to help flatten it out. Is it too dense to be packed tightly? How do I bake a crust for 15 minutes? This step helps prevent the crust from becoming soggy when you add the filling. I’ve skipped this step before in a pinch, and the crust was definitely not as crisp.
Step 5: Prepare Filling
While the crust is baking, prepare the pecan filling. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, corn syrup, eggs, vanilla extract, and salt until smooth. Make sure the butter isn’t too hot, or it might cook the eggs. I always let it cool slightly before adding the other ingredients. Then, stir in the pecan halves. I like to reserve a few extra pecans to arrange on top for a prettier presentation.
Step 6: Pour & Bake
Once the crust is par-baked, remove it from the oven and pour the pecan filling evenly over the crust. If you reserved some pecans, arrange them on top now. Bake for 25-30 minutes, or until the filling is set and golden brown. The center should be slightly jiggly, but not liquidy. I always check it with a toothpick – if it comes out clean (or with just a few moist crumbs), it’s done!
Step 7: Cool Completely
Let the bars cool completely in the pan on a wire rack before slicing. This is crucial! If you try to cut them while they’re still warm, they’ll be too gooey and messy. I usually let them cool for at least 2-3 hours, or even overnight. The waiting is the hardest part, I know, but trust me, it’s worth it!
Step 8: Slice & Serve
Once the bars are completely cool, lift them out of the pan using the parchment paper overhang (if you used it). Cut them into squares or rectangles. I like to use a sharp knife and wipe it clean between each slice for a clean cut. These pecan pie bars are delicious served at room temperature or slightly chilled. They’re also amazing with a scoop of vanilla ice cream or a dollop of whipped cream.
What should I serve it with?
What are the best pecan pie bars? What are some good ideas for a new experience?For Breakfast:Pair them with a strong cup of coffee or latte. The bitterness of coffee complements the sweetness of the bars perfectly. I also like to crumble them over yogurt or granola for a decadent breakfast treat.
For Brunch:Serve with a mimosa and fresh fruit. The bright, fruity flavors balance the richness of the bars. What are some of the best desserts to serve on a platter?
As Dessert:Drizzle them with melted chocolate or caramel sauce and serve with vanilla ice cream or a scoop of whipped cream. Dollop of whipped cream. For a more sophisticated presentation, dust them with powdered sugar or cocoa powder. My family loves it like this.
For Cozy Snacks:Enjoy them with a glass of milk, tea, or hot chocolate. Is it safe to cook these in the microwave for a few seconds? Growing up these were always so good after coming in from playing in the snow with a hot cocoa.
What are some good ways to serve them chilled with salted caramel ice cream? What is the combination of sweet, salty, and nutty?
What are some tips for perfecting pecan pie bars?
After making these pecan pie bars countless times, I’ve learned a few tricks along the way. What is the best way to make a pecan pie bar?
Cold Butter is the secret of health.Is it true that the colder the butter, the flakier it is? I even like to chill my flour and sugar before mixing the dough.
Don’t overmix the crust: Don’tOvermixing develops gluten in the flour, resulting in a tough crust. If you like a dough, mix just until the dough comes together, then gently press it into the pan.
Is Par-Baking requiredHow do you prevent the crust from becoming soggy?
Toast the Pecans: What areIf you toast pecans before adding them to the filling, you’ll be able to enjoy their nutty flavor even more. What are some good ways to toast them in the oven at 350°F (175°C) for about 5-7 minutes? 15 minutes, or until fragrant. Watch them carefully, as they can burn easily.
How do I use quality ingredients?The better the ingredients, the better bars. Use good quality butter, vanilla extract, and pecans.
Don’t overbak Overbaking will result in a dry, crumbly filling. The filling should be set around the edges but still slightly jiggly in the center.
Cool Completely: I know I’ve said this before, but it’s worth repeating. Cooling the bars completely allows the filling to set and makes them easier to slice. I always do this when because if not the texture it not quite right!
Experiment with Flavors: Add a splash of bourbon or rum to the filling for a boozy twist. Or, stir in some chocolate chips or chopped dried fruit for added flavor and texture. I’ve even added a pinch of cinnamon or nutmeg for a warmer, more festive flavor.
Storing and Reheating Tips
These pecan pie bars are best enjoyed fresh, but they also store well. Here’s how to keep them at their best:
Room Temperature: Store them in an airtight container at room temperature for up to 3 days. They might become slightly softer over time, but they’ll still be delicious.
Refrigerator Storage: For longer storage, keep them in an airtight container in the refrigerator for up to a week. They’ll become firmer when chilled, but they’ll retain their flavor.
Freezer Instructions: To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: You don’t have to glaze these but if you want to glaze only just before serving for the best appearance and texture. I have found that to be a must do for the bars.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for pecan pie bars that’s always a hit. They’re easy, delicious, and perfect for any occasion. What’s not to love? I hope you give these a try, and trust me, they’ll disappear fast! Seriously, I’ve made these countless times and they never fail. If you’re looking for more easy dessert recipes, be sure to check out my other recipes. And as always, happy baking! I can’t wait to hear how yours turn out, so leave a comment below and let me know what you think! And if you try any fun variations, I’d love to hear about those too. Happy baking!
Pecan Pie Bars
Ingredients
Crust Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cups cold unsalted butter cubed
- 0.25 cups ice water
Filling Ingredients
- 1 cup light corn syrup
- 0.5 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
- Make the crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Press into prepared pan.
- Make the filling: Whisk together corn syrup, brown sugar, egg, and vanilla extract. Stir in pecans.
- Pour filling over crust. Bake for 30-35 minutes, or until golden brown and set.
- Let cool completely before cutting into bars.
