These pecan pie bars have all the great flavor of pie, but in an easy to eat bar.
Pecan pie bars are the perfect fall dessert. They are sweet and nutty, with a deliciously flaky crust. What's not to love?
If you or someone in your house loves pecan pie, they'll love these pecan bars. They have all the flavor of traditional pecan pie, but they're much easier to make.
You simply make a crust for the bottom of the pecan pie bars, make a pecan pie filling and pour this filling over the crust.
The resulting bars are rich and decadent, with a gooey filling and a crunchy topping.
They're the perfect treat for any occasion, and they're sure to please even the pickiest eaters.
Pecan Bars
Pecan pie is one of those holiday classics that just seems to make everything better and these pecan pie bars are a great alternative.
These delicious little bars are perfect for any holiday occasion, from Christmas parties to Thanksgiving potlucks. And because they're so easy to make, you can easily whip up a batch (or two) ahead of time and keep them in the freezer for when the holidays roll around.
There's always a time and a place for pecan pie bars. Whether you're hosting a holiday party, taking a dish to a friend's get-together, or just crave something sweet, these treats will hit the spot.
Tips for Making the Best Pecan Pie Bars
- Make sure to bake the crust before adding the filling.
- While the crust is baking, you can make the filling.
- You can sub out half of the corn syrup for honey.
- You can change the corn syrup for maple syrup if you prefer.
- To save time you can buy chopped pecans, instead of chopping yourself.
Leftovers
After the pecan pie bars have cooled to room temperature, you can store them in an airtight container for up to 4 days.
Can I Use a 9" Round Pie Pan Instead?
Yes, definitely you can. When making pecan pie, I don't use the flour in it, because I'm not trying to keep it held together like in bar form. It's basically the same recipe other than that.
How to Tell When Pecan Bars are Done?
Bake until the outside of the bars are beginning to turn golden brown. The bars should be mostly firm if jiggled, with just a tiny amount of jiggling in the center.
Is it better to eat these hot or cold?
Either way is delicious!
I love eating it warm with a scoop of vanilla ice cream and just a dollop of whip cream on top.
It is good when eaten cold too.
Equipment
- 8x8 baking dish
- small pot or saucepan
- parchment paper
- whisk
Ingredients for Pecan Pie Bars Recipe
- All Purpose Flour, divided
- Salt
- Unsalted Butter, cold, cut into pieces
- Vegetable Shortening
- Ice Cold Water
- Pecans, chopped
- Unsalted Butter
- Light Brown Sugar
- Cinnamon
- Ground Nutmeg
- Dark Corn Syrup
- Vanilla Extract
- Large Eggs
How to Make Pecan Pie Bars
Step 1: In a large mixing bowl, using a whisk mix 1 ¼ Cups of flour and salt together.
Step 2: Using a pastry blender, or your fingers, cut in the 4 Tablespoons of butter and shortening until mixture resembles coarse crumbs.
Step 3: Sprinkle the water into the crumb mixture using a fork until it starts to hold together.
Step 4: Shape this dough into a disk, wrap in cling wrap, and place in the refrigerator for a minimum of 30 minutes.
Step 5: Line an 8x8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.
Step 6: Roll the dough out on a floured surface until about ⅛” thick. Line the prepared pan with the dough then prick the bottom of the dough with a fork.
Step 7: Add back to the refrigerator for another 10 minutes or so, until the oven is heated.
Step 8: Once the oven is up to temperature, bake the crust for 15 minutes, remove and set aside.
Step 9: Turn the oven down to 350°F.
Step 10: In a small pot heat vanilla, 4 Tablespoons of butter, corn syrup, sugar, and 3 Tablespoons of flour until bubbly and sugar is totally melted. Allow to cool slightly.
Step 11: In a small bowl beat the eggs and add a large tablespoon (ish) of the sugar corn syrup mix stirring constantly so that the eggs don’t set.
Step 12: Then return the egg mixture to the pot with the corn syrup etc, stirring constantly.
Step 13: Add chopped pecans to the bottom of the baked crust, evenly.
Step 14: Pour the pecan filling over the pecans and crust, the pecans will rise to the top.
Step 15: Bake for about 45 minutes until the edges are nice and browned.
Step 16: Remove and allow to cool before serving.
Enjoy!
Pecan Pie Bars
Ingredients
- 1 ¼ Cups + 3 Tablespoons All Purpose Flour divided
- ¼ Teaspoon Salt
- 4 Tablespoons Unsalted Butter cold, cut into pieces
- 2 Tablespoons Vegetable Shortening
- 3-5 Tablespoons Ice Cold Water
- 1 ½ Cups Pecans chopped
- 4 Tablespoons Unsalted Butter
- 1 Cup Light Brown Sugar
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¾ Cup Dark Corn Syrup
- 1 Tablespoon Vanilla Extract
- 3 Large Eggs
Instructions
- In a large mixing bowl, using a whisk mix 1-¼ Cups of flour and salt together.
- Using a pastry blender, or your fingers, cut in the 4 Tablespoons of butter and shortening until it looks like coarse crumbs.
- Sprinkle the water into the crumb mixture using a fork until it starts to hold together.
- Shape this dough into a disk, wrap in cling wrap and place in the refrigerator for a minimum of 30 minutes.
- Line an 8x8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.
- Roll the dough out on a floured surface until about ⅛” thick. Line the dish with the dough then prick the bottom of the dough with a fork.
- Add back to the refrigerator for another 10 minutes or so, until the oven is heated.
- Bake the crust for 15 minutes, remove and set aside.
- Turn the oven down to 350°F.
- In a small pot heat vanilla, 4 Tablespoons of butter, corn syrup, sugar and 3 Tablespoons of flour until bubbly and sugar is totally melted. Allow to cool somewhat.
- In a small bowl beat the eggs and add a large tablespoon (ish) of the sugar cornsyrup mix stirring constantly so that the eggs don’t set.
- Then return the egg mixture to the pot with the corn syrup etc, stirring constantly.
- Add chopped pecans to the bottom of the bottom of the pie crust, evenly.
- Fill the crust with the sugar/egg mixture, the pecans will rise to the top.
- Bake for about 45 minutes until the edges are nice and browned.
- Remove and allow to cool before serving.
David
First time I tried this recipe the pastry developed too much gluten, I think the flour:fat ratio is off in the pastry, needs more fat. I tried it twice, and the second time I added three extra tbsp of butter to the pastry and it was better that time. Also, tip: if you form the pastry up the sides of the pan it will be helpful to avoid a soggy bottom.
Jenny Blinkhorn
Thank you for letting me know. I'll check this out again and try your suggestion. I've made it several times and didn't have any issues, but I'm always open to making a recipe better.