Pecan Pie Bars Recipe

Introduction

Pecan Pie Bars combine the rich, buttery flavor of a classic pecan pie with the convenience of a bar cookie. With a tender crust and a luscious, nutty filling, these bars are perfect for sharing at gatherings or enjoying as a sweet treat any time.

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: For the crust, beat the 1 1/4 cups of butter and granulated sugar together 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 separate 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 it feels sticky, sprinkle lightly with flour. Bake for 15 minutes until just set. Allow to cool completely.
7. Step 7: For the filling, whisk together light brown sugar, cornstarch, and 1/8 teaspoon salt in a small bowl.
8. Step 8: Place a saucepan over low to medium heat and add the sugar mixture.
9. Step 9: Whisk in the egg yolks, corn syrup (or maple syrup), and heavy cream until smooth. Stir continuously and bring to a simmer.
10. Step 10: Reduce heat to low and cook, stirring occasionally, until the mixture thickens to a pudding-like consistency, about 5 to 10 minutes.
11. Step 11: Remove from heat and stir in the 1 cup cold, diced butter until fully melted.
12. Step 12: Fold in the roasted chopped pecans and 1 teaspoon vanilla extract.
13. Step 13: Pour the filling evenly over the cooled crust, avoiding getting it between the crust and the pan. Bake for 25 to 30 minutes until the filling is set.
14. Step 14: Remove from oven and let cool completely. Refrigerate for 4 to 6 hours until cold and firm.
15. Step 15: Cut into bars and serve.

Tips & Variations

• Use maple syrup instead of corn syrup for a richer, more natural sweetness.
• If you prefer a crunchier crust, bake it a few minutes longer before adding the filling.
• For extra flavor, toast the pecans lightly before chopping.
• Add a pinch of cinnamon or espresso powder to the filling for a subtle twist.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving. Serve chilled or at room temperature for the best texture.

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. Keep them refrigerated until ready to serve to maintain their freshness and texture.

Can I use other nuts instead of pecans?

Absolutely! Walnuts or mixed nuts can be used as a substitute, though pecans provide the classic flavor associated with this dessert.

Pecan Pie Bars Recipe

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★★★★★

4.8 from 142 reviews

These Pecan Pie Bars are a delicious twist on classic pecan pie, featuring a buttery crust topped with a rich, creamy pecan filling. Perfectly baked to golden perfection, these bars are ideal for dessert or a sweet treat any time of the year.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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

1. Preheat: Preheat the oven to 350 degrees F to prepare for baking the crust and later the pecan topping.
2. Prepare the Crust – Beat: Beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes, to create a smooth base.
3. Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the butter mixture, mixing well to combine all ingredients.
4. Sift Dry Ingredients: Sift together all-purpose flour, baking powder, and kosher salt into a large bowl to ensure even distribution and a lighter crust texture.
5. Mix Dough: Gradually mix the sifted dry ingredients into the wet batter at low speed until well combined, forming the dough.
6. Press and Bake Crust: Press the dough evenly into an ungreased 9×13-inch baking pan. If sticky, lightly dust with flour. Bake for 15 minutes until the crust is just set. Let it cool fully before adding the filling to avoid damaging the crust.
7. Prepare Topping – Whisk Dry Ingredients: In a small bowl, whisk together light brown sugar, cornstarch, and salt for the pecan filling base.
8. Heat Sugar Mixture: Place the sugar mixture in a saucepan over medium-low heat to warm it gently, preparing it for the remaining ingredients.
9. Add Wet Ingredients: Quickly whisk in egg yolks, maple syrup (or light corn syrup), and heavy cream until the mixture is smooth.
10. Simmer Filling: Stir continuously and bring the mixture to a simmer. Reduce the heat to low and cook for 5 to 10 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
11. Add Butter: Remove from heat and stir in cold diced butter until melted completely, creating a rich and smooth texture.
12. Fold in Pecans and Vanilla: Gently fold in the roasted and roughly chopped pecans along with vanilla extract to enhance flavor and texture.
13. Build and Bake Filling: Pour the pecan filling evenly over the cooled crust, taking care not to let it seep between the crust and pan. Bake for 25 to 30 minutes until the filling is set.
14. Cool and Serve: Remove from oven and let the bars cool fully. Refrigerate for 4 to 6 hours to chill and firm up before cutting into bars and serving.

Notes

• Ensure the crust is fully cooled before adding the topping to prevent cracking or mixing.
• Roasting the pecans enhances their flavor; you can roast them in a dry skillet or the oven.
• For gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
• Use maple syrup instead of corn syrup for a natural sweetness and richer flavor profile.
• Store bars covered in the refrigerator for up to 5 days for best freshness.
• Cut bars with a sharp knife for clean edges after refrigeration.
• If dough is too sticky to press, dust your hands and surface lightly with flour to handle easier.

Keywords: Pecan Pie Bars, pecan dessert, pie bars, pecan pie, baked dessert, holiday dessert