Pecan Pie Bars
User Reviews
4.2
Pecan Pie Bars
Description
The Pecan Pie Bars recipe features a crust made from all-purpose flour, sugar, salt, and cold unsalted butter pressed firmly into a baking dish and pre-baked to create a sturdy base. The filling blends eggs, light corn syrup, white and brown sugars, melted butter, vanilla extract, and chopped pecans into a smooth mixture that sets firmly after baking. Baking the filling over the hot crust ensures the bars hold together while maintaining a slightly gooey, chewy texture that pecan desserts are known for.
These bars offer a portable alternative to a classic pecan pie, making them easier to serve as squares or rectangles. They have a distinct nutty crunch from the pecans and a caramel-like sweetness from the corn syrup and sugars. Pecan Pie Bars can be served at holiday gatherings or dessert tables where a handheld serving is preferred.
It is important to bake the bars completely until set to avoid a runny center, differing from softer, more custard-like pecan pies. Using a food processor can simplify making the crust, and pressing it firmly helps with even baking and texture balance. Cooling before cutting will help define clean slices.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/3 /3 cup white sugar
- 1/4 /4 teaspoon salt
- 2/3 /3 cup unsalted butter cold, 10 2/3 tablespoons
Filling:
- 3 egg
- 1 cup light corn syrup
- 1/2 /2 cup white sugar
- 1/2 /2 cup brown sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 2/3 /3 cups pecans chopped
Instructions
- Preheat oven to 350 degrees. Line a 9X13 baking pan with heavy foil or parchment paper with the sides overhanging the dish and spray with cooking spray.
- In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry cutter or just two knives. A food processor makes it really easy! Sprinkle the crust mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons melted butter and vanilla until smooth. Stir in the chopped pecans. Spread the filling in an even layer over the crust as soon as it comes out of the oven.
- Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
- Allow to cool completely on a wire rack before slicing into bars with a sharp knife. Store at room temperature in an airtight container.
Notes
- Use cold butter and press crust firmly for a crumbly, sturdy base.
- Bake crust first to prevent sogginess before adding filling.
- Ensure filling is fully baked through for a set texture, avoiding an undercooked center.
- Allow bars to cool before slicing to achieve clean, firm pieces.
- A food processor speeds up crust preparation but is not required.
User Reviews
Overall Rating
4.2
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