Pecan Pie Bars
User Reviews
5.0
24 reviews
Excellent
Pecan Pie Bars
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Pecan Pie Bars are an adorable mini version of a classic dessert. Presented with a decadent, sweet, and creamy filling with crunchy pecans atop a buttery shortbread crust.
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Ingredients
For the Crust
- ½ cup butter softened (1 stick)
- ¼ cup brown sugar lightly packed
- ½ teaspoon ground cinnamon
- 1 ¼ cups all purpose flour
- 2-3 tablespoons cold water if needed
For the Filling
- 1 cup light corn syrup
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup Chopped Pecans
- ¼ cup flour
Instructions
For the Crust
- Preheat oven to 375 degrees F.
- Line an 8” square baking dish with parchment paper and lightly spray it with non-stick baking spray.
- In mixing bowl, add the softened butter, brown sugar and cinnamon and beat together at a low speed. (a stand mixer with the paddle attachment works the best if possible)
- Add the flour and beat on low speed for 1-2 ,minutes or until large clumps are formed. (If the dough seems too dry, add 1 tablespoon of cold water at a time until the large clumps form.)
- Place the dough in the parchment paper lined dish and press it down firmly to form the smooth crust.
- Bake for 12-15 minutes, or until it starts turning a golden brown along the edges.
- Remove the crust from the oven and, using a fork, poke it about 10 times. Then set it aside to allow to cool slightly.
For the Filling
- In a large bowl, add the corn syrup, brown sugar, eggs, vanilla extract, and salt and mix or whisk together until combined well.
- In a smaller, separate bowl, add the chopped pecans and flour and mix together.
- Add the pecans/flour mixture to the wet ingredients and gently stir them to combine.
- Pour the filling over the crust and bake for approximately 30-35 minutes, or until the filling is firm and no longer moves when the pan is gently shaken.
- Remove from oven and cool bars completely.
- Place the cooled baking dish in the refrigerator for at least 1 hour before slicing.
Notes
- Use Gluten free one to one flour (I prefer Bob’s Red Mill brand) if needed
- For a more flakey crust vs the more shortbread crust, use frozen, cubed butter rather than softened butter.
- Poking the the crust after it has been baked helps create a lighter crust.
- For slightly thinner bar, bake in a 9x 13 pan
- The bars need to completely cool and chill to be able to slice nicely.
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
46mg
(15%)
Sodium
151mg
(6%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
226IU
(5%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 151mg | 6% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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