Pecan Pie Bars
User Reviews
5
Pecan Pie Bars
Description
This recipe creates a slightly tender crust by mixing softened butter, brown sugar, cinnamon, and flour, pressing it into a pan and baking until golden on the edges. Poking holes helps prevent bubbling and results in a lighter crust texture. The filling blends corn syrup, brown sugar, eggs, and vanilla with salt and pecans to replicate pecan pie flavors in bar form.
The bars bake until set and have a chewy texture from the pecans and syrup while the crust remains firm enough to hold slices neatly. This bar style gives easy portion control and less mess compared to traditional pies. They make a sweet dessert or snack ideal for gatherings or casual eating.
Gluten-free flour swaps can be made using one-to-one blends to accommodate dietary needs. Using frozen butter cubes for the crust can produce more flakiness while softened butter results in a shortbread-like texture. For thinner bars, a larger pan can be used. After baking, fully cooling and chilling is important to achieve clean slicing.
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 water if needed, cold
For the Filling
- 1 cup light corn syrup
- ½ cup brown sugar
- 3 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup pecans chopped
- 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 a gluten-free one-to-one flour blend if needed for dietary restrictions.
- Frozen cubed butter yields a flakier crust; softened butter creates a shortbread-like base.
- Pricking the crust after baking helps develop a lighter texture and prevents bubbling.
- Baking in a 9x13 pan will produce thinner bars if preferred.
- Allow bars to cool completely and chill before slicing to ensure clean edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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