Pecan Pie Bars
User Reviews
4.7
225 reviews
Excellent
Pecan Pie Bars
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These Pecan Pie Bars are sweet, gooey, and loaded with crunchy pecans atop a buttery shortbread crust. Easier to make than traditional pecan pie, they're perfect for feeding a crowd!
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Ingredients
Shortbread Crust
- 1¾ cups all-purpose flour
- ¾ cup butter unsalted, cold
- ½ cup sugar granulated
- ¼ teaspoon salt
Filling
- ⅓ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 ½ cups corn syrup dark
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350℉. Spray a 9x13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.
Crust
- Add all the crust ingredients to a large bowl and using a pastry cutter or two forks, blend everything together until it resembles a dry coarse meal. Alternatively, you could use a food processor.
- Transfer the crumb mixture to the prepared baking dish and press it down evenly into the bottom. Place the pan into the oven and bake it for about 20 minutes, until the curst is set and dry on top, but it hasn't yet browned. Let the crust cool completely before adding the filling.
Filling
- In a large bowl add the flour, brown sugar, salt and whisk everything together. This will ensure there will be no lumps. Add the lemon zest and whisk. Add the corn syrup, eggs, vanilla, and whisk everything together until well combined.
- Fold in the chopped pecans. Let the mixture rest while the crust bakes and cools. During this time the pecan mixture will slightly thicken.
- Pour the pecan filling over the prepared crust and use a spatula to spread the pecans evenly, if needed. Place the pan in the oven and bake for 40 to 50 minutes or until the filling is set. To check if the filling is set, shake the pan and if the center is not wobbly then it's done.
- Cool completely at room temperature, then place the pan in the fridge for several hours or overnight before cutting them.
- The next day, use the parchment paper to gently lift the bars from the pan, then cut into squares using a sharp serrated knife. I cut it into 24 pieces, but you can cut it into 12 if you wish for larger squares.
Equipments used:
Notes
- Chilling is Crucial: Don't skip the chilling step. It ensures the bars set properly and makes slicing a breeze.
- Adjust Sweetness: If you prefer a less sweet dessert, you can reduce the amount of corn syrup slightly without affecting the texture too much.
- Add a Chocolate Twist: Sprinkle some chocolate chips over the crust before adding the filling for an extra layer of flavor.
- Use Fresh Pecans: For the best flavor, use fresh, high-quality pecans. Lightly toasting them beforehand can enhance their nuttiness.
- Clean Cuts: Wipe your knife between cuts to keep the edges of the bars clean and neat.
Nutrition Information
Show Details
Serving
1bar
Calories
255kcal
(13%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
100mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
227IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 255kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 100mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
225 reviews
Excellent
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