Pecan Pie Bars
User Reviews
5
Pecan Pie Bars
Description
This recipe begins with preparing a crust from creamed butter, brown sugar, vanilla extract, water, and flour mixed until crumbly, then pressed evenly into a 9"x13" pan and baked until lightly browned. The filling is made by melting butter with additional brown sugar and corn syrup, boiled briefly to achieve a light, airy consistency, then combined with heavy cream. Raw chopped pecans are incorporated to add a nutty crunch and texture contrast to the creamy filling.
Once combined, the filling is poured over the baked crust and baked further to set the bars. The result is a layered dessert bar that tastes like pecan pie without requiring a pie shell or slicing wedges. The buttery crust and sweet, nutty topping create a balance of textures and flavors suitable for a dessert or sweet snack.
Using pre-chopped pecans can reduce preparation time. The dough may appear crumbly at first but will hold together once pressed into the pan, forming a firm base.
Ingredients
- 2 cups butter softened, divided use, unsalted
- 2 cups light brown sugar packed, divided use
- 1 tablespoon vanilla extract divided use
- 2 cups all-purpose flour
- 1 tablespoon water
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 pound pecans chopped, raw
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Line a 9"x13" pan with parchment paper. Coat the pan with cooking spray.
- In a large bowl using a mixer, beat together 1 cup of the butter and 1/2 cup of the brown sugar until light and fluffy, about 3 minutes.
- Add 1 1/2 teaspoons of vanilla extract and 1 tablespoon of water, then mix until combined. With the mixer on low speed, add the flour and mix until coarse crumbs form.
- Scoop the dough into the pan. Use your fingertips to press the dough evenly into the pan. It helps to use an offset spatula coated with cooking spray to get an even layer.
- Bake for 15 minutes, until crust is lightly browned around the edges.
- Melt the butter in a large saucepan over medium-high heat. Add the remaining 1 1/2 cups of brown sugar and the corn syrup. Stir until well blended.
- Bring to a boil and stir frequently for 3 minutes. The mixture will get light and airy. Remove the pan from the heat and add the heavy cream and the remaining 1 1/2 teaspoons of vanilla extract. Stir until combined.
- Add the pecans and stir until they are completely coated.
- Pour the pecan mixture over the crust, and spread into an even layer.
- Return the pan to the oven and bake for 25 minutes, until the pecan topping is set (it will move slowly when you wiggle the pan).
- Allow the bars to cool completely before cutting into squares.
Notes
- Use pre-chopped pecans to save time during preparation.
- Expect the crust dough to be crumbly before pressing; it forms properly when spread evenly in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 44mg | 15% |
| Sodium | 13mg | 1% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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