Pecan Pie Bars
User Reviews
5
Pecan Pie Bars
Description
Pecan Pie Bars start with a crust combining all-purpose flour, brown sugar, cornstarch, salt, and cold cubed butter, processed until crumbly but cohesive with heavy cream to bind. This dough is pressed evenly into a baking pan and baked until lightly golden.
The topping consists of a mixture of melted butter, brown sugar, flour, beaten eggs, light corn syrup, vanilla extract, salt, and chopped pecans. This custard-like filling is poured over the baked crust before returning to the oven to finish baking. The result is a firm but tender filling with a sweet, caramel-like flavor complemented by the lightly toasted pecans.
Once cooled, the bars are sliced for easy serving. The combination of textures—the flaky crumbly crust and chewy, nut-studded filling—provides a satisfying balance common to pecan pie but in bar form. These bars are suitable for dessert platters, potlucks, or casual occasions.
The choice of light corn syrup maintains a milder sweetness and viscosity to the filling. Toasting pecans is optional and does not significantly affect flavor in this recipe.
Ingredients
Crust
- 2 ⅓ cups all-purpose flour
- ½ cup light brown sugar
- 1 ½ teaspoons cornstarch
- ¾ teaspoon table salt
- 1 cup butter very cold and cubed, unsalted
- 2 Tablespoons heavy cream
Pecan Pie Bar Topping
- ¼ cup butter melted and cooled, unsalted
- 1 cup light brown sugar firmly packed (I prefer to use a blend of light and dark brown sugar)
- 3 Tablespoons all-purpose flour
- 3 egg room temperature preferred, lightly beaten, large
- 1 cup light corn syrup
- 1 ½ teaspoons vanilla extract
- ¾ teaspoons table salt
- 2 ½ cups pecans chopped
Instructions
Crust
- Preheat oven to 350F (175C) and line a 9x13 metal baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
- Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
- Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
- Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 one-second pulses for me).
- Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
- Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
- Melt butter and set aside so it has some time to cool.
- In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
- Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
- Stir in chopped pecans.
- Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle or very barely jiggles when the pan is jostled (note that over-baking can result in a mealy textured filling while under-baking can leave you with runny filling).
- Allow to cool for 4-6 hours or overnight before removing from the pan and cutting and serving.
Notes
- Using light corn syrup keeps the filling balanced without overwhelming richness that dark syrup can cause.
- Toasting pecans before adding is optional; this recipe yields good flavor without toasting.
- Store cooled pecan pie bars in an airtight container at room temperature for up to three days or refrigerate up to one week.
- Baking times may need adjustment if using glass or ceramic pans, as noted in the method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 269mg | 11% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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