Pecan Pie Bars
User Reviews
4.8
Pecan Pie Bars
Description
The crust is made by creaming together softened butter and brown sugar, then mixing in flour and salt until crumbly. This mixture is pressed evenly into a foil-lined pan and partially baked until it just begins to turn golden. The filling mixes melted butter, brown sugar, pure maple syrup, heavy cream, salt, eggs, and chopped pecans into a glossy batter poured over the crust. Baking continues to set the filling, which bubbles and firms at the edges.
This preparation results in bars that balance a rich nutty sweetness with a tender, buttery crust that holds the filling without becoming soggy. The use of maple syrup rather than corn syrup adds a deeper flavor complexity. An optional addition of chocolate chips enhances richness and variety.
These bars are suited for serving sliced at room temperature or slightly warm, offering the familiar flavors of pecan pie in a more portable, sliceable form.
Ingredients
Crust:
- ¾ cup butter softened, salted
- ½ cup light brown sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Pecan Filling:
- ¾ cup butter melted, salted
- 1 ½ cups light brown sugar or dark brown sugar
- ½ cup pure maple syrup not pancake syrup (see note)
- 3 tablespoons heavy cream
- ¼ teaspoon salt
- 3 egg large
- 2 ½ cups pecans chopped
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.
- For the crust, in a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, beat together the butter and brown sugar until creamy, 1-2 minutes. Add the flour and salt, and mix until combined. It will be crumbly (might be easier to finish the mixing with your hands).
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until just barely golden. It will bake longer with the filling.
- For the filling, in a large bowl, whisk together the melted butter, brown sugar, maple syrup, cream, salt, and eggs until well-combined. Stir in the pecans.
- Pour the filling evenly over the crust, using a spatula to make sure the pecans aren't clumped up in any area (just get them as evenly distributed as possible).
- Bake for 20-25 minutes until the edges are starting to set and the mixture is bubbling. The middle will still be a little jiggly but will set up as the bars cool. If the middle seems overly soupy when the pan is shaken gently, bake for another few minutes, but keep in mind you definitely want to take the bars out before the middle is set.
- Let the bars cool completely before cutting into squares. These are delicious at room temperature or chilled.
Notes
- For a chocolate variation, add 1 cup semisweet or bittersweet chocolate chips to the filling before baking.
- Use pure maple syrup rather than pancake syrup for a richer flavor; light corn syrup might be a substitute but is untested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 320kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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