Pecan Pie Bars
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5.0
84 reviews
Excellent
Pecan Pie Bars
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Perfectly nutty and slightly gooey pecan pie bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays! Recipe includes a how-to video.
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Ingredients
Crust
- 2 ⅓ cups all-purpose flour
- ½ cup light brown sugar
- 1 ½ teaspoons cornstarch
- ¾ teaspoon table salt
- 1 cup unsalted butter very cold and cubed
- 2 Tablespoons heavy cream
Pecan Pie Bar Topping
- ¼ cup unsalted butter melted and cooled
- 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 large eggs room temperature preferred, lightly beaten
- 1 cup light corn syrup
- 1 ½ teaspoons vanilla extract
- ¾ teaspoons table salt
- 2 ½ cups Chopped Pecans
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.
Equipments used:
Notes
- While this recipe could be made in a glass or ceramic baking dish, please note that the baking time will need to likely be increased.
- I prefer to use light corn syrup. Dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
- I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
- After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Nutrition Information
Show Details
Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
269mg
(11%)
Potassium
145mg
(4%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
560IU
(11%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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