Pecan Pie Bars Recipe
User Reviews
4.7
Pecan Pie Bars Recipe
Description
The Pecan Pie Bars Recipe starts with a shortbread crust using all-purpose flour, sugar, salt, and melted unsalted butter. It’s evenly pressed into a baking pan and baked until it develops a delicate golden color and firm base. This foundation provides a buttery, slightly crumbly texture that supports the topping.
The pecan topping blends eggs, brown sugar, flour, salt, melted butter, honey, heavy cream, and vanilla extract. This custard-like filling incorporates chopped pecans and is poured over the warm crust. Baking yields a set filling that holds the pecans suspended in a sweet, moist matrix. The filling is mostly firm with a slight jiggle when removed from the oven, setting fully as it cools
The bars serve as a convenient alternative to traditional pecan pie slices, suitable for gatherings or casual dessert. They can be cut into squares and served as-is or with whipped cream. Their sturdier shape makes them easier to handle than pie slices.
Ingredients
Shortbread Crust
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 12 tbsp butter melted, unsalted
Pecan Topping
- 4 egg room temperature
- 1 cup light brown sugar
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 8 tbsp butter melted, slightly cooled, unsalted
- 3/4 cup honey
- 3 tbsp heavy cream
- 1 tbsp vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat the oven to 350°F. Line a 9x13 baking pan with parchment paper. Set it aside.
- In a medium bowl, combine the flour, sugar, and salt. Pour in the melted butter and use a fork to stir everything together.
- Transfer the mixture to the prepared baking pan and use your fingers to distribute it evenly. Press down firmly to form a smooth and compacted layer.
- Bake the crust in the preheated oven for 15-20 minutes until lightly golden.
Pecan Filling
- In a small bowl, lightly beat the eggs with a fork and set aside.
- In a separate large bowl, combine the brown sugar, flour and salt.
- Add the melted butter, honey, heavy cream, eggs and vanilla extract to the dry ingredients. Stir to combine until the mixture is smooth.
- Fold in the chopped pecans.
- Pour the pecan topping over the hot shortbread crust. Bake for about 25-35 minutes, or until the edges have set and the center is mostly set with a little jiggle. The filling will continue to set as it cools.
- Rest the bars at room temperature until completely cooled before serving. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 15bars
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 180mg | 8% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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