Pecan Pie Bars Recipe
User Reviews
5
Pecan Pie Bars Recipe
Description
The process begins with preparing and spraying a baking dish lined with parchment paper to assist with easy removal of bars. The crust is formed by mixing flour, sugar, and salt with melted butter, combined to a sandy crumbly texture without overworking, then pressed evenly into the pan and baked until light golden on the edges.
While the crust bakes, the topping is whisked together from eggs, corn syrup, brown sugar, vanilla extract, flour, salt, and chopped pecans, then poured evenly over the hot crust. This assembly is baked again until the topping puffs and appears dry on top, indicating doneness.
After cooling completely to room temperature, the bars are chilled to ensure a firm filling which improves cutting into clean pieces. These bars are suitable for holiday gatherings and can be made smaller for serving size adjustments or packaging. Sprinkles can also be added immediately after baking for decorative effect.
Proper preparation of the crust and chilling before slicing are crucial to the final texture and presentation. The recipe stresses gentle mixing and cooling steps to maintain a tender crust and avoid toughness.
Ingredients
For the Crust:
- 2½ cups all-purpose flour (300g)
- ¾ cup granulated sugar (150g)
- ½ teaspoon salt
- ¾ butter melted (170g, unsalted
For the Topping:
- 4 large egg
- 1½ cups light corn syrup 360mL, or dark corn syrup
- ⅔ cup brown sugar 140g, packed
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour (40g)
- 2 cups pecans roughly chopped (240g)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray then line it with parchment paper or foil.
- In a large bowl, whisk to combine the flour, sugar and salt. Drizzle in the melted butter and stir together with a fork. Use clean hands to mix and knead the dough together (it will be crumbly) then place it in the prepared baking dish. Press it into a thin, even layer.
- Bake for 15 to 20 minutes or until the edges turn lightly golden.
- While the shortbread crust bakes, in a large bowl, whisk to combine the eggs, corn syrup, brown sugar, vanilla and salt until smooth. Sift in the ⅓ cup flour and whisk to combine. Add the chopped pecans and mix once more.
- When the crust comes out of the oven, pour the pecan pie topping over it and smooth out any piles of pecans. Return it to the oven for about 30 minutes or until the topping is puffed and dry.
- Allow to cool completely and then chill slightly before cutting, in order to get nice clean pieces.
Notes
- Line and spray the baking dish with parchment overhanging the edges to lift out bars easily.
- Mix melted butter into dry ingredients gently until crumbly to keep the crust tender and flaky.
- Chill the bars for at least 30 minutes after baking to firm up the filling for clean slicing.
- Bars are done when the topping is puffed and dry on top; slight wobble in filling is acceptable as it sets while cooling.
- Cut smaller pieces for cookie exchanges or parties; optionally, add festive sprinkles to the topping right after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18bars
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 256mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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