Simple Pecan Pie Bars Recipe
Introduction
These simple pecan pie bars offer all the rich, nutty flavors of classic pecan pie in a convenient, handheld form. Perfect for dessert or an indulgent snack, they feature a buttery shortbread crust topped with a sweet, gooey pecan filling. Let’s dive into making this crowd-pleaser!
Ingredients
- For the crust:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/3 cup pecans, finely chopped
- 1 cup butter, at room temperature
- For the filling:
- 2/3 cup packed brown sugar
- 1 tsp salt
- 4 large eggs
- 1 1/4 cups light or dark corn syrup
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 cups pecans, chopped
Instructions
- Step 1: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking.
- Step 2: In a large mixing bowl, combine the flour, white sugar, salt, and finely chopped pecans for the crust. Cut in the room temperature butter until the mixture resembles wet sand. Press this evenly into an ungreased 9×13-inch baking dish, including slightly up the edges. Bake for 18-22 minutes until lightly golden.
- Step 3: While the crust bakes, whisk the brown sugar and salt for the filling in a large bowl. Add eggs and vanilla extract, stirring until well blended. Gradually mix in the corn syrup and maple syrup. Stir in the chopped pecans last.
- Step 4: Pour the pecan filling evenly over the warm crust. Bake for an additional 30-35 minutes, or until a knife inserted an inch from the edge comes out clean but the center is slightly jiggly.
- Step 5: Let the bars cool completely on a wire rack. Chill in the refrigerator for at least 30 minutes to make slicing easier. Use a sharp knife, wiping it clean between cuts for neat squares.
Tips & Variations
- Try using a combination of light and dark corn syrup for a deeper, richer flavor in the filling.
- For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free blend.
- To add a touch of spice, sprinkle a little cinnamon or nutmeg into the crust mixture.
Storage
Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave before serving if you prefer them warm, or enjoy chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, pecan pie bars actually taste better after resting for a few hours or overnight in the fridge. Make them a day ahead to allow the flavors to meld and slicing to be easier.
What can I substitute for corn syrup?
If you don’t have corn syrup, you can substitute with honey, maple syrup, or a light molasses blend, but note that this may slightly change the texture and sweetness of the filling.
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Simple Pecan Pie Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
Description
Simple Pecan Pie Bars are a delightful twist on the classic pecan pie, featuring a buttery shortbread crust topped with a rich, gooey pecan filling. Perfect for dessert or a sweet snack, these bars combine the crunch of pecans with the deep flavors of brown sugar, maple syrup, and vanilla, baked to golden perfection.
Ingredients
For the crust:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/3 cup pecans, finely chopped
- 1 cup butter, at room temperature
For the filling:
- 2/3 cup packed brown sugar
- 1 tsp salt
- 4 large eggs
- 1 1/4 cups light or dark corn syrup
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 cups pecans, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking as soon as your crust and filling are assembled.
- Prepare the Pecan Shortbread Crust: In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 1/2 cup white sugar, 1/2 teaspoon salt, and 1/3 cup finely chopped pecans. Cut in 1 cup room temperature butter until the mixture resembles wet sand. Sprinkle evenly across the bottom of an ungreased 9×13-inch baking dish, patting down to form an even crust and pressing slightly up the edges. Bake for 18-22 minutes until lightly golden brown.
- Prepare the Pecan Pie Filling: While the crust bakes, whisk together 2/3 cup packed brown sugar and 1 teaspoon salt in a large bowl. Add 4 large eggs and 2 teaspoons vanilla extract, whisking until combined. Gradually incorporate 1 1/4 cups corn syrup and 1/4 cup maple syrup. Finally, stir in 3 cups chopped pecans.
- Assemble and Bake the Bars: Pour the prepared pecan pie filling over the hot crust, spreading it evenly. Return to the 350° oven and bake for 30-35 minutes, or until a knife inserted one inch from the edge comes out clean and the filling is set but slightly jiggly in the center.
- Cool, Chill, and Slice: Remove the dish from the oven and cool completely on a wire rack. Refrigerate for at least 30 minutes to firm up, then slice into squares using a sharp knife, wiping the knife clean between cuts for neat slices.
Notes
- Using a combination of light and dark corn syrup adds a deeper flavor to the filling.
- Ensure butter is at room temperature for easy cutting into the flour mixture.
- For cleaner slices, refrigerate bars well before cutting and wipe knife between cuts.
- Press the crust slightly up the edges to contain the filling while baking.
- Check doneness with a knife; the filling should be just set but still slightly jiggly in the center for best texture.
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan bars, pecan dessert, shortbread crust, pecan pie filling, homemade pecan bars, easy dessert bars, holiday dessert
