Simple Pecan Pie Bars Recipe

Introduction

These Simple Pecan Pie Bars capture all the rich, buttery flavors of classic pecan pie in an easy-to-cut bar form. Perfect for sharing at gatherings or enjoying as an indulgent treat at home, they combine a crisp pecan shortbread crust with a gooey, nutty filling.

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

1. Step 1: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking as soon as your crust and filling are assembled.
2. Step 2: In a large mixing bowl, combine the all-purpose flour, white sugar, 1/2 teaspoon salt, and 1/3 cup finely chopped pecans. Cut in the room temperature butter until the mixture has a texture similar to wet sand. Spread this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, pressing slightly up the edges to form a crust. Bake it in the preheated oven for 18-22 minutes, until lightly golden brown.
3. Step 3: While the crust bakes, whisk together the packed brown sugar and 1 teaspoon salt in a large bowl. Add the eggs and vanilla extract, whisking until well combined. Gradually blend in the corn syrup and maple syrup, then stir in the chopped pecans.
4. Step 4: Pour the filling over the hot crust, spreading it evenly. Return the dish to the oven and bake for 30-35 minutes, or until a knife inserted one inch from the edge comes out clean. The filling should be set but still slightly jiggly in the center.
5. Step 5: Let the bars cool completely on a wire rack. Refrigerate for at least 30 minutes to firm them up, making slicing easier. Use a sharp knife, wiping it clean between cuts, to slice into squares.

Tips & Variations

• Try using a combination of light and dark corn syrup for a deeper, richer flavor in the filling.
• For an extra crunch, lightly toast the pecans before adding them to the crust and filling.
• If you prefer a less sweet bar, reduce the brown sugar in the filling by 2 tablespoons.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual bars in the microwave for 10-15 seconds or enjoy them 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, these bars can be baked and refrigerated up to 2 days before serving. Just cover them tightly to prevent drying out.

Can I freeze pecan pie bars?

Absolutely. Wrap cooled bars tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Simple Pecan Pie Bars Recipe

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★★★★★

4.8 from 598 reviews

• Author: Andria
• Total Time: 1 hour 10 minutes
• Yield: 12 bars (serves about 4–6) 1x

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Description

Delicious and easy-to-make Simple Pecan Pie Bars featuring a buttery pecan shortbread crust topped with a rich, sticky pecan pie filling. These bars offer a perfect blend of sweet, nutty flavors ideal for dessert or sharing at gatherings.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. Prepare the Pecan Shortbread Crust: In a large mixing bowl, combine the all-purpose flour, white sugar, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture reaches a wet sand texture. Spread this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, pressing slightly up the edges to form a crust. Bake for 18-22 minutes until lightly golden brown.
3. Prepare the Pecan Pie Filling: While the crust bakes, whisk together brown sugar and salt in a large bowl. Add eggs and vanilla extract, whisking until fully combined. Gradually stir in corn syrup and maple syrup. Fold in chopped pecans. Using a blend of light and dark corn syrup adds depth of flavor.
4. Assemble and Bake the Bars: Pour the prepared filling over the hot crust, spreading evenly. Return the dish to the oven and bake for 30-35 minutes, or until a knife inserted an inch from the edge comes out clean. The filling should be set but slightly jiggly in the center.
5. Cool, Chill, and Slice: Remove from oven and cool completely on a wire rack. Refrigerate at least 30 minutes for easier slicing. Use a sharp knife to cut into squares, wiping the knife clean between cuts for neat slices.

Notes

• Room temperature butter makes it easier to cut into the dry ingredients, helping create a crumbly texture.
• Using a combination of light and dark corn syrup enhances the richness and depth of the filling.
• Chilling the bars after baking helps the filling set fully and ensures clean, neat slices.
• Pressing the crust slightly up the edges of the dish creates a nice border that holds the filling well.
• For cleaner cuts, wipe the knife blade between slices to prevent sticking.

• Prep Time: 23 minutes
• Cook Time: 47 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pecan Pie Bars, Pecan Dessert, Shortbread Crust, Holiday Dessert, Easy Pecan Bars, Sweet Nutty Bars, Maple Syrup Dessert