Simple Pecan Pie Bars Recipe

Introduction

These Simple Pecan Pie Bars combine a buttery pecan shortbread crust with a rich, gooey filling for an irresistible treat. Perfect for dessert or a special snack, they’re easy to make and sure to please any crowd.

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 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 the bottom of an ungreased 9×13-inch baking dish, pushing slightly up the sides.
3. Step 3: Bake the crust for 18-22 minutes until it turns lightly golden brown.
4. Step 4: While the crust bakes, whisk together the brown sugar and salt for the filling. Add the eggs and vanilla extract, mixing well. Gradually stir in the corn syrup and maple syrup, then fold in the chopped pecans.
5. Step 5: Pour the filling over the hot crust, spreading evenly. Return to the oven and bake for 30-35 minutes until the filling is mostly set but still slightly jiggly in the center. A knife inserted an inch from the edge should come out clean.
6. Step 6: Remove from the oven and cool completely on a wire rack. Refrigerate for at least 30 minutes before slicing into squares. For neat slices, wipe your knife clean between cuts.

Tips & Variations

• Use a combination of light and dark corn syrup for a deeper, richer flavor in the filling.
• Chop pecans to your preferred size — smaller for a more uniform texture or larger for extra crunch.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
• Serve bars slightly warmed with a scoop of vanilla ice cream for a cozy dessert.

Storage

Store the pecan pie bars in an airtight container in the refrigerator for up to 5 days. Before serving, you can let them sit at room temperature for a few minutes or warm briefly in the microwave for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after chilling overnight because the filling firms up and the flavors meld beautifully.

Can I freeze pecan pie bars?

Absolutely. Wrap the cooled bars tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Simple Pecan Pie Bars Recipe

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★★★★★

4.9 from 90 reviews

• Author: Andria
• Total Time: 1 hour 10 minutes
• Yield: 12 to 16 bars 1x

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Description

These Simple Pecan Pie Bars combine a buttery, pecan-studded shortbread crust with a rich, gooey pecan pie filling. Perfectly baked to golden perfection and chilled for easy slicing, they offer a delightful balance of crunchy and chewy textures, ideal for dessert or a sweet snack.

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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, 1/2 teaspoon salt, and 1/3 cup finely chopped pecans. Cut in the room temperature butter until the mixture resembles wet sand. Spread this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, patting it down to form an even crust and pressing slightly up the curved edges. Bake in the preheated oven for 18-22 minutes until the crust is lightly golden brown.
3. Prepare the Pecan Pie Filling: While the crust is baking, whisk together packed brown sugar and 1 teaspoon salt in a large bowl. Add eggs and vanilla extract, whisking until well combined. Gradually mix in corn syrup and maple syrup, then stir in chopped pecans, completing the filling.
4. Assemble and Bake the Bars: Pour the pecan pie filling over the hot crust, spreading evenly. Return to the 350° oven and bake for 30-35 minutes until a knife inserted one inch from the edge comes out clean and the filling is set but slightly jiggly in the center.
5. Cool, Chill, and Slice: Remove from oven and cool on a wire rack to room temperature. Refrigerate for at least 30 minutes to facilitate slicing. Use a sharp knife, wiping clean between cuts, to slice into squares.

Notes

• Using a mix of light and dark corn syrup adds a deeper flavor to the filling.
• Make sure the butter for the crust is at room temperature for easier mixing.
• Chilling the bars after baking helps achieve clean, neat slices.
• Pressing the crust slightly up the sides prevents the filling from spilling over.
• If pecans are not finely chopped for the crust, the texture will be less even; chopping finely is recommended.

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

Keywords: pecan pie bars, pecan bars, pecan dessert, shortbread crust, holiday dessert, nut bars