Simple Pecan Pie Bars Recipe
Introduction
These Simple Pecan Pie Bars combine a buttery shortbread crust with a rich, nutty pecan pie filling. They are perfect for sharing at gatherings or enjoying as a sweet treat any time. Easy to make and irresistibly delicious, they bring all the classic flavors of pecan pie in convenient bar form.
Ingredients
- 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
- 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 as soon as your crust and filling are assembled.
- Step 2: In a large mixing bowl, combine the flour, white sugar, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture resembles wet sand. Sprinkle this 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.
- Step 3: While the crust bakes, whisk together the brown sugar and salt in a large bowl. Add the eggs and vanilla extract, whisking until combined. Gradually incorporate the corn syrup and maple syrup. Finally, stir in the chopped pecans.
- Step 4: 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.
- Step 5: 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.
Tips & Variations
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Toast the chopped pecans lightly before mixing to enhance their flavor and crunch.
- Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
- Use either light or dark corn syrup depending on your preferred sweetness and flavor depth.
Storage
Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. To reheat, warm individual bars briefly in the microwave or enjoy cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut instead of pecans?
Yes, walnuts or almonds can be used as substitutes, but the flavor and texture will differ slightly from traditional pecan bars.
How can I tell when the filling is perfectly baked?
The filling should be mostly set but still a little jiggly in the center when you remove it from the oven. It will firm up as it cools and chills in the refrigerator.
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Simple Pecan Pie Bars Recipe
- Total Time: 1 hour 5 minutes plus 30 minutes chilling
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
These Simple Pecan Pie Bars combine a buttery, nutty shortbread crust with a rich, gooey pecan pie filling for an irresistible dessert that’s perfect for any occasion. Easy to prepare and bake, these bars offer the classic flavors of pecan pie in convenient square portions.
Ingredients
Pecan Shortbread 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
Pecan Pie 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 is 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 the all-purpose flour, white sugar, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture resembles wet sand. Spread the mixture 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 the brown sugar and salt in a large bowl. Add the eggs and vanilla extract, whisking until combined. Gradually incorporate the corn syrup and maple syrup, mixing well. Finally, stir in the chopped pecans.
- Assemble and Bake the Bars: Pour the prepared pecan pie filling over the hot crust, spreading it evenly. Return the baking dish 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
- Ensure the butter for the crust is at room temperature to achieve the right texture when cutting it into the flour mixture.
- Use either light or dark corn syrup depending on your flavor preference; dark corn syrup adds a richer taste.
- Chilling the bars before slicing helps to achieve clean, neat squares for serving.
- Store the pecan pie bars in an airtight container in the refrigerator for up to 4-5 days.
- For an added touch, top the bars with a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan bars, pecan dessert, easy pecan bars, holiday dessert, pecan shortbread crust
