Simple Pecan Pie Bars Recipe
Introduction
These Simple Pecan Pie Bars combine a buttery pecan shortbread crust with a rich, gooey pecan filling for a delightful treat. Perfect for sharing at gatherings or enjoying as a sweet snack, they capture all the flavors of classic pecan pie in an easy-to-slice 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 (175° Celsius) to prepare for baking.
- Step 2: In a large bowl, combine the 1 3/4 cups flour, 1/2 cup 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. Press evenly into the bottom of an ungreased 9×13-inch baking dish, including slightly up the sides. Bake for 18-22 minutes, until lightly golden.
- Step 3: While the crust bakes, whisk together 2/3 cup packed brown sugar and 1 teaspoon salt in a large bowl. Add the eggs and 2 teaspoons vanilla extract, whisking thoroughly. Gradually mix in the corn syrup and maple syrup. Stir in the 3 cups chopped pecans.
- Step 4: Pour the prepared filling evenly over the hot crust. Return the dish to the oven and bake for 30-35 minutes, until a knife inserted about an inch from the edge comes out clean. The filling should be set but slightly jiggly in the center.
- Step 5: Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 30 minutes to firm up. Use a sharp knife, wiping it clean between cuts, to slice into bars.
Tips & Variations
- For added depth of flavor, use a mix of light and dark corn syrup in the filling.
- Chop pecans by hand to avoid over-processing and maintain a pleasant texture.
- Try adding a pinch of cinnamon or a splash of bourbon to the filling for a unique twist.
- To make slicing easier, chill the bars thoroughly before cutting, and wipe your knife between slices for clean edges.
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. Warm gently in a low oven or microwave to restore a soft texture if desired.
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 substituted for pecans, though the flavor and texture will differ slightly. Toasting the nuts beforehand enhances their flavor.
How do I know when the pecan pie bars are fully baked?
The filling should appear set and only slightly jiggly in the center when gently shaken. Additionally, a knife inserted about an inch from the edge should come out clean.
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Simple Pecan Pie Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings (bars cut into approximately 3×4 grid) 1x
Description
These Simple Pecan Pie Bars combine a buttery, nutty shortbread crust with a rich and gooey pecan pie filling for a classic Southern-inspired dessert that’s perfect for gatherings and holidays. With step-by-step instructions, these bars are easy to make and deliver all the delicious flavors of pecan pie in convenient square servings.
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 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. Sprinkle this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, then pat it down to form an even crust, pressing slightly up the curved edges of the dish. Bake in the preheated oven for 18-22 minutes, until the crust is lightly golden brown.
- Prepare the Pecan Pie Filling: While the crust is baking, whisk together the packed brown sugar and 1 teaspoon salt in a large bowl. Add the eggs and vanilla extract, whisking until well incorporated. Gradually mix in the corn syrup and maple syrup. Finally, stir in the chopped pecans to complete the filling.
- Assemble and Bake the Bars: Pour the pecan pie filling over the hot, freshly baked crust, spreading it evenly to cover the surface. Return the dish to the 350° 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 just a bit jiggly in the center for the best texture.
- Cool, Chill, and Slice: Remove the baking dish from the oven and place it on a wire rack to cool completely at room temperature. After cooling, refrigerate the bars for at least 30 minutes to make slicing easier. Use a sharp knife to cut into squares, wiping the knife clean between cuts for cleaner slices.
Notes
- Use a combination of light and dark corn syrup for a deeper, richer flavor in the filling.
- Allow the bars to chill thoroughly before slicing for cleaner cuts and better texture.
- Room temperature butter is essential for properly cutting it into the dry ingredients to achieve the perfect crust texture.
- If preferred, pecans can be toasted lightly beforehand to enhance their flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan dessert, shortbread crust, pecan pie filling, Southern dessert
