Simple Pecan Pie Bars Recipe
Introduction
Simple Pecan Pie Bars are a delicious twist on the classic pecan pie, offering the same rich flavors in a convenient handheld form. With a buttery shortbread crust and a gooey pecan filling, these bars are perfect for dessert or a sweet snack.
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 as soon as your crust and filling are assembled.
- 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. 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.
- Step 3: While the crust is baking, prepare the filling. In a large bowl, whisk together the packed brown sugar and 1 teaspoon salt. 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. Using a combination of light and dark corn syrup adds depth of flavor if available.
- Step 4: 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.
- Step 5: 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. For cleaner slices, wipe the knife clean between cuts.
Tips & Variations
- Use a mix of light and dark corn syrup for a richer, more complex filling flavor.
- Press the crust slightly up the sides of the baking dish to hold the filling better.
- Chill the bars before cutting to achieve clean, neat squares.
- Substitute walnuts or mixed nuts if pecans are unavailable or for a different nutty twist.
Storage
Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months. To reheat, thaw in the refrigerator and warm gently in the oven or microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of syrup instead of corn syrup?
Yes, you can substitute corn syrup with honey or pure maple syrup, but the texture and sweetness may vary slightly. Corn syrup helps create that classic chewy filling texture.
How do I prevent the crust from becoming soggy?
Baking the crust before adding the filling helps it stay crisp. Also, spreading the filling over a hot crust creates a better barrier to avoid sogginess.
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Simple Pecan Pie Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
These Simple Pecan Pie Bars combine a buttery pecan shortbread crust with a rich, gooey pecan pie filling for a delightful dessert bar perfect for any occasion. With a perfectly balanced sweetness and crunchy pecans, these bars are sure to satisfy your sweet tooth.
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 flour, white sugar, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of an ungreased 9×13-inch baking dish, slightly pressing 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 smooth. Gradually stir in both corn syrup and maple syrup, then fold in the chopped pecans.
- Assemble and Bake the Bars: Pour the prepared filling evenly over the hot crust. Return to the oven and bake for 30-35 minutes, or until the filling is set but slightly jiggles in the center and a knife inserted near the edge comes out clean.
- Cool, Chill, and Slice: Remove from oven and cool completely on a wire rack. Refrigerate for at least 30 minutes to firm up the bars. Use a sharp knife, wiping it clean between cuts, to slice into squares for serving.
Notes
- For best flavor, use a combination of light and dark corn syrup.
- Room temperature butter helps to create the perfect crust texture.
- Chilling the bars before slicing makes cleaner cuts.
- You can store the bars covered in the refrigerator for up to 5 days.
- Use a sharp knife wiped clean between cuts to prevent the filling from sticking.
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan bar recipe, pecan dessert bars, simple pecan bars, pecan shortbread crust, pecan pie filling, easy pecan bars
