Simple Pecan Pie Bars Recipe
Introduction
These Simple Pecan Pie Bars combine the buttery goodness of a pecan shortbread crust with a rich, nutty pecan pie filling. Perfect for gatherings or a sweet treat any day, they’re easy to make and irresistibly delicious.
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 have it ready for baking.
- Step 2: In a large bowl, combine the flour, white sugar, 1/2 tsp salt, and finely chopped pecans. 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, slightly pressing it up the edges. Bake for 18-22 minutes until lightly golden.
- Step 3: While the crust bakes, whisk together brown sugar and 1 tsp salt in a large bowl. Add the eggs and vanilla extract, whisking well. Gradually stir in corn syrup and maple syrup. Fold in the chopped pecans to finish the filling.
- Step 4: Pour the warm pecan pie filling over the hot crust, spreading evenly. Return to the oven and bake for 30-35 minutes, or 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: Cool the bars completely on a wire rack. Refrigerate for at least 30 minutes to firm up before slicing into squares. For clean slices, wipe the knife after each cut.
Tips & Variations
- Use a mix of light and dark corn syrup for a deeper, richer flavor in the filling.
- For extra crunch, toast the pecans lightly before chopping and adding to the crust and filling.
- Replace the maple syrup with honey for a different but still delicious twist.
Storage
Store the 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 in the fridge before serving. Reheat briefly at room temperature or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut?
Yes, walnuts or almonds can be substituted for pecans in both the crust and filling, though the flavor will vary slightly.
How do I make sure the crust doesn’t get soggy?
Baking the crust before adding the filling creates a barrier that helps prevent sogginess, ensuring a crisp and sturdy base for the bars.
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Simple Pecan Pie Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 24 bars (approximate, depending on slice size) 1x
Description
Delicious and easy-to-make Simple Pecan Pie Bars featuring a buttery pecan shortbread crust and a rich, sweet pecan pie filling baked to perfection. These bars are perfect for dessert lovers craving the classic pecan pie flavor in a convenient bar form.
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, salt, and finely chopped pecans. Cut in the room temperature butter until the mixture has a texture similar to wet sand. Press this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, forming a smooth, even crust slightly up the curved edges. Bake for 18-22 minutes until lightly golden brown.
- Prepare the Pecan Pie Filling: While the crust is baking, whisk together the packed brown sugar and salt in a large bowl. Add the eggs and vanilla extract, whisking well to combine. Gradually add the corn syrup and maple syrup, mixing thoroughly. Stir in the chopped pecans to finish the filling.
- Assemble and Bake the Bars: Pour the prepared 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 near the edges comes out clean and the center is just a little jiggly for optimal texture.
- Cool, Chill, and Slice: Allow the bars to cool completely on a wire rack at room temperature. Refrigerate for at least 30 minutes to firm up the filling for easier slicing. Use a sharp knife, wiping it clean between cuts, to slice into squares.
Notes
- Use a combination of light and dark corn syrup for a deeper, richer flavor in the filling.
- Room temperature butter is essential for achieving the perfect shortbread crust texture.
- Chill the bars well before slicing for clean, neat squares.
- Storing leftover bars in an airtight container in the refrigerator keeps them fresh up to 5 days.
- These bars can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bars, pecan bars, pecan dessert bars, pecan shortbread crust, easy pecan pie bars, holiday dessert
