Pecan Pie Bars

Pecan Pie Bars are the perfect handheld twist on the classic pecan pie that we all love. Imagine a buttery shortbread crust topped with a rich, gooey pecan pie filling, all baked into easy bars that are perfect for sharing or enjoying on the go. These bars deliver that iconic sweet, nutty flavor with a delightful crunch in every bite. Whether you’re looking for a festive dessert or a sweet treat to brighten your day, this recipe is a crowd-pleaser that comes together with simple ingredients and straightforward steps. Let’s dive right in and make these irresistible bars that will soon become a favorite in your recipe box!

Why You’ll Love This Recipe

• Simple Ingredients: With pantry staples like flour, butter, and sugar, you can whip up these bars anytime.
• Perfect Texture: Buttery crust meets a sticky, chewy pecan topping for a balance of crunch and softness.
• Easy to Make: No pie crust rolling or fiddly pie assembly—just mix, bake, and cut.
• Great for Any Occasion: Ideal for potlucks, holiday gatherings, or a quick sweet fix.
• Handheld & Portable: Bars are easier to serve and eat than a traditional pie.

What You’ll Gather

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Gear Up: What to Grab

• 8×8-inch Baking Pan: For perfectly sized bars.
• Mixing Bowls: One for the crust and one for the filling.
• Electric Mixer or Whisk: To cream butter and sugar smoothly.
• Measuring Cups & Spoons: For precise ingredient amounts.
• Spatula: To spread crust and filling evenly.
• Knife: To chop pecans and cut bars.

Stepwise Method: Pecan Pie Bars

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 cup of all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the softened 1/2 cup unsalted butter and mix until the dough resembles coarse crumbs. Press this mixture evenly into the bottom of your greased 8×8-inch baking pan to form the crust. Bake for 15 minutes until it’s lightly golden and firm to the touch.

Step 2: Make the Pecan Filling

While the crust bakes, whisk together 1/2 cup packed brown sugar, 1/2 cup corn syrup, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl until smooth. Stir in the chopped 1 cup pecans to evenly distribute the nuts throughout the filling.

Step 3: Combine and Bake

Once the crust is out of the oven, pour the pecan filling evenly over the hot crust. Return the pan to the oven and bake for another 25-30 minutes or until the filling is set and slightly puffed. The bars should be golden brown and firm around the edges but still slightly soft in the center.

Step 4: Cool and Slice

Allow the bars to cool completely in the pan on a wire rack. This cooling step is crucial for the filling to set properly. Once cooled, use a sharp knife to cut into squares or rectangles. For clean edges, wipe the knife with a warm, damp cloth between cuts.

Allergy-Friendly Swaps

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
• Dairy-Free: Use a plant-based butter alternative, like coconut oil or vegan butter, softened to room temperature.
• Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a nut-free crunch.
• Sugar-Free: Swap brown sugar and corn syrup with coconut sugar and a natural syrup like maple syrup or agave nectar.

Mistakes Even Pros Make

• Overbaking the Crust: The crust should be just lightly golden before adding the filling. Overbaking makes it hard and dry.
• Not Letting Bars Cool Fully: Cutting warm bars can cause the filling to ooze out, making a mess.
• Using Cold Butter: Softened butter blends more easily, creating a tender crust. Cold butter won’t incorporate well.
• Skipping the Vanilla: Vanilla extract enhances the flavor profile and balances sweetness.

Save for Later: Storage Tips

Once cooled, pecan pie bars store beautifully. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months. To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw at room temperature before serving for the best texture and flavor.

FAQ

Can I make these bars ahead of time?

Absolutely! Pecan Pie Bars can be made a day or two in advance and stored in an airtight container. They actually taste better after the flavors meld overnight.

Is corn syrup necessary for the filling?

Corn syrup helps create the signature chewy and glossy texture of the filling. If you prefer, you can substitute with light maple syrup or honey, but the texture may vary slightly.

How do I get the bars out of the pan easily?

Line your baking pan with parchment paper leaving an overhang on the sides before pressing in the crust. Once cooled, use the parchment overhang to lift the bars out for easy cutting and serving.

Can I add chocolate to these bars?

Yes! A drizzle of melted chocolate on top or mixing chocolate chips into the filling adds a delicious twist. For more bar ideas, check out Chocolate Peanut Butter Oatmeal Bars.

Desserts to Finish

• Pumpkin Cheesecake Bars – perfect for a seasonal treat with creamy texture.
• Chocolate Peanut Butter Oatmeal Bars – a hearty and indulgent option.
• Classic Apple Crisp – a warm, cinnamon-spiced finish.
• Lemon Bars – for a bright, tangy contrast.

Save & Share

If you loved these Pecan Pie Bars, save the recipe to your favorites and share it with friends and family. They’re a guaranteed hit for any gathering or cozy night in. Whether you’re a baking novice or a seasoned pro, these bars bring the rich flavor of pecan pie in an easy, portable form. Happy baking!

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