Chewy and nutty, buttery and rich, Pecan Pie Bars are the ultimate treat for satisfying your sweet tooth.
Despite my love for it and its great popularity in my house, I only make pecan pie at Thanksgiving and for one of my nieces’ birthdays (because it’s her favorite). For many of us, it’s like that with a lot of holiday foods: roasting a whole turkey only at Thanksgiving, latkes only at Hanukkah, a whole ham only at Easter. But when it comes to the wonderfully indulgent combination of rich, buttery crust and the creamy caramel surrounding delicious pecans, I think, “Why am I waiting for a holiday or a special occasion to make this amazing dessert?”
The answer? I’m not waiting any longer, thanks to this recipe for pecan pie bars. I make them all the time! And so will you when you discover how easy it is to prepare these chewy and gooey, crisp and crunchy, sweet, nutty, decadent treats.
This is a great recipe for experienced bakers and novices alike. It takes just minutes to combine the crust ingredients and press the dough into the pan. While it’s baking, you’ll whip up the filling and when that hot, shortbread crust is done, pour the filling right into it and return the pan to the oven until it sets and becomes gorgeously golden. And now come the only hard parts: stopping your mouth from watering while you inhale that delectable aroma as the bars are baking, and then waiting another hour while they chill in the fridge so you can slice them perfectly. Well, you know what Tom Petty said: “The waiting is the hardest part.”
Fun facts about pecans
The pecan originally got its name from Native Americans, specifically from the Algonquian word pacane (or paccan), which means “nut requiring a stone to crack”. In the early 1700s, French settlers along the Mississippi River adopted the name pacane to describe them. The delicious nuts continued to gain popularity and by the late 18th to early 19th century, pacane became anglicized to pecan. While pecans are grown in the U.S. across 15 states, they are often associated with the South, mostly because pecan pie is considered a quintessential Southern dessert. And get this: Thomas Jefferson planted pecan trees at Monticello and sent some of the seeds as a gift to George Washington!
How do I store leftovers?
To store pecan pie bars in the refrigerator, place them in an airtight container with parchment between the layers for up to 5 days. To freeze, wrap each bar individually in plastic wrap and then in aluminum foil, and they will keep in the freezer for up to 2 months.
Serving suggestions
Rich, indulgent pecan pie bars are wonderful served with your favorite coffee drink, such as Copycat Starbucks Vanilla Spice Latte or Homemade Iced Americano, but they are just as good with a hot cup of Homemade Russian Tea (or pay homage to the home of pecan pie and serve up some Southern Sweet Tea). For the kiddies? They will love these pecan pie bars with Almond Milk Smoothies. And for everyone and anyone who wants to add even more decadent delight to this dessert, top pecan pie bars with Brown Sugar Ice Cream, Salted Spiced Caramel Sauce, and some chopped-up Easy Candied Pecans.
Pecan Pie Bars
Ingredients
- Cooking spray for greasing baking dish
For The Crust:
- 1/2 cup unsalted butter at room temperature
- 4 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour plus extra for dusting
For The Filling:
- 3/4 cup corn syrup
- 1/4 cup packed brown sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 pinch kosher salt
- 3/4 teaspoon vanilla extract
- 1 1/2 cups pecan pieces
Instructions
- Preheat your oven to 350°F. Lightly coat an 8×8-inch baking pan with cooking spray. Line the pan with parchment paper, letting it hang over the sides for an easy lift.
- To prepare the crust, beat the butter at room temperature with granulated sugar and salt until smooth. Mix in 1 cup of all-purpose flour until a crumbly dough forms. If the dough appears too dry, add a splash of water to reach the right moisture level. Sprinkle some flour on your hands and press the dough evenly into the pan.
- Bake the crust for 20 to 22 minutes until the edges turn golden brown.
- Meanwhile, make the filling by whisking together corn syrup, brown sugar, eggs, 2 tablespoons of flour, salt, and vanilla extract in a bowl. Stir in the pecan pieces.
- Once the crust is baked, remove the pan from the oven and immediately pour the filling over the hot crust. Spread evenly and return to the oven for 25 to 30 minutes, or until the filling is set and has a dark golden color.
- Remove the pan from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 1 hour before cutting into 12 bars.
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