What are Pecan Pie bars? Remember those holidays when your grandma pulled out the pecan pie, and the whole house smelled like it was going to explode? What is the difference between warm butter and caramel? What’s a good recipe for Tuesday? If you love pecan pie, but the thought of making a whole pie crust sends you running for cover. The hills (I get it! ), these bars are your new best friend. They’re faster, easier, and even more delicious. Think of them as a cross between pecan pie and brownie, but with buttery shortbread crust that isn’t too thick. Is it true that chocolate melts in your mouth? Is it true that once you try these, you’ll never go back to struggling with a finicky pie crust.
What are pecan pie bars?
Pecan Pie Bars are essentially the simplified, portable, and utterly addictive cousin of traditional pecan pie bars. What is a pecan pie that had baby with shortbread cookies? Is this a traditional pie? What are some of the best shortbread recipes? What’s essentially a pecan pie filling baked onto shortbread crust, then cut into squares for easy cleanup? What are some easy snack ideas? What is a good shortbread crust? What makes a perfect bite every time? What are some good bars to pack for lunch, potlucks, or just keeping in the fridge? What is a good treat for an afternoon snack? What are some great substitutes for pecan pie?
Why you’ll love this recipe?
Let’s be honest, we all crave something sweet sometimes, but who has hours to spend in the kitchen? These Pecan Pie Bars are a lifesaver for those moments. What I love most about this recipe is how it manages to be both incredibly decadent and surprisingly simple.
• **Flavor:** The combination of the buttery shortbread crust and the rich, caramel-y pecan filling is just heavenly. It’s the perfect balance of sweet, salty, and nutty, with a hint of vanilla that ties everything together. It truly tastes like the holidays in every bite.
• **Simplicity:** This recipe requires minimal effort and basic ingredients. No fancy equipment needed, and the steps are straightforward and easy to follow, even for novice bakers. Plus, the bars are much more forgiving than a traditional pie, so you don’t have to worry about getting the crust perfectly crimped or the filling perfectly smooth.
• **Cost-efficiency:** The ingredients are all pantry staples, so you probably have most of them on hand already. Pecans can be a little pricey, but you can often find them on sale around the holidays, or you can buy them in bulk to save money.
• **Versatility:** These bars are perfect for any occasion, from a casual weeknight dessert to a holiday gathering. They can be served warm, cold, or at room temperature, and they’re easy to transport, making them ideal for potlucks and picnics. And if you’re feeling extra fancy, a scoop of vanilla Ice Cream on top takes them to the next level.
Compared to making a full pecan pie, which can involve blind baking, chilling dough, and a whole lot of praying that the crust doesn’t shrink, these bars are a walk in the park. They give you that same delicious pecan pie flavor without all the stress. Plus, they’re just so darn cute!
How do I make pecan pie bars?
Quick Overview
How do you make Pecan Pie Bars? How do you make a shortbread crust? While the crust is pre-baking, you’ll mix together the gooey pecan filling. How do you pour the filling over the crust and bake until golden brown and bubbly? Once cooled, you can drizzle with a simple glaze, slice into squares, and devour. The best part? No finicky pie crusts to worry about! What is a simple, satisfying process that yields incredibly delicious results?
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s *actually* soft, not melted! I always leave mine out for a couple of hours before I start baking. * 12 cup granulated sugar * 2 cups all-purpose flour. Don’t pack it in when you measure! Is real vanilla better than imitation?
For the Filling:
* 12 cup (1 stick) unsalted butter * 2 cups packed light brown sugar * 3 cups corn syrup. Light or dark, it’s your choice! Light will give a richer flavor. Dark will not. * 14 cup granulated sugar *12 teaspoon salt *2 large eggs *-1 teaspoon vanilla extract * 2 cups water *3 cups flour * 4 cups salt What are pecan halves? I prefer halves for a prettier presentation, but pieces are just as delicious (and usually cheaper!
For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons milk or cream. I sometimes use almond milk, and it works great! * 12 teaspoon vanilla extract.
What is the best step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. If you want to remove the excess paper, you can line it with parchment paper. I always use parchment paper because it makes cleanup a breeze! Trust me, you’ll thank me later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. Set aside. This helps to distribute the salt evenly throughout the crust. If you skip this step, you might end up with a salty bite here and there, and nobody wants that!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Set aside. Light and fluffy. Beat in the vanilla extract. Make sure your butter is truly softened, or you’ll end up with lumps in your batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you make a tough crust? The dough will be crumbly, and that’s okay!
Step 5: Prepare Filling
In a medium saucepan, melt the butter over medium heat. Set aside. Stir in the brown sugar, corn syrup, granulated sugar and salt. Bring to a simmer, stirring constantly, and cook for 1 minute. Remove from heat and let cool slightly.
Step 6: Layer & Swirl
What is the best way to spread the crumbly shortbread mixture into a baking pan? In a separate bowl, whisk together the eggs and vanilla extract. Gradually whisk in the cooled sugar mixture until smooth. Stir in pecans. Pour the pecan filling over the crust.
Step 7: Bake
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. The center of the filling should be slightly jiggly but not liquid. I always check my oven for 30 minutes. Keep an eye on them.
Step 8: Cool & Glaze
Let the bars cool completely in the pan before slicing. While the bars are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled bars. If you’re feeling fancy, you can add a sprinkle of chopped pecans on top of the glaze.
Step 9: Slice & Serve
Once the glaze is set, slice the bars into squares and serve. These bars are delicious served warm, cold, or at room temperature. Can you store leftovers in an airtight container at room temperature for up to 3 days? Is it safe to store in the refrigerator for up to 1 week?
What is the best way to serve it?
What are some great Pecan Pie Bars?For Breakfast:Serve a small square with coffee. What’s a good way to start the day? I like to crumble a little bit on top of my yogurt!For Brunch:Arrange the bars on a platter with fresh berries and whipped cream. How do you serve a cocktail with sparkling cider or mimosas?As Dessert:Serve warm with vanilla Ice Cream or a drizzle of chocolate sauce. A sprinkle of sea salt on top adds a nice contrast to the sweetness. How my family loves me?For Cozy Snacks:Can you serve a bar with milk or herbal tea? What is the best way to unwind after a long day? What are some good pairings with a spiced chai latte? Growing up, my mom always served these (or the full pie version) with whipped cream and a side of ice cream. Is it necessary to dust cinnamon in Is it a simple tradition that always makes them feel special? What are some interesting and creative pairings for these bars?
What are some tips for perfecting pecan pie bars?
Over the years, I’ve made my fair share of Pecan Pie Bars, and I have learned a few tricks along the way. How do I make sure they come out perfectly every time?Zucchini Prep:What are the benefits of using room temperature ingredients? The butter creams better and everything mixes more evenly. I’ve tried it with cold butter in a rush, and it just doesn’t come out the same.Mixing Advice:Don’t overmix the shortbread dough! If you overmix the flour, it will cause a tough crust. Mix just until the ingredients are combined. I’ve accidentally overmixed it before and the crust was hard as a rock.Swirl CustomizationWhat are the best ways to toast pecans before adding them to the filling? If you are baking pecans on a baking sheet, spread them out and bake at 350°F (175°C) for 5-7 minutes. Watch them closely, as they can burn easily.Ingredient Swaps: If you don’t have corn syrup on hand, you can substitute it with honey or maple syrup. The flavor will be slightly different, but still delicious. I once tried using agave nectar, and it was way too sweet.
Baking Tips:If the crust starts to brown too quickly, you can tent the pan with foil during the last 10-15 minutes. How many minutes should I bake? How do I prevent the filling from burning while baking? I’ve saved many batches this way.Glaze Variations:For a richer flavor, use brown butter in the glaze. What is the best way to cook butter in a saucepan over medium heat? Let it cool before adding it to the powdered sugar and milk.
What are the Storing and Reheating Tips?
These Pecan Pie Bars are best enjoyed fresh, but they can also be stored for later.
Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days. Make sure they are fully cooled before storing, or they will become soggy. I usually leave them on the counter under a cake dome.
Refrigerator Storage: For longer storage, store the bars in an airtight container in the refrigerator for up to 1 week. The crust may become slightly softer, but the flavor will still be delicious.
Freezer Instructions: To freeze the bars, wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Thaw the bars in the refrigerator overnight before serving.
Glaze Timing Advice: I recommend glazing the bars just before serving, as the glaze can become sticky during storage. If you do glaze them ahead of time, store them in a single layer to prevent the glaze from sticking to other bars. I’ve made the mistake of stacking them before, and it was a sticky mess!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Pecan Pie Bars! I truly believe this is the perfect way to enjoy all the flavors of pecan pie without all the fuss. It’s quick, easy, and always a crowd-pleaser. The buttery shortbread crust paired with the rich, gooey pecan filling is simply irresistible. If you’re looking for a simple yet impressive dessert to make for your next gathering, or just a little something sweet to satisfy your cravings, these bars are a must-try. And if you’re a fan of easy bar recipes, be sure to check out my recipes for Lemon Bars and Magic Cookie Bars! They’re just as simple and delicious. I can’t wait to hear how yours turn out! Leave a comment below and let me know if you tried the recipe and how you liked it, and don’t forget to rate the recipe if you enjoyed it! Happy baking!
Pecan Pie Bars
Ingredients
Crust Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup cold unsalted butter cubed
- 0.5 cup cold vegetable shortening
- 0.625 cups ice water
Filling Ingredients
- 1.5 cups light corn syrup
- 0.5 cup packed light brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups pecan halves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- Make the crust: Whisk together flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Press dough into prepared pan.
- Make the filling: In a large bowl, whisk together corn syrup, brown sugar, granulated sugar, egg, and vanilla. Stir in pecans.
- Pour filling over crust. Bake for 30-35 minutes, or until golden brown and set.
- Let cool completely before cutting into bars.
