Pecan Pie Bars

Sticky, nutty, salty, sweet – all the things you love about pecan pie, now in a bar!

November 11, 2020

Author:

Ashley Fungone

Pecan Pie Bars

Its that time of year again! Thanksgiving is finally around the corner which can mean only one thing… it’s time for pie. For me and my family, pecan pie is a must for the holidays and almost synonymous with fall baking. This year I thought we’d go in a slightly different direction and make a version that’s easier to share and fit for a crowd: pecan pie bars. These still have all the flavor of pecan pie, but with a shortbread crust instead of the traditional pie crust. In my opinion, it’s better and adds the right amount of crust to filling ratio, plus a buttery-saltiness that perfectly compliments the sweet filling.

Tips for Making Pecan Pie Bars

  • Don’t skimp on the salt. Pecan pie is super sweet thanks to the corn syrup and two types of sugar added. Make sure to use a high quality kosher salt, and don’t be shy! Striking that salty-sweet balance is the key to a satisfying dessert.
  • Properly chill before slicing. These bars are super sticky and difficult to slice at room temperature. Stick them in the fridge for a while before cutting into them (or even the freezer!).
Print
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Pecan Pie Bars

  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 1 hour 5 minutes
  • Yield: 1216 bars 1x

Scale

Ingredients

For the Crust

  • 1 3/4 cups (255 g) AP flour
  • 3/4 cup (166 g) unsalted softened butter
  • 1/3 cup (80 g) sugar 
  • 1 tsp (5 g) kosher salt

For the Filling

  • 2/3 cup (155 g) packed brown sugar
  • 6 Tbsp (65 g) AP flour
  • 1 tsp (5 g) kosher salt
  • 1 1/2 cups corn syrup
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups (170 g) chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. 
  2. In a mixing bowl, whisk together sugar, flour, and salt to combine. Add butter to flour mixture in tablespoon sized chunks, and cut in with a fork or your hands until the dough holds together.
  3. Line a 9X13 pan with parchment paper. Add dough to the pan and press down to evenly fill the bottom of the pan to the edges.
  4. Bake for 18-22 minutes until lightly golden brown around the edges. Let cool while you make the filling.
  5. In a mixing bowl, combine sugar, flour and salt. Whisk to combine. 
  6. Add corn syrup, eggs and vanilla to the flour mixture. Whisk until fully combined, then stir in chopped pecans. 
  7. Pour filling into crust (it’s ok if the crust isn’t completely cooled at this time). Bake for 30-35 minutes at 350 degrees F. 
  8. Cool completely, then move to the fridge to chill for at least 30 minutes. Cut into squares and enjoy!

Notes

These bars freeze well properly wrapped in cling wrap or in an airtight container. 

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