Description: These Pecan Pie Bars offer all the rich, nutty, and sweet flavors of classic pecan pie in an easy-to-make, portable bar form. Perfect for holiday gatherings, bake sales, or a simple sweet treat any time of year, these bars boast a buttery shortbread crust and a luscious pecan filling that will have everyone coming back for more.
Ingredients:
For the Crust:
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
For the Pecan Filling:
- 3 large eggs, at room temperature
- 1 cup (320g) corn syrup, light or dark (light is preferred for a lighter flavor, dark for a deeper molasses note)
- 1 cup (200g) packed brown sugar, light or dark (light brown sugar is typically used, but dark brown sugar will intensify the caramel notes)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups (200g) chopped pecans, toasted is optional but recommended for enhanced flavor
Preparation:
Step 1: Prepare the Crust: Preheat your oven to 350°F (175°C). This ensures the oven is evenly heated, providing the best environment for the crust to bake properly. Line a 9×13 inch baking dish with parchment paper. Allow the parchment paper to extend over the sides of the pan to create an overhang. This will act as handles and make removing the bars from the pan after baking incredibly easy.
Step 2: Make the Crust Dough: In a large mixing bowl, combine the softened butter, all-purpose flour, granulated sugar, and salt. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, you can use a stand mixer fitted with the paddle attachment. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The goal is to have a tender, shortbread-like crust.
Step 3: Press the Dough into the Pan: Once the dough is crumbly, press it evenly into the bottom of the prepared baking dish. Ensure the dough is compacted firmly to create a solid base for the pecan filling. You can use the bottom of a measuring cup or a flat-bottomed glass to help smooth and even out the surface of the crust.
Step 4: Bake the Crust: Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden brown. Baking the crust before adding the filling helps prevent it from becoming soggy. Keep a close eye on the crust while it’s baking to prevent it from browning too much. Once baked, remove the crust from the oven and let it cool slightly while you prepare the pecan filling.
Step 5: Make the Pecan Filling: In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until well combined. Make sure there are no lumps of brown sugar remaining. Whisking vigorously will ensure a smooth and homogenous filling. The corn syrup provides the necessary sweetness and helps create the gooey texture characteristic of pecan pie.
Step 6: Add the Pecans: Gently stir in the chopped pecans into the filling mixture. If you want to intensify the nutty flavor, toast the pecans lightly in a dry skillet over medium heat before chopping them. Be careful not to burn them. Allow the pecans to cool slightly before adding them to the filling. Ensure the pecans are evenly distributed throughout the mixture.
Step 7: Pour Filling Over Crust: Pour the pecan filling evenly over the partially baked crust, spreading it out to ensure it reaches all corners of the pan. Use a spatula to smooth the top, if necessary.
Step 8: Bake the Bars: Return the baking dish to the oven and bake for 30-35 minutes, or until the filling is set and slightly firm in the center. The edges of the filling should be golden brown, and the center should have a slight jiggle but not be liquid. If the crust starts to brown too quickly, you can loosely tent the baking dish with aluminum foil.
Step 9: Cool and Chill: Remove the bars from the oven and let them cool completely in the pan on a wire rack. This step is crucial, as the filling needs time to set properly. Once cooled, cover the baking dish with plastic wrap and chill the bars in the refrigerator for at least 30 minutes before slicing. Chilling makes the bars easier to cut into neat, clean slices.
Step 10: Slice and Serve: Lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut them into squares or rectangles. For the cleanest cuts, use a serrated knife and wipe the blade clean between each slice.
Why you will love this recipe:
These pecan pie bars offer a delightful twist on a classic dessert. The buttery shortbread crust perfectly complements the rich, sweet, and nutty pecan filling. They are easy to make, require no fussy pie crust, and are perfect for serving at gatherings or enjoying as a sweet treat any time of the year. The bars are conveniently portable, making them ideal for potlucks, picnics, and bake sales. Plus, they can be made ahead of time, saving you precious time and effort when entertaining.
COOKING Rating:
- Ease of Preparation: 5/5 (Very Easy)
- Taste: 5/5 (Excellent)
- Visual Appeal: 4/5 (Appetizing)
- Overall: 5/5 (Highly Recommended)
Serving Suggestions:
- Serve the pecan pie bars chilled or at room temperature.
- Dust with powdered sugar for an elegant touch.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with caramel sauce or chocolate syrup.
- Pair with a cup of coffee or tea for an afternoon treat.
- Offer as part of a dessert platter alongside other holiday favorites.
- Add a sprinkle of sea salt on top for a sweet and salty flavor combination.
Tips:
- Use high-quality butter for the best flavor in the crust.
- Toast the pecans before adding them to the filling for a richer, nuttier taste.
- Don’t overbake the filling, as it will become too firm. The center should still have a slight jiggle when you remove it from the oven.
- For clean slices, use a warm, sharp knife and wipe it clean between each cut.
- If the crust starts to brown too quickly, tent the baking dish with aluminum foil.
- Store the bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
- For an even richer flavor, use dark corn syrup and dark brown sugar.
- Experiment with different extracts, such as almond or maple, to enhance the flavor of the filling.
- Add a tablespoon of bourbon or rum to the filling for an adult twist.
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
Nutritional Information:
Calories: Approximately 280 kcal per bar (estimated) Protein: Approximately 3g per bar (estimated) Sodium: Approximately 80mg per bar (estimated)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Conclusion:
These Decadent Pecan Pie Bars are a guaranteed crowd-pleaser. Their simple preparation, combined with their incredible flavor and satisfying texture, makes them a perfect addition to any dessert repertoire. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results every time. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of pecan pie perfection in bar form!
Questions and Answers:
Q1: Can I use a different type of nut besides pecans?
A: While pecans are traditional for pecan pie bars, you can certainly experiment with other nuts. Walnuts, almonds, or even a combination of nuts would work well. Just be sure to chop them to a similar size as the pecans.
Q2: Can I make these bars ahead of time?
A: Absolutely! Pecan pie bars are a great make-ahead dessert. They can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. In fact, chilling them before serving often enhances their flavor and texture.
Q3: What can I do if my crust is browning too quickly?
A: If you notice the crust is browning too quickly while the filling is still not set, you can loosely tent the baking dish with aluminum foil. This will help to protect the crust from over-browning while allowing the filling to continue baking.
Q4: Can I freeze these pecan pie bars?
A: Yes, you can freeze pecan pie bars. Wrap them individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator before serving.
Q5: Can I reduce the amount of sugar in this recipe?
A: While you can reduce the amount of sugar, be aware that it will affect the overall texture and flavor of the bars. The sugar helps to create the gooey, caramelized filling. If you reduce the sugar, you may need to adjust the baking time to prevent the filling from becoming too dry. Consider using a sugar substitute like stevia or erythritol, but be mindful of how they affect the taste and texture.
