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Pecan Pie Bars
With a thick buttery shortbread crust, a sweet filling, and crunchy pecans, pecan pie bars are an easy way to enjoy pecan pie with just 5 minutes of prep time.
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What’s easier than pie? With a thick buttery shortbread crust, a sweet filling, and crunchy pecans, pecan pie bars are an easy way to enjoy pecan pie.
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Pecan Pie Bars
Every bit as mouth-watering as a traditional pecan pie, but in a bite-sized portion that’s perfect for a crowd. The ultimate holiday dessert, pecan pie bars are so much easier than baking an entire pie.
Sweet, gooey, and crunchy, pecan pie bars boast all the classic flavors of pecan pie that everyone loves. With no pie crust to roll or chill, this quick dessert takes just 5 minutes of prep time.
When I think of Pecan pie, I generally associate it with Thanksgiving, holidays, and fall baking, but turning it into bars makes it an easy recipe that you can enjoy all year long. Deliciously flavored, this recipe is special enough to serve to guests, but also easy enough to make on a Tuesday night at home.
Pecan Pie Bars Ingredients
- Flour
- Butter - unsalted butter, softened to room temperature
- Sugar - granulated sugar
- Vanilla - vanilla extract
- Salt
- Pecans - roughly chopped
- Eggs - room temperature
- Karo syrup
- Maple syrup
Easy to eat, pecan pie bars are also easy to transport, since all you need to do is slice and serve. I prefer to serve this dessert at room temperature, making it perfect to take to potlucks and get-togethers.
You can use either light or dark Karo syrup for making your pecan pie. In addition, while the recipe calls for granulated sugar, you could also substitute brown sugar. Keep in mind that if you use dark Kara syrup and brown sugar your pecan pie filling will likely look darker, but that doesn’t mean it is overcooked.
Already delicious, you can enhance the fall flavors by using maple extract instead of vanilla or mixing in some pumpkin filling. Serve your bars with a scoop of vanilla ice cream or drizzle chocolate over the top for an extra sweet treat.
How to Make Pecan Pie Bars
FIRST STEP: Preheat oven to 350* F. In an 8x8 pan place a piece of parchment paper that covers the bottom and up the side of the pan. *This allows the pecan pie bars out of the pan once they are cooled and ready to slice*
SECOND STEP: In the bowl of a food processor, or a medium bowl using a handheld mixer, add the softened butter, flour, sugar, salt, and vanilla extract. Pulse together until the dough begins to come together. You should be able to squeeze the dough together and it will stay and not crumble.
THIRD STEP: Press the dough into an even layer in the bottom of your prepared 8x8 pan. Bake the crust for 10 minutes.
FOURTH STEP: Make your filling by adding, to a small saucepan, the ¼ cup butter, granulated sugar, Karo syrup, and maple syrup. Cook on medium heat for 3-4 minutes or until the sugar is dissolved and it is a light golden color. Turn off the heat and whisk in the salt and flour until no lumps remain.
FIFTH STEP: In a separate bowl, whisk the eggs and vanilla then, very slowly, pour the warm sugar mixture into the eggs while continuing to whisk constantly. *You want to really make sure you go slow with pouring in the warm sugar into the eggs so that the heat does not scramble your eggs.* Whisk until your filling is completely combined.
SIXTH STEP: Add your chopped pecans to the filling mixture and stir. Gently pour the filling mixture onto the shortbread crust once it comes out of the oven.
SEVENTH STEP: Return the pan to the oven and continue to bake your pecan pie bars for an additional 30-35 minutes or until the top is golden and the center has set.
EIGHTH STEP: Cool your pecan pie bars on the counter until they are room temperature. If you try to cut your bars before they are completely cool then the filling may run and not be set up.
Can I freeze pecan pie bars?
When I freeze dessert bars I generally only freeze them for 3 months or less. Allow pecan pie bars to completely cool, and then store them in an airtight container in the freezer.
Can I make the crust without a food processor?
If you don’t have a food processor you can mix your crust ingredients in a large bowl, using a handheld mixer on low speed. Mix all the ingredients until they are completely combined. Squeeze the dough together with your fingers and it stays compressed.
What can I add to my pecan pie bars?
Mix in pumpkin pie filling, top with chocolate, or swap maple extract for the vanilla to create unique flavor options.
How to Store Pecan Pie Bars
IN THE FRIDGE: Store leftover bars in an airtight container in the refrigerator for 3 to 5 days. Pecan pie bars can also be stored in a covered container on the counter for up to 3 days.
IN THE FREEZER: Allow pecan pie bars to cool completely. Then store in an airtight container and freeze for up to 3 months. Thaw overnight and then bring to room temperature before serving.
Pecan Pie Bars
With a thick buttery shortbread crust, a sweet filling, and crunchy pecans, pecan pie bars are an easy way to enjoy pecan pie with just 5 minutes of prep time.
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Ingredients
Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup unsalted butter (softened to room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Pecan Pie Filling
- 1½ cups pecans (rough chop)
- 2 eggs (room temperature)
- ½ cup granulated sugar
- ½ cup Karo syrup
- ¼ cup unsalted butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
DIRECTIONS
- Preheat oven to 350* F. In an 8x8 pan place a piece of parchment paper that covers the bottom and up the side of the pan. *This allows you to easily pull the pecan pie bars out of the pan once they are cooled and ready to slice*
- In the bowl of a food processor, or a medium bowl using a handheld mixer, add the softened butter, flour, sugar, salt, and vanilla extract. Pulse together until the dough begins to come together. You should be able to squeeze the dough together and it will stay and not crumble.
- Press the dough into an even layer in the bottom of your prepared 8x8 pan. Bake the crust for 10 minutes.
- Make your filling by adding, to a small saucepan, the ¼ cup butter, granulated sugar, Karo syrup, and maple syrup. Cook on medium heat for 3-4 minutes or until the sugar is dissolved and it is a light golden color. Turn off the heat and whisk in the salt and flour until no lumps remain.
- In a separate bowl, whisk the eggs and vanilla then, very slowly, pour the warm sugar mixture into the eggs while continuing to whisk constantly. *You want to really make sure you go slow with pouring in the warm sugar into the eggs so that the heat does not scramble your eggs.* Whisk until your filling is completely combined.
- Add your chopped pecans to the filling mixture and stir. Gently pour the filling mixture onto the shortbread crust once it comes out of the oven.
- Return the pan to the oven and continue to bake your pecan pie bars for an additional 30-35 minutes or until the top is golden and the center has set.
- Cool your pecan pie bars on the counter until they are room temperature. If you try to cut your bars before they are completely cool then the filling may run and not be set up.
Nutrition
Calories: 483kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 158mg | Potassium: 123mg | Fiber: 2g | Sugar: 33g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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