Love pecan pie? Then you'll adore these phenomenal pecan pie bars. These bite-sized pecan pie bars are fantastic when you're hosting a large group and make a great treat to serve over the holidays. With a rich, buttery, nutty flavor and satisfying crunch, they're hard to resist.
The best part is that pecan pie bars are super simple to make. Enjoy your pecan pie bars on their own as a treat, or make them extra special by serving them with a side of vanilla bean ice cream, whipped cream, or hard sauce. Don't be surprised if they disappear quickly!
Pecans are the star of these easy-to-make dessert bars and are essential for both the crust and the filling. You'll also need butter, flour, and sugar to make the pecan crust.
For the filling, brown sugar (don't substitute it for white sugar!), a hint of vanilla extract, and corn syrup all work together to make that chewy, delicious filling. If you don't have corn syrup, honey or maple syrup will work well, too.
To make pecan pie bars, first, you'll need to make the pecan crust. Beat the flour, butter, and sugar with a handheld electric mixer until it becomes coarse and crumbly. Add in the pecans, and mix until the crust takes on a sandy texture. Press the crust into a baking dish, then bake it for 18 to 22 minutes, or until it turns a light golden brown. Take it out of the oven.
Now it's time to move on to the filling! In a large bowl, whisk sugar, flour, and salt to combine. Pour in the corn syrup, eggs, and vanilla extract, making sure to stir everything well, then mix in the pecans. Next, spread the filling over the crust. Bake it for 30 to 35 minutes, or until a knife inserted into the pecan pie comes out clean. Remove the baking dish from the oven and let it cool to room temperature. Pop it in the fridge for half an hour, then slice the bars and enjoy!
Because of the sugar and butter in this recipe, although they're delicious, these easy pecan bars aren't healthy. Enjoy in moderation.
To make keto-friendly pecan pie bars, use sweetener instead of sugar and almond or pecan flour instead of all-purpose flour.
For vegan pecan pie bars, use oil or vegan margarine instead of butter and flax eggs instead of chicken eggs.
Jazz up your pecan pie bars by adding chocolate chips or pieces of toffee to the filling.
Make pecan pie bars up to 2 days in advance.
If you want to make pecan pie bars without corn syrup, honey, molasses, and maple syrup are all great substitutes.
Pecan cake mix is a great way to simplify this recipe. You can use it instead of making the crust from scratch.
Keep your pecan pie bars in an airtight container at room temperature and enjoy within 3 days.
Absolutely! Frozen pecan pie bars will last up to 3 months.
Preheat your oven to 350F.
In a large bowl, combine flour, butter, and sugar with a handheld electric mixer. Scrape down the bowl periodically.
Add in the pecans.
Firmly press the crust into a baking dish.
Bake it for 18 to 22 minutes, or until golden brown.
Remove from the oven and set aside.
In a large bowl, whisk sugar, flour, and salt to combine.
Pour in the corn syrup.
Add in eggs.
Add in vanilla extract. Stir to combine.
Add in the pecans.
Spread the filling over the crust.
Bake for 30 to 35 minutes, or until a knife inserted into the pecan pie comes out clean. Remove from the oven and cool to room temperature.
Refrigerate for at least 30 minutes, then remove and slice into bars.
Use a 9×13-inch baking dish to make this recipe.