Pecan Pie Bars
Tasty Pecan Pie Bars a fun twist on a classic pie recipe made with pecans & a shortbread crust. Perfect Fall dessert that is easy to pick up and eat. Loaded with pecans and a sweet tasty filling
Servings: 15
Ingredients
Crust
- 1 ¾ Cup All Purpose Flour 210g
- ¾ Cup Butter
- ⅓ Cup Granulated Sugar 66g
- ½ Cup Pecans Chopped
Filling
- ⅔ Cup Brown Sugar
- 6 Tablespoon All Purpose Flour
- 1 ½ Cup Dark Corn Syrup
- 4 Eggs Large
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 ¾ Cup Pecan Pieces rough chopped
Instructions
Crust
- In a large mixing bowl combine All Purpose Flour, sugar and butter.
- Use a hand mixer on low speed to combine ingredients. Ingredients will clump together but not hold a shape
- Hand mix in chopped pecans and stir to combine
- Spray 9x13 baking dish or line with parchment paper. Press crust crumbs into bottom of baking dish into an even layer.
- TIP: Crumb mixture will hold together when pressed and will break apart into crumbs just as easy.
- Bake in a preheated 350 degree oven for 18-22 minutes or until edges turn a light golden.
Filling
- In a large bowl combine Brown Sugar, Flour and Salt together. Add dark corn syrup eggs and vanilla extract and stir to combine
- Add chopped pecans and stir
- Pour mixture over hot baked crust and evenly distribute nuts throughout filling.
- Bake at 350 degrees for 27-30 minutes or until a knife inserted in the center of the bars comes out clean.
- Allow bar cookies to fully cool before cutting or slicing.
- Slice Pecan Pie Bars.
Notes
Pro Tips
Room Temperature Ingredients. Always use room temperature butter and egg. What does this mean? Well, I recommend taking butter out of the refrigerator for 1 hour. Butter should still be firm to the touch but you should be able to leave an indention. Baking Sheet. I use a silver baking sheet lined with parchment paper or greased with a cooking spray. Baking Time. Do not over bake. The crust does not need to be golden. Weighing Ingredients. When baking do not add more or less of an ingredient than the recipe calls for. Use a kitchen scale to weigh and measure ingredients for the most consistent baking. Cut Bars. Chill Pecan Pie Bars in refrigerator overnight before cutting to get a nice clean edge cut. Chilled bars will slice easier than room temperature bars.Storage and Freezing
Store cooled bar cookies covered with plastic wrap or in a sealed container for up to 1 week. Bar Cookies best if enjoyed within 2-3 days. Pecan Pie Bars can also be frozen for up to 3 months when properly sealed and stored. Wrap bars in plastic wrap and seal in a container or a ZipLoc Bag. Thaw frozen bars on counter before enjoying. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!