The results were these heavenly pecan pie bars that are a guaranteed crowed pleaser. I shared these with my co-workers and they all loved it so much that I promised to make them again. Indulge!
Cooking Tips
For the best pecan pie bars, make sure your butter is softened to room temperature. This helps create a smooth shortbread crust. Also, when measuring your flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down. If the pecans are large, chop them roughly for better distribution in the filling. Keep an eye on the baking time, as ovens can vary. The bars should be set in the center when they come out, but they will firm up as they cool.
Serving Suggestions
These pecan pie bars can be served warm or at room temperature. For an extra indulgent treat, drizzle some caramel sauce on top or serve them with a scoop of vanilla ice cream. If you want to elevate the presentation, sprinkle a little sea salt on top right before serving. You can also pair them with a strong cup of coffee or a dessert wine for a delightful end to a meal. They are perfect for gatherings, so consider cutting them into bite-sized pieces for easy sharing.
Frequently Asked Questions
What can I use instead of corn syrup?
If you want to swap out corn syrup, maple syrup or honey can work well. Just keep in mind that the flavor might change slightly, but it will still be delicious.
How should I store leftover pecan pie bars?
Store the bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week.
Can I make these pecan pie bars ahead of time?
Definitely! You can bake them a day in advance. Just let them cool completely and store them properly before serving.
What should I serve with pecan pie bars?
These bars pair perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a nice touch, sprinkle some sea salt on top or enjoy them with a strong cup of coffee.
What are some common mistakes to avoid when making these bars?
One common mistake is not measuring flour correctly, which can lead to a dense crust. Also, make sure your butter is cold for the crust and watch the baking time closely to avoid overcooking.
Pecan Pie Bars
Ingredients
- 1 ¾ cups flour
- ½ cup white sugar
- ¾ cup cold unsalted butter cubed
Top layer:
- 2/3 cup firmly packed brown sugar
- 1/3 cup plus 1 tbsp flour
- 4 large eggs lightly beaten
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 ½ cups corn syrup
- 2 cups roughly chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9X12-inch baking pan. Cut a 9X20-inch parchment paper and then press it along the bottom and sides of the pan with the extra paper hanging over the sides.
- In a large bowl, whisk together the 1 ¾ cups flour and ½ white sugar. Cut in the butter until mixture resembles coarse crumbs. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 20 minutes or until the edges are just starting to brown.
- While the bottom crust is in the oven, prepare the top layer by mixing the flour and brown sugar in a large bowl. Whisk in the eggs, vanilla extract, salt and corn syrup. Let the mixture stand while the bottom crust prebakes, stirring it occasionally.
- Stir in the chopped pecans and pour the topping over the bottom crust as soon as it comes out of the oven.
- Return the pan to the oven and bake for another 40-50 minutes or until the filling is set. Cool the pan to room temperature and then let chill in the fridge for several hours or overnight.
To cut into serving pieces:
- Take a butter knife and run along the edges (long sides that has no parchment paper) to loosen it from the pan. Using the overhanging parchment paper, lift the pie bar out of the pan and lay it on a wooden cutting board. Cut into 32 bars.
Notes
Nutrition
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