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The gooey goodness of classic pecan pie becomes a super easy treat with these pecan pie bars. They have all the buttery crunch and rich caramel flavor you crave, but with less fuss and perfect for feeding a crowd. Whenever I bring a pan of these to family gatherings, they disappear faster than anything else on the dessert table.
The first time I made these I was rushing for a last minute potluck and needed a sure hit. Everyone raved and a neighbor even asked for the recipe that night. Now it is my always reliable party dessert.
Ingredients
- All purpose flour: assures tender structure in the crust use unbleached flour for best flavor and appearance
- Unsalted butter: forms the rich base and gives flakiness to the crust choose a good quality butter for best results
- Granulated sugar: sweetens the crust and helps it brown select pure cane sugar for balanced flavor
- Salt: highlights all the sweet notes do not skip it or the bars will taste flat
- Large eggs: help set the rich filling and give it glossy chew opt for fresh eggs for the most lift
- Light corn syrup: provides the sticky caramel base and the classic pecan pie texture choose a brand with no added coloring for a more natural golden hue
- Brown sugar: layers on toasty complexity choose well packed fresh brown sugar for superior moisture and deeper flavor
- Vanilla extract: perfumes the filling choose real vanilla extract for the warmest aroma
- Chopped pecans: bring nutty crunch and that signature pie flavor always toast nuts for best flavor and pick pecans that smell sweet never stale
Instructions
- Make the Crust:
- Combine flour softened butter granulated sugar and salt in a mixing bowl. Use a pastry cutter or clean fingertips to blend until crumbly and moist looks like damp sand with some pea-sized pieces remaining. Carefully press the mixture into an even layer across the base of a parchment lined 9 by 13 inch baking pan. Pat down firmly to prevent cracking. Bake the crust at 350 degrees Fahrenheit for 20 minutes or until the edges turn lightly golden and the surface looks set.
- Prepare the Filling:
- While the crust bakes whisk eggs with corn syrup brown sugar and vanilla extract in a large bowl. Whisk until glossy and well combined. Fold in the chopped pecans using a spatula to distribute them evenly for even bites in every square.
- Fill and Bake:
- Pour the pecan filling over the hot baked crust spreading gently to all edges. Return the pan to the oven. Bake for about 30 minutes or until the center is set and barely jiggles when nudged and the top is deep golden. The filling will continue to firm up as it cools.
- Cool and Cut:
- Place the hot pan on a wire rack to cool completely. For tidy squares chill in the refrigerator after cooling to room temperature. Use the parchment to lift the bars from the pan to a cutting board before slicing into neat squares.
My hands down favorite part of these bars is the rich caramel toffee note from the brown sugar mixed with the pecans. My mom and I used to sneak pieces of pecan pie for late night snacking and now we do the same with these bars—always with a little vanilla ice cream melted over the top for good measure.
Storage Tips
After baking and cooling store your bars in an airtight container at room temperature for up to four days. To keep them longer refrigerate them well wrapped for a week. For even longer storage layer with parchment in freezer safe containers and freeze for up to two months. Thaw at room temperature to maintain the best texture and crunch.
Ingredient Substitutions
If you are out of light corn syrup you can use an equal amount of golden syrup or mild honey though the flavor will be slightly different. For a slightly different nutty edge swap half the pecans with walnuts. Gluten free flour blends work well if they include xanthan gum for structure.
Serving Suggestions
Cut into small squares for bite sized party pieces or use as the sweet finish for a holiday meal. For extra indulgence serve slightly warmed with a scoop of vanilla or butter pecan ice cream. I also like to package them up as homemade gifts during the holidays wrapped in parchment and twine.
Cultural and Historical Context
Pecan pie is a Southern tradition especially popular at Thanksgiving and Christmas for its rich flavor and comforting sweetness. Bars like these were created for practicality as they allow easier transport and serving at large gatherings and potlucks.
Seasonal Adaptations
Chop up a little bittersweet chocolate and scatter over the filling before baking for a decadent twist Try a sprinkle of cinnamon or nutmeg in the filling for fall warmth Switch half the pecans for toasted hazelnuts or walnuts in winter
Success Stories
Friends with nut allergies swap pecans for roasted pumpkin seeds and love the chewy result At my daughter’s bake sale these disappeared before any other cookies and several parents came back for seconds A cousin added a touch of bourbon to the filling and now it is his signature recipe
Freezer Meal Conversion
Allow bars to cool and chill fully before slicing. Place cut bars on a baking sheet in a single layer and freeze until solid. Transfer to freezer bags and store for up to two months. To serve let them thaw at room temperature still wrapped so condensation does not make the crust soggy.
Pecan pie bars are a no fuss answer for anyone craving pie flavor with crowd friendly serving. Try these once and they might become your new party go to.
Recipe FAQs
- → What type of pecans work best for these bars?
Chopped, fresh pecans provide the best texture and flavor. Toasting them slightly enhances the nutty aroma.
- → How do I know when the filling is set?
The filling should be firm in the center and not jiggle when moved. It will finish setting as it cools.
- → Can I substitute corn syrup?
Yes, maple syrup or honey can be substituted for a slightly different sweetness and flavor profile.
- → What is the best way to cut the bars cleanly?
Allow the bars to cool completely before slicing with a sharp knife, wiping the blade between cuts.
- → How should I store pecan pie bars?
Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.