Pecan Pie Bars

These Pecan Pie Bars are just as good as a pie but handheld! Perfect for a party. Step-by-step photos teach you how to make these easy pecan pie bars.

Ingredients

You'll need to make two components for this recipe, the crust and the filling.

For this buttery shortbread crust you will need:

• All-Purpose Flour. Make sure you measure your flour properly, I highly suggest using a digital scale to weigh it.
• Granulated Sugar. The sugar slightly sweetens the crust.
• Salt. Salt enhances the flavor profiles of all of the other ingredients it is paired with.
• Unsalted Butter. You only need melted butter which makes it nice and easy!

And for the pecan pie filling you will need:

• Pecans. I prefer to use slightly toasted pecans but you can use raw pecans if you want. Lightly toast for 5 minutes at 300F if desired.
• Butter.
• Large Eggs. Your eggs should be at room temperature so they evenly incorporate into the rest of the ingredients.
• Pure Vanilla Extract. I love the warmth you get from vanilla, it pairs beautifully with the pecans.
• Light Corn Syrup. You need the corn syrup for the classic pecan pie texture.
• Dark Brown Sugar. Dark brown sugar has a higher amount of molasses in it which goes perfectly with warm pecans but you can most certainly use light brown sugar.
• Salt. Just a pinch helps balance all of the sweetness.
• Molasses. I liked to add just a bit of molasses I find it really gives the pecan pie bars a deeper flavor profile.
• Homemade Whipped Cream or vanilla ice cream pairs beautifully with these bars.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and line a 9-inch square baking pan with parchment paper so that the paper overhangs on the side and you can easily remove the bars from the pan later. Then use nonstick cooking spray to grease every corner of the parchment paper just to ensure nothing sticks.

In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, and use a spatula to mix it together. Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 18-23 minutes just until lightly golden brown.

I prefer to use lightly toasted pecans for a better flavor but you can use raw pecans if you want.  In a large pot over low-medium heat melt the butter and stir until the butter starts to produce golden brown flecks and you smell a nutty aroma*. Immediately take the pot off of the heat, the butter can turn from brown butter to burnt butter very quickly! Pour into a heatproof bowl and set aside. 

In a large bowl whisk filling together eggs, vanilla, corn syrup, brown sugar, salt, molasses, and brown butter. Make sure to whisk until there is no trace of the egg left behind. Reserve about ⅓ of the full pecan halves and roughly chop the rest of the pecans. Add the chopped pecans to the filling mixture and mix to combine.

Pour filling into the par-baked crust and arrange the remaining pecans on top. Gently press the pecans into the filling to kind of get them wet. 

Bake for 35-40 minutes or until the center of the pie registers to 185F/ 85C, I use my Thermapen MK4. Let cool completely before slicing. I prefer to make them the day before then chill them in the fridge to set. 

I like to remove the bars completely from the pan and place them on a cutting board and then use a sharp knife to cut into four rows on each side to create 16 bars. Best served within 2 days but store leftovers in an airtight container. 

How to freeze

Once the pecan pie bars have completely cooled cut them into bars and store them in a freezer-safe container in the freezer for up to a month. To thaw place the bars on the counter for a few hours to thaw.

Can you double

You can totally double the recipe to make more bars. I would bake them in a 9X13 pan and in the recipe card below press the 2X button to double the ingredient qualities. I would expect them to bake for an additional 5-10 minutes.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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