Description
These Pecan Pie Bars combine a buttery, crumbly crust with a sweet, sticky pecan filling to create a dessert that’s easier to make than traditional pecan pie but just as delicious. Perfectly balanced with crunchy pecans and a rich syrupy filling, these bars are ideal for sharing at holidays or any sweet craving moment.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Filling
- 1 cup pecans, chopped
- 1 cup brown sugar
- 1/2 cup corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust Mixture: In a mixing bowl, combine the flour, softened butter, granulated sugar, and salt. Mix them until the mixture becomes crumbly and holds together when pressed.
- Form Crust: Press the crumbly mixture evenly into a greased baking dish to create the base of your bars.
- Bake Crust: Place the crust in the oven and bake for 15 minutes until it is lightly golden and set.
- Mix Filling Ingredients: In a separate bowl, whisk together the brown sugar, corn syrup, eggs, and vanilla extract until smooth and fully combined.
- Add Pecans: Stir the chopped pecans into the filling mixture evenly.
- Assemble Bars: Pour the pecan filling over the pre-baked crust, spreading evenly to cover the surface.
- Bake Bars: Return the pan to the oven and bake for an additional 25 to 30 minutes, until the filling is set and golden around the edges.
- Cool and Serve: Allow the bars to cool completely before cutting into 12 squares for serving. This helps firm up the filling for clean slices.
Notes
- You can use a 9×9 inch square baking dish for optimal bar thickness.
- Ensure the butter is softened but not melted for the crust to achieve the perfect texture.
- Allow bars to cool completely at room temperature or chill briefly for easier slicing.
- Store leftover pecan pie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
