Simple Pecan Pie Bars Recipe

Introduction

These simple pecan pie bars combine a buttery, tender crust with a rich, gooey pecan filling. They offer all the classic flavors of pecan pie in an easy-to-cut bar form, perfect for sharing or enjoying as a sweet treat anytime.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup light corn syrup
• 1 cup brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a bowl, mix together the flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture is crumbly.
3. Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until it turns lightly golden.
4. Step 4: While the crust bakes, whisk together the eggs, light corn syrup, brown sugar, vanilla extract, and a pinch of salt in a bowl until smooth.
5. Step 5: Stir the chopped pecans into the filling mixture until well combined.
6. Step 6: Pour the pecan filling over the hot baked crust and spread evenly.
7. Step 7: Return the pan to the oven and bake for 25–30 minutes, or until the center is set and no longer jiggles when gently shaken.
8. Step 8: Let the bars cool completely in the pan. For cleaner slices, refrigerate for at least an hour before cutting into bars.
9. Step 9: Serve the pecan pie bars chilled or at room temperature and enjoy.

Tips & Variations

• Use toasted pecans for a deeper, nuttier flavor.
• For a gluten-free version, substitute the flour with an equal amount of gluten-free all-purpose flour blend.
• Add a pinch of cinnamon or nutmeg to the crust mixture to give a warm spice note.
• Swap light corn syrup with maple syrup for a slightly different sweetness and flavor.

Storage

Store leftover pecan pie bars in an airtight container in the refrigerator for up to 4 days. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat briefly in the microwave if you prefer them warm, but they are delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutes and offer a nice variation in texture and flavor.

How can I tell when the pecan pie bars are fully baked?

The bars are done when the center no longer jiggles when you gently shake the pan and the filling appears set.

Simple Pecan Pie Bars Recipe

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★★★★★

4.7 from 90 reviews

These Simple Pecan Pie Bars combine a buttery, crumbly crust with a rich, gooey pecan filling for a delicious twist on classic pecan pie. Perfectly sweet and packed with toasted pecans, they make an ideal dessert or snack that’s easy to prepare in just over an hour.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

Filling

• 3 large eggs
• 1 cup light corn syrup
• 1 cup brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the bars don’t stick.
2. Make the crust mixture: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture becomes crumbly.
3. Press and bake the crust: Evenly press the crust mixture into the bottom of the prepared baking pan. Bake for 18 to 20 minutes or until the crust turns lightly golden. Remove from oven but keep the oven on for the filling.
4. Prepare the filling: While the crust is baking, whisk together the eggs, light corn syrup, brown sugar, vanilla extract, and a pinch of salt in a separate bowl until smooth and fully combined.
5. Add pecans: Stir the chopped pecans into the filling mixture evenly to distribute the nuts throughout.
6. Assemble the bars: Pour the pecan filling over the hot baked crust and spread it evenly with a spatula.
7. Bake until set: Return the pan to the oven and bake for an additional 25 to 30 minutes, until the filling’s center is set and doesn’t jiggle when moved.
8. Cool: Let the bars cool completely in the pan to allow them to firm up. For cleaner slices, refrigerate the bars for at least one hour before cutting.
9. Serve: Cut into bars and serve chilled or at room temperature for a delightful treat.

Notes

• Use cold butter for the crust to achieve a crumbly texture.
• Make sure the crust is hot when pouring the filling to help the layers bind better.
• Refrigerating before cutting helps to get neat bars that hold together well.
• Store leftovers in an airtight container at room temperature or refrigerated for up to 4 days.
• For extra flavor, lightly toast pecans before chopping.

Keywords: pecan pie bars, pecan bars, easy pecan dessert, holiday dessert, nut bars, baked bars