How do you make pecan pie bars from scratch?

To make pecan pie bars, start by preparing a shortbread crust using flour, sugar, and butter. Press the crust into a baking pan and bake until lightly golden. Meanwhile, mix a filling of eggs, brown sugar, corn syrup, melted butter, vanilla extract, and chopped pecans. Pour this mixture over the warm crust and bake again until the filling is set. Let the bars cool completely before cutting into squares to serve. This method delivers the classic pecan pie flavor in an easy-to-eat bar form.

Can pecan pie bars be made ahead of time?

Yes, pecan pie bars can be made up to three days in advance. Store them in an airtight container at room temperature to keep the crust crisp and the filling firm. For longer storage, refrigerate the bars for up to a week or freeze for up to three months. Just thaw the bars at room temperature before serving to enjoy the best texture and flavor.

What is the best way to store pecan pie bars?

Store pecan pie bars in an airtight container at room temperature if you plan to eat them within two to three days. If you need to keep them longer, place the container in the refrigerator for up to one week. For extended storage, wrap the bars tightly in plastic wrap and aluminum foil, then freeze them for up to three months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature.

Are pecan pie bars gluten-free or can they be made gluten-free?

Traditional pecan pie bars use a wheat-based crust, which contains gluten. However, they can easily be made gluten-free by substituting the crust with a gluten-free flour blend that measures cup-for-cup like regular flour. Ensure any other ingredients, like vanilla extract and baking powder, are also gluten-free. This adjustment allows those with gluten sensitivities to enjoy the rich flavors of pecan pie bars without compromise.

How can I make pecan pie bars less sweet without losing flavor?

To reduce sweetness in pecan pie bars, cut back on brown sugar and corn syrup in the filling by about 25%. Replace some of the corn syrup with pure maple syrup or honey, which adds depth without overly sweetening. Adding a pinch of salt to the filling balances sweetness and enhances the nutty flavor. Using unsalted butter in the crust and filling also prevents extra sweetness, allowing the natural taste of pecans to shine through.

Pecan Pie Bars Recipe With Buttery Crust And Sweet Filling

Ingredients

– Cooking spray

– 8 tablespoons (1 stick) unsalted butter, at room temperature

– 1/4 cup granulated sugar

– 1/2 teaspoon kosher salt

– 1 cup all-purpose flour, plus more for dusting

– 3/4 cup dark or light corn syrup

– 1/4 cup packed light or dark brown sugar

– 2 large eggs

– 2 tablespoons all-purpose flour

– 1 teaspoon vanilla extract

– 1/2 teaspoon kosher salt

– 1 1/2 cups pecan pieces (6 ounces)

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Instructions

1-Getting Started with Prep: Begin by preheating the oven to 350°F and preparing your baking pan. Lightly coat an 8×8-inch baking pan with cooking spray and line it with two sheets of parchment paper so the paper hangs over the edges. This creates a sling for easy removal later and takes just a few minutes.

2-Mixing and Baking the Crust: In a stand mixer with a paddle attachment, beat the 8 tablespoons (1 stick) unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl to ensure everything mixes evenly. Next, add 1 cup all-purpose flour on low speed just until a crumbly dough forms, about 30 seconds.

Press the dough evenly into the prepared baking pan using your hands or a flat measuring cup dusted with flour. Bake the crust until it’s golden-brown around the edges, which takes about 20 to 22 minutes. While the crust bakes, you can prepare the filling to save time.

3-Preparing and Adding the Filling: Meanwhile, whisk together 3/4 cup dark or light corn syrup, 1/4 cup packed light or dark brown sugar, 2 large eggs, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a bowl. Stir in 1 1/2 cups pecan pieces (6 ounces) until well combined.

Once the crust is ready, pour the filling evenly over the hot crust and bake for 25 to 30 minutes, until the filling is set and dark golden-brown. Place the pan on a wire rack and let it cool completely, about 1 and a half hours, then refrigerate for at least 1 hour or overnight for the best texture.

4-Finishing Touches: Use the parchment sling to lift the slab from the pan and cut it into 12 bars. This final step ensures clean cuts and easy serving. Each serving provides about 317 calories, with 19.6 g of fat, 34.7 g of carbohydrates, and 3.6 g of protein, making it a balanced treat for your gatherings.

Last Step:

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Notes

💡 Use pecan pieces for easier incorporation and cost savings.
🥄 Light or dark corn syrup, or a mix, works well for the classic filling.
📏 Line pan with parchment overhang to easily lift bars after baking.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooling and chilling time: 2 hours 30 minutes
Cook Time: 45-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 317
Sugar: 24.1 g
Sodium: 171 mg
Fat: 19.6 g
Saturated Fat: 6.0 g
Carbohydrates: 34.7 g
Fiber: 1.7 g
Protein: 3.6 g