Easy Pecan Pie Bars: A Crowd-Pleasing Dessert Recipe
There’s something magical about the aroma of pecan pie bars baking in the oven during the holiday season. That rich, buttery scent mingled with caramelized pecans instantly transports me back to my grandmother’s kitchen, where desserts were always the highlight of family gatherings. These pecan pie bars capture all the delicious flavors of traditional pecan pie but in a convenient, portable form that’s perfect for holiday potlucks, cookie exchanges, or simply enjoying with your afternoon coffee.
As someone who loves the flavors of pecan pie but sometimes dreads making pie crust, these bars have become my go-to dessert for Thanksgiving and Christmas gatherings. They’re easier to make, serve, and transport than traditional pie – and the recipe makes enough to feed a crowd!
Why You’ll Love These Pecan Pie Bars
These pecan pie bars have become a reader favorite for good reason. They combine the best elements of pecan pie with the convenience of a bar cookie. Here’s why this recipe deserves a spot in your holiday baking lineup:
- Perfect Texture Combination: Buttery shortbread crust that provides the perfect foundation for the gooey, caramelized pecan filling.
- Make-Ahead Friendly: These bars actually taste better after they’ve had time to set, making them perfect for busy holiday preparations.
- Crowd-Pleasing Size: One batch makes 24 generous bars, enough to feed a gathering or have leftovers for days.
- No Fussy Pie Crust: Skip the rolling and crimping with an easy press-in shortbread crust that never fails.
- Portable Perfection: Unlike pie, these bars can be easily transported to potlucks and holiday gatherings without fear of a filling disaster.
- Balanced Sweetness: The touch of salt in both the crust and filling prevents these bars from being cloyingly sweet like some pecan desserts.
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Ingredients You’ll Need for Pecan Pie Bars
One of the best things about these pecan pie bars is that they use simple, pantry-friendly ingredients. Here’s everything you’ll need to make this crowd-pleasing dessert:
For the Shortbread Crust:
- 2 cups all-purpose flour – The foundation of our sturdy but tender crust.
- 1/2 cup granulated sugar – Adds just the right amount of sweetness to the crust.
- 1/4 teaspoon salt – Enhances flavor and balances sweetness.
- 1 cup unsalted butter, cold and cubed – Creates that perfect shortbread texture. Make sure it’s cold!
- 1 teaspoon vanilla extract – For that warm, aromatic flavor.
For the Pecan Filling:
- 3/4 cup unsalted butter – Creates a rich, caramel-like base for the filling.
- 1 1/2 cups light brown sugar, packed – Provides deep caramel flavor and sweetness.
- 1/3 cup honey or corn syrup – Helps create that gooey texture pecan pie is known for.
- 2 tablespoons heavy cream – Adds richness and helps prevent crystallization.
- 1 teaspoon vanilla extract – Enhances the warm flavor profile.
- 1/2 teaspoon salt – Balances sweetness and enhances flavor.
- 3 large eggs – Provides structure and helps the filling set properly.
- 3 1/2 cups pecans, coarsely chopped – The star of the show!
Ingredient Substitutions:
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Corn Syrup Alternative: If you prefer not to use corn syrup, honey works beautifully in this recipe. You can also use pure maple syrup for a different flavor profile.
Vegan Option: While I haven’t tested a fully vegan version, you could try using plant-based butter and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
Step-by-Step Instructions for Perfect Pecan Pie Bars
Let’s break down the process of making these delicious pecan pie bars. The recipe comes together in two main parts: the shortbread crust and the pecan filling. Follow these steps for perfect results every time!
Preparing the Shortbread Crust
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Combine the dry ingredients for the crust in a large bowl – flour, sugar, and salt. Whisk together until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the vanilla extract and continue to mix until the dough starts to come together when pressed.
- Press the crust mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to help create a smooth, even surface.
- Bake the crust for 15-18 minutes until it’s just beginning to turn golden at the edges but is not fully baked.
Making the Pecan Filling
- While the crust is baking, prepare your filling. In a medium saucepan over medium heat, combine the butter, brown sugar, honey (or corn syrup), and salt.
- Bring the mixture to a gentle boil, stirring constantly, then reduce heat and simmer for 2 minutes. The mixture should thicken slightly and become glossy.
- Remove from heat and let cool slightly for about 5 minutes. This prevents the eggs from cooking when added.
- Whisk in the vanilla extract and heavy cream until smooth.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Fold in the chopped pecans, making sure they’re evenly coated with the caramel mixture.
Assembling and Baking
- Pour the warm pecan filling over the partially baked crust, spreading it evenly with a spatula.
- Return the pan to the oven and bake for 25-30 minutes until the filling is set around the edges but still slightly jiggly in the center.
- Allow the bars to cool completely in the pan on a wire rack, which will take about 2 hours. The filling will continue to set as it cools.
- For the cleanest cuts, refrigerate for at least 2 hours after cooling to room temperature.
- Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
- Cut into squares or bars with a sharp knife, wiping the blade clean between cuts for the neatest results.
Pro Baking Tips for Perfect Pecan Pie Bars
After testing this recipe multiple times, I’ve discovered several tricks that make a big difference in the final result. Follow these professional tips for pecan pie bars that will impress everyone!
- Cold Butter for the Crust: Make sure your butter is very cold when making the shortbread crust. This creates those desirable pockets of butter that make the crust flaky and tender.
- Don’t Skip the Parchment: The parchment paper overhang is crucial for easy removal. Without it, the sticky filling can make it nearly impossible to get clean cuts.
- Toast Your Pecans: For enhanced flavor, toast the pecans before adding them to the filling. Spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant.
- Watch the Filling Carefully: When simmering the filling mixture, be careful not to overcook it. Two minutes is perfect – any longer and you risk the filling becoming too hard once cooled.
- The Jiggle Test: When checking if the bars are done, look for set edges but a slight jiggle in the center. They’ll continue to set as they cool.
- Cooling is Non-Negotiable: These bars must cool completely before cutting. For the cleanest cuts, refrigerate for at least 2 hours after they’ve reached room temperature.
- Clean Knife Between Cuts: Wipe your knife clean with a warm, damp cloth between each cut for the neatest presentation.
Delicious Variations to Try
While the classic pecan pie bars are absolutely delicious on their own, there are several variations you can try to customize the recipe to your taste preferences or the occasion:
Chocolate Pecan Pie Bars
Add 1 cup of semi-sweet or dark chocolate chips to the filling before baking. For an extra touch, drizzle melted chocolate over the cooled bars before serving.
Bourbon Pecan Pie Bars
Add 2 tablespoons of bourbon to the filling mixture when you add the vanilla extract. The alcohol will cook off, leaving behind a wonderful depth of flavor.
Maple Pecan Pie Bars
Replace the honey or corn syrup with pure maple syrup, and add 1/2 teaspoon of maple extract to enhance the flavor for a delicious fall twist.
Salted Caramel Pecan Bars
Increase the salt in the filling to 1 teaspoon and sprinkle flaky sea salt over the top of the bars as soon as they come out of the oven.
Coconut Pecan Bars
Add 1 cup of sweetened shredded coconut to the filling along with the pecans for a tropical twist that’s reminiscent of German chocolate cake.
Spiced Pecan Pie Bars
Add 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves to the filling for a warm, spiced flavor perfect for the holiday season.
Serving & Storage Tips
These pecan pie bars are versatile enough to serve for various occasions and store beautifully for later enjoyment. Here’s how to make the most of them:
Serving Suggestions
- Holiday Dessert Platters: These bars are perfect for Thanksgiving and Christmas dessert tables. Arrange them on a platter with other holiday cookies and treats.
- Gift Giving: Stack cooled bars in a decorative tin separated by parchment paper for a thoughtful homemade gift.
- Dress Them Up: For a more elegant presentation, serve with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon.
- À la Mode: Warm a bar slightly in the microwave (10-15 seconds) and top with a scoop of vanilla ice cream for an indulgent dessert.
- Coffee Pairing: These bars are the perfect accompaniment to your morning or afternoon coffee.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep in the refrigerator for up to 1 week. The bars will become firmer when chilled but are still delicious.
- Freezer: These bars freeze beautifully! Wrap individual bars or stacks in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- Thawing: Thaw frozen bars overnight in the refrigerator or for 2-3 hours at room temperature.
- Reheating: To restore that fresh-baked taste, warm refrigerated or thawed bars in the microwave for 10-15 seconds before serving.
Personal Review for Pecan Pie Bars Recipe
Notes
- For enhanced flavor, toast the pecans before adding to the filling.
- Store in an airtight container at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Frequently Asked Questions
Here are answers to some common questions about making pecan pie bars:
Can I freeze pecan pie bars?
Yes, pecan pie bars freeze beautifully! Allow them to cool completely, then cut into individual squares. Wrap each bar or stack of bars in plastic wrap, then aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or for 2-3 hours at room temperature before serving.
What’s the best substitute for corn syrup in pecan pie bars?
The best substitutes for corn syrup in pecan pie bars are honey, pure maple syrup, or golden syrup. Each will impart a slightly different flavor profile, with maple syrup adding a distinct maple flavor that pairs beautifully with pecans. The texture may be slightly different, but all these options will create delicious results.
How do I know when pecan pie bars are done baking?
Pecan pie bars are done when the edges are set but the center still has a slight jiggle when you gently shake the pan. The filling will continue to set as it cools. If the bars are completely firm in the center while still hot, they may be overcooked and could become too hard once cooled. The top should be golden brown and the pecans should look toasted.
How do I make gluten-free pecan pie bars?
To make gluten-free pecan pie bars, simply substitute the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend. Make sure to use a blend that contains xanthan gum, or add 1/4 teaspoon of xanthan gum to the dry ingredients. The filling is naturally gluten-free as long as you check that your vanilla extract and other ingredients are certified gluten-free.
Why are my pecan pie bars too gooey or not setting properly?
If your pecan pie bars are too gooey and not setting properly, there could be several reasons: 1) They may be underbaked – make sure to bake until the edges are set with just a slight jiggle in the center; 2) They may not have cooled long enough – these bars need to cool completely at room temperature and then chill in the refrigerator for at least 2 hours; 3) The ratio of liquid to eggs might be off – make sure to measure ingredients precisely; 4) Your oven temperature might be inaccurate – consider using an oven thermometer to verify.
Ready to Bake Some Pecan Pie Bars?
These pecan pie bars are truly one of my favorite holiday desserts. They capture all the delicious flavors of traditional pecan pie but in an easier-to-make, easier-to-serve format that’s perfect for gatherings. The combination of buttery shortbread crust and gooey, caramelized pecan filling is simply irresistible.
Whether you’re making these for a Thanksgiving dessert table, a Christmas cookie exchange, or just because you’re craving something sweet and nutty, I’m confident these bars will become a favorite in your recipe collection. Don’t forget to let me know how they turn out by leaving a comment below!
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