Pecan Pie Bars Recipe
If there’s one dessert that never fails to evoke feelings of warmth and comfort, it’s the timeless Pecan Pie. But what if we told you that you could enjoy all the rich, nutty goodness of a classic Pecan Pie in a convenient, handheld form? Enter our irresistible Pecan Pie Bars recipe – a delightful twist on a beloved classic that’s perfect for any occasion.
Who Will Love These Pecan Pie Bars?
Whether you’re a seasoned baker looking to impress your guests or a novice in the kitchen eager to create something spectacular, these Pecan Pie Bars are sure to delight. With their buttery shortbread crust, luscious caramel filling, and generous helping of crunchy pecans, these bars strike the perfect balance between indulgence and simplicity.
Why These Pecan Pie Bars Are a Must-Try
What sets these Pecan Pie Bars apart is their incredible flavor and ease of preparation. Unlike traditional Pecan Pie, which can be labor-intensive and finicky, these bars come together with minimal effort, thanks to a straightforward recipe and simple ingredients. Plus, with their portable size, they’re ideal for sharing at potlucks, holiday gatherings, or any time you’re craving a sweet treat.
Kitchen Equipment Needed:
To make these Pecan Pie Bars, you’ll need:
- 9×13 inch baking pan
- Foil or parchment paper
- Food processor
- Saucepan
- Wire rack
- Cutting board
Recipe Swaps and Variations:
Feel free to customize these Pecan Pie Bars to suit your preferences. Here are some ideas to get you started:
- Chocolate Drizzle: For an extra decadent touch, drizzle melted chocolate over the cooled bars.
- Maple Pecan Bars: Substitute maple syrup for the honey in the filling for a delicious twist on the classic recipe.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make these bars gluten-free.
Storing Leftovers:
If you happen to have any leftovers (which is unlikely, but hey, it happens), store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bars for up to 1 month. Simply thaw them in the refrigerator overnight before serving.
FAQ
Q: Can I use salted butter instead of unsalted butter? A: While you can use salted butter, it’s best to stick with unsalted butter to control the overall saltiness of the bars, especially since salt is already added to the crust and filling.
Q: Can I omit the heavy whipping cream in the filling? A: The heavy whipping cream adds richness to the filling, but you can omit it if necessary. The filling may be slightly less creamy, but the bars will still be delicious.
Q: Can I make these bars in advance? A: Absolutely! These bars can be made a day or two in advance and stored in an airtight container until ready to serve.
Indulge and Share!
Now that you have the ultimate Pecan Pie Bars recipe in your arsenal, it’s time to spread the joy. Share this recipe with your friends and family, and don’t forget to subscribe to our blog for more mouthwatering recipes and kitchen inspiration. Happy baking!
Pecan Pie Bars
Equipment
- 9×13 inch baking pan
- Foil or parchment paper
- Food processor
- saucepan
- Wire rack
- Cutting board
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter cold, diced
For the Filling:
- 3/4 cup light brown sugar packed
- 1/2 cup honey
- 12 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 3 1/2 cups coarsely chopped pecans 14 oz
Instructions
To Make the Crust:
- Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper, leaving some paper hanging over the sides for easy lifting later. Spray with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the diced cold butter and pulse until the mixture resembles coarse meal with some pea-sized pieces forming.
- Transfer the mixture to the prepared pan, pressing the crust evenly into the bottom. Bake at 350˚F for 18-20 minutes, until the crust has set and the edges are lightly browned. Remove from the oven and set aside.
Make the Pecan Pie Bars:
- In a large saucepan, combine the brown sugar, honey, butter, cream, and salt. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Remove from heat and stir in vanilla and chopped pecans until incorporated.
- Pour the hot pecan filling over the warm crust. Return to the oven and bake for another 20-25 minutes, until the top is bubbling and turns caramel color.
- Set the baking pan on a wire rack and cool completely to room temperature before cutting.
- Once cooled, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.