Pecan Pie Bars !!

Pecan Pie Bars !! are So much easier than its cousin the pie, this casual take on a flaky sugar cookie crust and your favorite smothered pecan pie filling on top! In case you haven’t noticed, I’m slightly obsessed with pecan pie. I eat it for breakfast, snacks and of course one of your favorite recipes: the mini version. Now we’re adding to the list with these pecan pie bars. These bars come together much faster due to the ridiculously easy cookie like crust. The crust on these is easy to make, but tastes phenomenal. It reminds me of a sugar cookie. But flaky, like a pie crust should be. It’s the perfect density to resist that gooey pecan pie filling that’s going to be spread on top. I put these bars in the fridge to cool and cut them more easily. I found eating them straight from the fridge amazing. And I hope you enjoy the recipe!

How to Store Pecan Pie Bars :

The best way to store pecan bars is in an air-tight container in the refrigerator. They will last up to 1 week. Remove from the fridge about 15 minutes before serving.

Can You Freeze Pecan Pie Bars?

Yes! Freeze them on a baking sheet and then transfer them to a zippered bag with the date labeled on the outside where they will stay fresh for up to 4 months.

Pecan Pie Bars !!

Creamy-sweet pecan pie bars are rich and decadent in a handheld bite.These deliciously easy bars are a sweet and chewy treat that tastes just like pecan pie. Enjoy these decadent delights with a cup of coffee or tea!

Imprimer la recette Pin Recipe

Ingrédients

  

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon of salt
• ¾ cup of butter (cold)
• 4 tablespoons of milk
• 4 large eggs
• 2 cups chopped pecans
• ¾ cup light brown sugar
• 1 cup light corn syrup
• 4 tablespoons of butter (melted)
• 2 teaspoons of vanilla extract

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 13 x 9 inch pan. Put aside.
• In a small bowl, combine the flour, sugar and salt. Using a pastry blender, fork or butter knife cut into ¾ cup butter (cut butter into tablespoon-sized slices, add to mixture flour and mash it until the mixture looks like crumbs)
• Pour in the milk and mix with a fork, then with your hands to make sure the moisture is evenly distributed throughout the flour mixture.
• Press the dough into the greased pan. Bake at 350 ° C for 20 minutes, the top of the crust will be light brown in color.
• While the crust cooks, prepare the pecan pie filling. In a medium bowl, lightly beat the eggs. Add light brown sugar, light corn syrup, melted butter, vanilla extract and chopped pecans. Stir to combine. Spread it on the hot crust after baking it for 20 minutes.
• Bake again for another 20 minutes, or until the pecan pie filling is set (when you stir the pan, the filling does not budge). Take out of the oven and let cool down. Cut into bars.
• I found it easier to cut into bars when the bars were cold. Place in the refrigerator for about 20 minutes or until cold and slice.
• I also loved eating them when they were cold! These can be stored in a sealed container at room temperature or in the refrigerator for 3-4 days.

Notes

THE CRUST: A lightly sweetened butter crust is pressed into a casserole dish so there is no rolling and no shaping. So easy.

THE FILLING: Brown sugar, corn syrup, eggs, butter, and vanilla are whisked together for the filling and then the pecans are folded in.

When using nuts in any recipe, toast them in a dry pan until they are lightly browned and fragrant. This process burns off some of the oils, intensifying the flavors and making nuts extra crunchy. Dark or light corn syrup is a personal choice; dark gives the bars a richer flavor, while light corn syrup imparts gives a lighter flavor.

Kitchen Tip Pecan pie bars are sticky. Line your pan with non-stick foil or parchment paper before baking. This makes them easy to remove and cut (and makes cleanup a cinch).

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