Pecan Pie Bars
Easy pecan pie bars recipe with simple ingredients. These homemade bars taste just like traditional pecan pie but are simpler to make and perfect for any occasion.
Equipment
- 9x13 inch baking pan
- parchment paper
- large mixing bowl
- whisk
- pastry blender
- medium mixing bowl
- oven
- wire rack
- cutting board
- sharp knife
- measuring cups
- measuring spoons
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 tsp salt
- 1 cup unsalted butter softened
Filling
- 1 cup light brown sugar packed
- 0.5 cup unsalted butter melted
- 1 cup light corn syrup
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.25 tsp salt
- 2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang on the long sides to create "handles" for easy removal. Lightly grease the parchment paper for added non-stick protection.
- To make the crust, in a large bowl, whisk together the all-purpose flour, granulated sugar, and 1/4 teaspoon salt. Add the softened butter and cut it into the dry ingredients using a pastry blender, two forks, or your fingertips, until the mixture forms coarse, moist crumbs. Press these crumbs firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 15 to 20 minutes, or until it appears lightly golden brown around the edges.
- While the crust is baking, prepare the pecan filling. In a medium bowl, whisk together the packed light brown sugar, melted butter, light corn syrup, large eggs, vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and well combined. Gently stir in the pecan halves, ensuring they are evenly coated.
- Once the crust is partially baked, carefully remove the pan from the oven. Pour the pecan filling evenly over the warm crust, spreading it gently to distribute the pecans across the entire surface.
- Return the pan to the oven and continue baking for an additional 30 to 40 minutes, or until the filling is set and a deep golden brown. The center might have a slight jiggle when gently shaken, but it should not appear liquid.
- Remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature for at least 2 to 3 hours. It's crucial for the bars to cool thoroughly to allow the filling to set properly, ensuring clean cuts.
- Once completely cool, use the parchment paper overhang to lift the entire slab of pecan bars from the pan. Transfer them to a cutting board and use a sharp, non-serrated knife to cut into 24 squares or desired bar sizes.
Notes
It's crucial for the bars to cool thoroughly to allow the filling to set properly, ensuring clean cuts.