Pecan pie bars are the perfect way to enjoy a classic dessert in an easy-to-eat format. These delightful bars feature a buttery shortbread crust topped with a gooey, sweet pecan filling – all the deliciousness of a pecan pie without the fuss of a whole pie. They’re simple to make and always a crowd-pleaser.
Key Ingredients & Substitutions:
- Pecans: Essential for pecan pie bars! Walnuts can be used in a pinch, but the flavor won’t be the same.
- Brown Sugar: Adds a rich, caramel-like sweetness. Granulated sugar can be used, but brown sugar provides more depth.
- Corn Syrup: Gives the filling its signature gooey texture. Maple syrup or honey can be substituted for a different flavor profile, but may result in a slightly different texture.
- Butter: Crucial for both the crust and the filling. Margarine can be used for the crust, but real butter is best for flavor.
Ingredients:
For the Crust:
* 1 ½ cups all-purpose flour
* ½ cup granulated sugar
* ½ cup unsalted butter, cold and cubed
* ¼ teaspoon salt
For the Pecan Filling:
* 1 cup light brown sugar, packed
* ½ cup light corn syrup
* ½ cup unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
* 2 cups pecan halves
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 16 bars
- Tools Needed: 9×13 inch baking pan, mixing bowls, parchment paper
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes removing the pecan pie bars much easier.
2. Make the Shortbread Crust
In a medium bowl, combine the flour, sugar, and salt for the crust. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan.
3. Partially Bake the Crust
Bake the crust for 15 minutes, or until lightly golden. This pre-baking step helps create a sturdy base for your pecan pie bars. While the crust bakes, move on to preparing the filling.
4. Prepare the Pecan Filling
In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves. The pecans should be well coated with the sweet mixture.
5. Pour and Bake
Carefully pour the pecan filling over the hot, partially baked crust. Spread it out evenly to cover the entire surface. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and lightly browned.
6. Cool and Cut
Let the pecan pie bars cool completely in the pan on a wire rack before attempting to cut them. Cooling is crucial, as it allows the filling to firm up. Once cool, use the parchment paper overhang to lift the entire slab out and cut into squares.
Storage Instructions:
Store leftover pecan pie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can gently warm them in the microwave for a few seconds if desired.
Frequently Asked Questions (FAQ):
- Can I use chopped pecans instead of halves? Yes, chopped pecans work just as well for these pecan pie bars.
- Why are my pecan pie bars gooey? They are meant to be gooey! If they seem too runny, they might need a few more minutes in the oven, or they weren’t cooled completely.
- Can I make these ahead of time? Absolutely! Pecan pie bars are a great make-ahead dessert and can be stored for several days.
- How do I know when the filling is set? The filling should look firm and slightly puffed around the edges, with only a slight jiggle in the center when gently shaken.
- Can I freeze pecan pie bars? Yes, cool them completely, wrap them tightly in plastic wrap, and then in foil. Freeze for up to 2 months. Thaw at room temperature.
- My crust is too crumbly, what happened? The butter might not have been cold enough, or it wasn’t pressed firmly enough into the pan.