Pecan Pie Bars Recipe
Pecan pie bars are a delicious twist on the classic Southern dessert. These indulgent treats feature a buttery shortbread crust topped with a rich, caramel-like filling loaded with crunchy pecans. Perfect for holidays or whenever you’re craving a sweet, nutty bite, pecan pie bars are a crowd-pleasing favorite.
These bars combine the decadent flavors of pecan pie with the convenience of handheld treats. The creamy caramel filling is balanced by the crispness of the shortbread, creating an irresistible texture contrast. Whether for a holiday spread or a sweet snack, these bars are sure to disappear fast.
If you’re a fan of traditional pecan pie, this recipe will win you over. With less mess and more portability, these bars are ideal for potlucks, dessert tables, and gifting. Let’s get started on creating these indulgent bites!
Key Ingredients for Pecan Pie Bars
- All-purpose flour – Forms the base of the buttery shortbread crust, providing structure and crispiness.
- Cold unsalted butter – The key to a tender, flaky crust and a smooth, rich filling.
- Powdered sugar – Adds sweetness and keeps the crust light and delicate.
- Pecans – The star of the show, delivering a nutty crunch that complements the sweetness of the caramel filling.
- Brown sugar & honey – These create a rich caramel filling, with honey adding a touch of natural sweetness and depth.
- Heavy cream – Enhances the creamy texture of the filling, making it smooth and luscious.
- Vanilla extract – Infuses the filling with warm, aromatic notes.
Easy Steps to Make These Bars
- Prep the Crust: Begin by mixing flour, powdered sugar, and sea salt in a food processor. Pulse in cold butter until coarse crumbs form. Press the mixture into a lined baking dish and bake until lightly golden.
- Make the Filling: Simmer butter, brown sugar, honey, cream, and sea salt to create a rich caramel. Stir in vanilla and chopped pecans, coating them in the sweet mixture.
- Assemble and Bake: Pour the pecan filling over the crust and bake until bubbly and set. Allow the bars to cool completely for easier cutting.
- Slice and Serve: Once cooled, lift the bars out using the parchment paper, slice into squares, and serve.
Tips for Perfect Pecan Pie Bars
To ensure your pecan pie bars turn out just right, be sure to bake the shortbread crust long enough for it to hold up under the filling but not too long that it becomes too hard. For a more intense flavor, toast the pecans before adding them to the filling.
Additionally, if you’d like to experiment with variations, try adding a splash of bourbon to the caramel filling for a Southern twist or sprinkling sea salt over the top before baking for a sweet-salty contrast. You can also swap the pecans for walnuts for a different take on this classic recipe.
Storing and Freezing
Pecan pie bars can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, ensuring they’re well-covered to prevent them from drying out.
If you’d like to freeze the bars, wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. They will keep in the freezer for up to 2 months. To enjoy later, simply thaw them in the refrigerator overnight and bring them to room temperature before serving.
Pecan Pie Bars Recipe
Zutaten
For the Crust:
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 2 cups all-purpose flour
- 12 Tbsp unsalted butter cold and diced
For the Filling:
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 12 Tbsp unsalted butter
- 3 1/2 cups coarsely chopped pecans 14 oz
- 1/4 cup heavy whipping cream
- 3/4 cup light brown sugar packed
- 1/2 cup honey
Anleitungen
- Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment or aluminum foil, leaving some overhang on the sides for easy removal later. Lightly coat with non-stick spray.
- In a food processor, pulse together the all-purpose flour, powdered sugar, and fine sea salt until evenly mixed. Add in the diced cold butter and pulse until the texture resembles coarse crumbs with some pea-sized chunks. Transfer the mixture to the prepared baking dish and press it evenly into the bottom. Bake for 18-20 minutes, or until the crust is set and the edges are just beginning to turn golden. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large saucepan, combine the light brown sugar, honey, unsalted butter, heavy whipping cream, and fine sea salt. Bring the mixture to a boil over medium heat, then lower the heat and allow it to simmer for about 2 minutes. Take the pan off the heat and stir in the vanilla extract along with the chopped pecans until well mixed.
- Carefully pour the hot pecan filling over the warm crust, spreading it out evenly. Place the baking dish back in the oven and bake for an additional 20-25 minutes, or until the topping is bubbling and has a caramel hue. Remove from the oven and allow the bars to cool completely on a wire rack.
- Once fully cooled, gently loosen the edges of the bars from the pan if necessary. Using the overhanging parchment or foil, lift the bars out of the dish and transfer them to a cutting board. Cut into 2-inch squares.