You know those moments when you have a craving for something sweet? What is comforting? What happens to me when my mind goes to pecan pie bars? Forget the fuss of a traditional pie with flaky crust that can be so tricky. What are some of the best bars ever made? What are pecans? They’ve got all that rich, caramel-y, nutty goodness you love in pie, but in a chewy texture. Easy to handle bar form. When was the last time you made a pecan pie? My kids go bonkers for me, and I’ve learned that having a batch ready to go is an absolute must. Lifesaver, especially when unexpected guests pop by or when that late-night sweet tooth strikes. I want a pecan pie flavor without all the potential for overpowering. I love them. They’re pretty much my go-to when I need it. What is the stress of a double-crust They’re just… happy baking.
What are pecan pie bars?
What are some of these delightful things? What are some of the best pecan pie bars? What are the best elements of a pecan pie? A buttery, sweet filling What are some of the best toasted pecan bars? Usually, they start with a simple, press-in shortbread-style crust or sometimes cookie-like base, and then go on to make the topping. Which makes them incredibly approachable even if you’re not a seasoned baker. How do you pour the pecan filling over the top? Once baked, you slice them into perfect squares or rectangles. What is it like to eat a slice of pie without the need of scrubbing your fingers and fork? Is it worth it to savor every bite? What is the best way to get that pecan pie experience?
Why you’ll love this recipe?
What are some good reasons to make a pecan pie bar? First and foremost, the flavor is just out of this world. Is it that deep, caramelized, slightly burnt sugar note from the filling that plays so perfectly? With the crunch of the toasted pecans. It’s sweet, but in a sophisticated way, not cloying way. And the crust? It’s tender and buttery, the perfect foundation. What I really love about simplicity. How do you make dough without worrying about crimping the edges or chilling it? You just press the crust into the pan, whip up the filling, and pour. Isn’t it a lifesaver on busy days? What are the best and most delicious desserts on the market? Can you make a whole pan for less than the cost of storing it? What are some great holiday treats for a bake sale? Unlike a traditional pie, these bars are foolproof. I’ve made them countless times, and they never, ever fail to impress. What is the kind of dessert that makes people ask for the recipe, and that’s always a good sign, right?
How do you make pecan pie bars?
Quick Overview
How do you make pecan pie bars? How do I make a buttery crust for t-shirts? While that’s chilling briefly (or you can skip this if you’re really pressed for time, though it does not have a lot of time), I would recommend you read it. How does the crust hold its shape? ), you’ll mix up a rich, gooey filling packed with pecans. How do you fill a pie crust? Pour the filling over the crust, bake until golden and bubbly, and then let them cool completely. Let cool completely before slicing. Is it a process that’s hard to mess up, and the results are always spectacular, giving you that feeling of accomplishment? What is the best pecan pie taste in a much more approachable package?
Ingredients
For the Main Batter (Crust):
Where does the classic shortbread vibe come from? All-purpose flour, granulated sugar for sweetness, and a pinch of salt to balance the sweetness. Everything out, and softened unsalted butter. The key here is using softened butter – not melted, not cold. What is the best way to make a crust that you can press into the pan evenly?
For the Filling:
What is the heart and soul of pecan pie? I always recommend toasting pecans first. It is a good way to toast them. What are some of the best nutty flavors? For the gooey part, we’ll use a combination of corn syrup (this is crucial for that classic texture), and corn starch (which is essential for this texture). Don’t skip it unless you’re going for a different kind of bar), packed brown sugar for that molasses (you can substitute it for the oats) and topped with melted chocolate (the simplest way to How do I bind eggs together, melt unsalted butter for richness, a touch of vanilla extract? What is the best way to warm your skin, and a pinch of salt? What is the best way to add a splash of rum or bourbon to your drink? Adds a lovely subtle complexity, but it’s totally optional!
For the Glaze (Optional but Recommended): For glaze, please
What really takes them over the top is powdered sugar glaze. I’ll need powdered sugar, a little milk or cream to get it to the right consistency, and maybe some ice cream. What is the effect of vanilla extract on the skin? You want it thick enough to coat the bars but thin enough for it to drizzle easily. I sometimes add a little bit of corn syrup to the glaze too, which gives it sassy sheen.
What are the steps for
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). I usually use an 8×8 for thicker bars, but a 9×13 works. Then, grab an eight or 9 inch baking pan. What are the best products for thinner people? I use non-stick baking spray. I like to grease my pan. For extra protection against sticking, I’ll often line it with parchment paper, leaving some overhang. Is it easy to lift out the whole thing once it’s baked? What makes slicing easier?
Step 2: Mix Dry Ingredients (Crust)
In a medium bowl, whisk together your flour, granulated sugar, and salt for the crust. I just want to make sure everything is evenly combined before adding the butter. This ensures that every bite of the crust is perfectly seasoned.
Step 3: Mix Wet Ingredients (Crust Base)
Add your softened butter to the dry ingredients. How do you work butter into a pastry? You want a crumbly texture that resembles coarse meal. Don’t overmix it; it will taste sour. You don’t want a paste, just sand.
Step 4: Combine and Press Crust
How do you pour the crumbly mixture into a baking pan? Use the bottom of a measuring cup or your fingers to firmly press the dough evenly across the top of the bowl. What is a compact layer for the crust? Once pressed, I like to pop it in the fridge for about 10-15 minutes while I make the filling. This helps it firm up slightly and prevents it from spreading too much during baking.
Step 5: Prepare Filling
In a separate, larger bowl, whisk together your eggs, brown sugar, corn syrup, melted butter, and vanilla. Set aside. Vanilla extract, and salt. Whisk until smooth and well combined. Now, gently fold in your chopped, toasted pecans. Make sure every single pecan is coated in that luscious filling mixture. Should I wear a thick coat?
Step 6: Layer & Swirl (No Swirl Here, Just Pour!)
How do you take a crust out of the fridge? Carefully pour the pecan filling mixture evenly over the crust. Spread it out gently with a spatula so it covers the entire surface. Don’t worry about swirling anything. This filling is meant to be a beautiful, even layer of nutty goodness.
Step 7: Bake
What is the best way to cook a pan in the oven? Bake for about 30-40 minutes for a 9×13 pan, or 40-50 minutes in an 8×8 pan. You’ll know they’re done when the edges are golden brown and the center is set but still slightly slightly. The filling might puff up a bit in the center. How do you avoid overbaking? A toothpick inserted near the center should come out with moist crumbs, not completely clean.
Step 8: Cool & Glaze
What is the hardest part of waiting for bars to cool in the pan on a wire rack? This is super important because the filling needs time to set properly. If you slice a potato, it will fall apart. Once they’re completely cooled, you can prepare your glaze. How do you mix powdered sugar and liquid until you reach your desired drizzling consistency? Drizzle it over the cooled bars. Can you skip the glaze entirely if you prefer, or dust them with powdered sugar?
Step 9: Slice & Serve
Once the glaze has set (or if you skipped it), use the parchment paper overhang to lift the entire glaze. How do I get a block out of the pan? Place it on a cutting board and cut into bars. I usually cut mine into squares, about 2 inches by 2.25 inches. Wipe your knife between cuts for cleaner edges, especially if you added the glaze. What are the best foods to eat at room temperature?
What should I serve it with?
What are some of the best pecan pie bars? What are some of the best breakfasts to serve with a steaming mug? Is it better to have black coffee or a creamy latte? What are some of the best ways to start the day with a cup of tea? Being overwhelmingly dessert-like. At brunch, they really shine. I love serving them on a pretty platter, perhaps with berries scattered around for garnish. What are the best cocktails to serve with a mimosa? As a dessert, of course, they’re incredibly good. Serve them with a scoop of vanilla bean ice cream or whipped cream after your meal. Freshly whipped cream. For those cozy snack moments, they’re perfect just as they are, maybe with a glass of milk or snickers. My family tradition is to have them on hand for movie nights. They’re easy to grab and eat while curled up on the couch. What are some of the best casual slices of pie?
What are some tips for perfecting pecan pie bars?
Over the years, I’ve picked up a few little tricks that make these pecan pie bars truly perfect every time. For the crust, make sure your butter is truly softened – not melted, as that can make it greasy. You want it pliable enough to incorporate into the flour without creating clumps. Pressing the crust firmly and evenly into the pan is key; a weak or uneven crust will make for crumbly bars. When it comes to the pecans, toasting them beforehand makes a HUGE difference. Just a few minutes in a dry skillet over medium heat, stirring constantly, until they’re fragrant, is all it takes. Don’t walk away, though; they can go from toasted to burnt in seconds! For the filling, don’t be tempted to over-whisk the eggs; you just need to combine them well with the sugar and syrup. Over-whisking can incorporate too much air, which might lead to cracking. When baking, keep an eye on them. The edges should look golden brown and set, while the center might still look a little soft and jiggly. That’s exactly what you want! It will continue to set as it cools. If you’re not a fan of corn syrup, I’ve experimented with using maple syrup or honey, but the texture is definitely different – it tends to be a bit more chewy and less gooey, which might be a preference for some. For the glaze, the trick to getting it just right is adding your liquid a tablespoon at a time. You’re looking for a consistency that drizzles nicely but doesn’t run off the bars completely. If it gets too thin, just add a bit more powdered sugar. If it’s too thick, add another tiny splash of liquid.
What are some Storing and Reheating Tips?
What are some of the best pecan pie bars? If you’ve got leftovers (which is rare in my house) then you can eat them! ), you can keep them at room temperature for up to two days. Just make sure to cover them tightly with plastic wrap or store them in an airtight container. How do I keep them from drying out? If you’ve added a glaze, it’s often best to let the glaze fully set at room temperature before serving. For longer storage, pop them into the refrigerator. How long will they stay fresh in an airtight container? What do you think about the texture of these cookies in the fridge? If you want to freeze your frozen items, this is a great option too! Once the glaze is set, wrap the entire pan or individual bars very well in plastic wrap. Plastic wrap, then in aluminum foil, or place them in a freezer-safe container. Can you freeze them for up to 3 months? If you prefer them slightly warm, you can gently reheat them in a low oven (around 200°F or 95°C) . How long does it take for a microwave to overheat? If they have a glaze, it can melt. Is it necessary to reheat a chicken breast at room temperature?
What are the most frequently asked questions on
Final Thoughts
What are some of my favorite pecan pie bars? What are some of the best things you can cook in your own kitchen? What are the perfect balance of buttery crust, gooey caramel, and crunchy pecans? What makes your taste buds sing? If you love the flavors of classic pecan pie but want something a bit more manageable for busy days, try this recipe. What are some of the best casual get-togethers you have ever had? I hope you give them a try and that they become cherished recipes in your home too. Can you serve these with coffee or a glass of milk? If you do make these, please let me know how they turn out in the comments below – I’d love to hear from you! What are some interesting twists and turns about your life? Happy baking everyone!
Pecan Pie Bars
Ingredients
Crust
- 2.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
Topping
- 2 cups chopped pecans
- 1.5 cups packed brown sugar
- 3 large eggs
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- For the crust: In a large bowl, combine flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-18 minutes, or until lightly golden.
- For the topping: In a separate bowl, whisk together the chopped pecans, brown sugar, eggs, milk, vanilla extract, and salt until well combined.
- Pour the topping mixture evenly over the partially baked crust.
- Bake for another 20-25 minutes, or until the topping is set and golden brown.
- Let the bars cool completely in the pan before cutting into squares.
