Since Thanksgiving is quickly approaching I wanted to share with you my favorite pecan pie bars recipe. I love pecan pie but hmm…dare I say I love these pecan pie bars even more? Yeah, I’m going to say it. I love these more. Usually for Thanksgiving I make these bars over a traditional pecan pie, for several reasons. First off, if you make your own pie crust, then you’ll find this recipe so much easier! The pie crust layer of this dessert can be whipped up in minutes. Another reason I like this recipe better is because it serves more people than a typical pie, due to the smaller square portions and also because these bars travel so well!
We start with making the crust. You either need a pastry cutter or 2 forks, and you want to have the butter nice and cold, cut up into small chunks. Take your time blending the butter into the flour mixture, you’ll need to stop now and then to scrape off the butter chunks that get stuck into the pastry cutter.
You know the crust is done when you no longer see any big butter chunks and it begins to look like course sand. Once it takes on the sandy appearance you should be able to squish it between your fingers to make a paste. That means it’s done.
Place the ingredients in a 9×13 greased pan. I like to use this metal pan from Williams Sonoma. It has nice clean corners and I have no trouble removing my bars. When you place the crust mixture into the greased pan it will still have that sandy appearance. Using your fingers press the mixture firmly into the pan so you get a compact crust. You can also use the back of a cup to get that perfectly flat crust appearance. Now pop the crust into the oven and let’s get to work on the good stuff… the filling!
When the crust is finished baking, add the filling and bake another 35 minutes.
What you didn’t know is that during these 35 minutes of cooking time the house had an insane smell of brown sugar and pecans. Better than any scented candle, so when these came out of the oven I immediately wanted to lick them. Ugh…but I must wait. Why is this so hard? Cool these pecan babies off 15 minutes and then cut into squares.
Pecan Pie Bars
Ingredients for the crust:
- 1 3/4 cups flour
- 1/3 cup packed brown sugar
- 3/4 cup butter, cold and cubed
Ingredients for the filling:
- 1 cup packed brown sugar
- 4 eggs
- 1 cup dark corn syrup
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cups chopped pecans
Instructions for the crust:
- Preheat oven to 350°
- Combine flour and 1/3 cup brown sugar; cut in 3/4 cup butter with a pastry blender until crumbly.
- Press mixture evenly into a greased 9×13 inch pan. Bake for 15-17 minutes.
Instructions for the filling:
- Combine 1 cup brown sugar, eggs, dark corn syrup, melted butter, vanilla and salt, and mix well. Stir in pecans, then pour filling over baked crust.
- Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack at least 15 minutes, then cut into bars.
I usually cut these in a row of 3 horizontally and then a row of 5 vertically. Making 15 bars total. Take that pecan pie. 15 slices in a single pecan pie? I don’t think so!
So easy! No crying over torn pie crust…no drama. It’s a little square petite sized pecan pie. Make life easy this year and go for the Pecan Pie Bar! Aren’t these leopard plates simply gorgeous? Here’s the link to my leopard accent plates, aren’t they gorgeous? They’re an absolute favorite of mine!
You can shop more of my favorite kitchen items below.