Description
These Pecan Pie Bars offer a delicious twist on traditional pecan pie by combining a buttery, crumbly crust with a sweet, gooey pecan filling. Perfectly baked to a golden brown, they yield rich, nutty bars that are easy to serve at any gathering or as a delightful dessert treat.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
Filling
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure even baking.
- Prepare Crust: In a bowl, combine the all-purpose flour and powdered sugar. Cut in the softened butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan, forming the crust.
- Bake Crust: Bake the crust in the preheated oven for 15-20 minutes, or until it turns lightly golden. Remove from the oven and let it cool while you prepare the filling. Cooling helps prevent the filling from soaking into the crust.
- Make Filling: In a large mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Pecans: Gently stir the pecan halves into the filling mixture, ensuring they are evenly coated.
- Assemble & Bake: Pour the pecan filling evenly over the cooled crust. Return the pan to the oven and bake for 30-35 minutes, or until the filling is set and has turned a rich golden brown.
- Cool & Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into 24 squares for serving.
Notes
- For easier removal, make sure to properly grease or line the baking pan with parchment paper.
- You can substitute light corn syrup with maple syrup or honey, but it may slightly alter the texture and sweetness.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance the flavor, consider toasting the pecans lightly before adding them to the filling.
