This is such a great alternative to pecan pie. My nephew loves pecan pie and it is a shame to have to wait until the holidays to get a great piece of that pie so I started making these bars for our BBQs and get togethers as a more casual dessert. These pecan pie bars have a great shortbread cookie base and the infamous sweet filling loaded with chopped pecans. Sifting a little confectioner’s sugar on top just makes them beautiful. They pack and travel well if you want to bring them to a friend’s home. I just put parchment paper in between the layers of bars. If you like the idea of “bars”, be sure to try my Halvah Apple Bars, Nut and Seed Snack Bars, and Lemon Bars too.
To get started on this recipe, pre-heat the oven to 350 degrees F.
Then, let’s combine the ingredients to make the crust. Mix 1 3/4 cups of flour, the butter, and the sugar in the bowl of a stand mixer. Alternatively, you can use a hand mixer and a large bowl. Mix use you’ve got course crumbles. Be sure to scrape down the sides several times to incorporate everything.
Stir in 1/3 cup of chopped pecans and mix to combine. Press crust mixture evenly onto bottom of ungreased 13 x 9 inch baking pan and bake 20-25 minutes until the edges are a light brown. Remove from the oven and let cool.
Add in 1 1/2 cups of chopped pecans and stir to combine. Spread evenly over the cooled, partially baked crust. Put in the oven and bake for 30-35 minutes or until the filling is set and a toothpick inserted in the middle comes out clean. That’s how you know it is done.
Run a knife around the edges between the pan and the bar loosening it from the pan. Let it cool completely.
Cut three rows horizontally and four rows diagonally to create 12 bars. Plate the bars and using a powdered sugar canister dust them with confectioner’s sugar for the perfect finish.
Did you like this recipe? Try some of my other favorite recipes like:
Grilled Peaches with Mascarpone & Balsamic Drizzle
Spelt and Oatmeal Raisin Cookies
Mini Strawberries and Cream Parfaits
Pecan Pie Bars
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
CRUST
- 1 3/4 Cups All-purpose flour
- 3/4 Cup Unsalted butter, room temperature
- 1/3 Cup Sugar
- 1/3 Cup Chopped pecans
FILLING
- 2/3 Cup Firmly packed brown sugar
- 6 Tbsp. All-purpose flour
- 1 Tsp. Salt
- 1 1/2 Cups Light corn syrup
- 4 Large eggs
- 2 Tsps. Vanilla extract
- 1 1/2 Cups Coarsely chopped pecans
- Sifted powdered sugar to garnish (garnish)
Instructions
- Preheat oven to 350°F.
- Combine the 1-¾ cups of flour, butter and sugar in a mixing bowl. Beat with either a hand mixer or standing mixer until mixture resembles course crumbs. You’ll need to scrape down the bowl several times. Stir in the 1/3 cup of chopped pecans.
- Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 20-25 minutes or until edges are very light golden brown. Remove from the oven.
- Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups of chopped pecans. Spread evenly over the warm, partially baked crust. Bake 30-35 minutes or until filling is set and a toothpick inserted in center comes out clean.
- Run a knife around the edges to loosen it from the pan and cool completely. Cut into bars. (Three horizontal rows by four diagonal cuts to produce 12 bars) Sift some confectioner’s sugar on top for the perfect garnish. (Optional)
