Pecan Pie Bars take a holiday pie and turn it into an easy-to-eat, hold-in-your-hand dessert. These easy-to-make bars have all the flavors of your favorite pecan pie in every bite. The shortbread crust is topped with the homemade caramel layer and topped with toasted pecans. Add them to your holiday cookie platter, or serve them at Thanksgiving instead of pecan pie.
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SIS Simple is Smart Tip:
Line your baking pan with a parchment sling. Once the bars are cooled, its simple to lift them out of the pan and cut on a cutting board before serving.
What are the Ingredients in Pecan Pie Bars?
Shortbread Crust:
Flour: all-purpose white flour for the base. Weigh the flour for the best results.
Butter: Cold butter makes a rich, buttery crust.
Sugar: Granulated sugar adds the perfect amount of sweetness to the crust.
Karo Syrup: corn syrup is what keeps the pie from falling apart. The syrup works with the eggs to ensure your pie filling will set.
Sugar: granulated or white sugar.
Brown Sugar: brown sugar can be light or dark brown sugar. The color comes from molasses and adds a golden color to the caramel layer.
Eggs: large eggs, room temperature are the glue for the filling.
Vanilla: Use pure vanilla extract and not imitation vanilla.
Flour: all-purpose flour helps thicken the filling to ensure your pie won’t be runny.
Pecans: coarsely chop the pecans for extra crunch on the top of the pie.
Melted Butter: the fat in the butter helps the filling set up.
Salt: everything tastes better with a little salt.
Step by Step Instructions for the Pecan Pie:
Crust
Preheat the oven to 350 degrees F (180 degrees C)
- Cut the cold butter into the flour until crumbly
- Add the sugar and mix in.
- Press the mixture into a 9 X13 inch baking pan that is lined with parchment paper.
- Bake for 20 minutes.
- Make the filling while the crust is baking because you want to add the filling to the crust as soon as it comes out of the oven.
Pecan Pie Filling:
- Combine the Corn Syrup, eggs, melted butter, vanilla, salt and flour
- Beat until smooth with a hand mixer.
- Add the pecans and stir in.
- Spread the mixture over the hot baked crust as soon as it comes out of the oven.
- Bake for 30 minutes more or until the filling is set.
- Cool completely before slicing.
- Serve at room temperate
- Store in an airtight container in the fridge for up to four days
Shake the pan gently, and it should give a little jiggle in the center, but it should have some stability. If the pie shows horizontal movement when you shake it isn’t done yet. Bake another 5-10 minutes and recheck.
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Equipment
- 9 X13 inch baking pan
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Crust
- 1¾ cup all- purpose flour
- ⅓ cup granulated sugar
- ⅔ cup butter
Filling
- 1 cup Karo light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup flour
- 4 lg eggs
- 2 tbsp melted butter
- 2 cups chopped pecans
- 1 tsp vanilla
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (180°C)
Crust
- Cut the butter into the flour until crumbly
- Add the sugar and mix in.
- Press the mixture into a 9 X13 inch baking pan that is lined with parchment paper.
- Bake for 20 minutes.
- Make the filling while the crust is baking because you want to add the filling to the crust as soon as it comes out of the oven.
Pecan Pie FIlling
- Combine the Corn Syrup, eggs, melted butter, vanilla, and salt and flour
- Beat until smooth with a hand mixer.
- Add the pecans and stir in.
- Spread the mixture over the hot baked crust as soon as it comes out of the oven.
- Bake for 30 minutes more or until the filling is set.
- Cool completely before slicing.
- Serve at room temperate
- Store in an airtight container in the fridge for up to four days
Video
Nutrition
