Capital W-O-W, sky-high Pecan Pie Bars: Right here to impress, to win you pals (and lovers), and to be the perfect illustration of the type of candy, buttery indulgence all of us deserve, particularly this time of 12 months.
These pecan pie bars soften in your mouth.
Each time I took a chunk, I couldn’t consider a dessert this seemingly wealthy and thick might dissolve on my tongue as if by magic.
- The buttery shortbread crust is tender however sturdy sufficient to choose up together with your fingers. It tastes like a cross between my Darn Good Entire Wheat Pie Crust and probably the most glorious shortbread cookie.
- The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.
- A ending sprinkle of flaky sea salt ties the entire shebang collectively and saves these pecan pie bars from many a basic pecan pie’s best transgression: being cloyingly candy (a trick I additionally use in these decadent Darkish Chocolate Cookies).
Whereas with conventional Thanksgiving pecan pie, I discover myself barely having the ability to end a chunk or two, these pecan pie bars are a real hazard in the very best method.
This recipe yields an enormous batch.
You’ll have sufficient to serve at a celebration, give them as items, or in case you discover them as straightforward to eat as I do, hold your self in pleased provide for so long as you’ll be able to resist them.
5 Star Evaluation
“I made these final evening and so they had been phenomenal”
— Adelyn —
The Pecan Pie Bars of My Goals
Let’s get this out proper now: this recipe has numerous butter—greater than in any dessert recipe I’ve ever baked.
These pecan pie bars are WORTH IT.
I loosely primarily based this recipe on the well-known pecan pie bar recipes of Ina Garten and Pioneer Lady.
I needed to take what they created, put my very own stamp on it, and make the consummate pecan pie bars of my goals.
All I can say is, whoa.
- The model of those bars I’m sharing as we speak is past buttery and indulgent but makes use of 3 sticks LESS than Ina’s recipe.
- The extent of sweetness is good. I skip the corn syrup and swap in maple syrup which pairs fantastically with the pecans. (As seen in my Pumpkin Pecan Pie.)
- I learn from a lot of Ina’s reviewers that the bars overflowed the pan, so I felt assured scaling the recipe down.
- This recipe bakes in an ordinary 9×13-inch pan, as an alternative of the extra specialty 8×12 that Ina makes use of.
- Ina’s model requires further giant eggs; I modified this recipe to make use of giant eggs as an alternative.
- After which, after all, I needed to tinker with the vanilla extract and add that flourish of sea salt.
The tip consequence: they’re tall, proud, and style magnificent to the purpose that (and I don’t say this frivolously) I can’t think about them with any extra butter or sugar than they have already got.
They’re pure pecan pie bar perfection!
Tips on how to Make Pecan Pie Bars
These bars do take a while to make, however the finish result’s a pecan pie bar recipe made fully from scratch with easy components you’ll be able to be ok with consuming.
Whereas I’d be exaggerating to name them wholesome pecan pie bars, in contrast to many conventional pecan pie recipes, these pecan pie bars include no corn syrup.
This one doesn’t use recipe hacks like cake combine, pie crust, crescent rolls, or sweetened condensed milk both.
All you’ll discover listed here are healthful, on a regular basis components…and loads of butter.
The Substances
- Butter. Simply do it. It’s price it right here! (It’s additionally a necessity in these sinfully wealthy Butter Tarts.)
- Sugar. I used a mix of sugar and brown sugar for the best texture, sweetness, and richness.
- Eggs. To bind the pecan pie bars’ shortbread crust recipe collectively.
- Vanilla. A necessity in all pecan pie recipes (together with this Pumpkin Pecan Cobbler).
- Flour. All-purpose flour helps create the right crust texture.
- Maple Syrup. These are pecan pie bars with out corn syrup, so I opted to make use of maple syrup as an alternative. The nice and cozy taste actually shines by and is a gorgeous pairing with pecans. (You gained’t discover any corn syrup in my Pecan Pie Cobbler both.)
- Lemon Zest. Unnoticeable by itself; it’s right here to make the filling pop and stability the sweetness.
- Heavy Cream. A necessity to make the filling wealthy, creamy, and caramel-like.
- Pecan Halves. These bars are totally loaded for optimum pecan toastiness and crunch. (Additional pecans? Stir them right into a batch of this Cranberry Orange Relish!)
- Sea Salt. My star addition that takes the flavour to the subsequent stage. A flaky sea salt like Maldon or fleur de sel works finest.
Taste Upgrades for Pecan Pie Bars
- Chocolate Pecan Pie Bars, Choice 1. Add in chocolate chips earlier than pouring the batter into the crust.
- Chocolate Pecan Pie Bars, Choice 2. Bake the recipe as directed, then drizzle the cooled bars with melted chocolate. Let the chocolate set, then slice as directed.
- Bourbon Pecan Pie Bars. Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest. (Bourbon followers, these Bourbon Balls are one other fabulous vacation deal with!)
The Instructions
- Make the shortbread crust batter.
- Press right into a parchment pan and bake for quarter-hour at 350 levels F.
- In the meantime, add the butter, maple syrup, and sugar to a saucepan.
- Simmer to create a yummy caramel.
- Add the pecans. Pour the filling over the crust and bake the pecan bars for 25 to half-hour. Let cool fully, then cowl, and let chill for not less than 6 hours.
- Slice as desired. Serve at room temperature or barely warmed within the microwave (attempt with a scoop of vanilla ice cream). ENJOY!
Tips on how to Reduce the Pecan Pie Bars
Heads up! These bars do have to be chilled fully earlier than they’re minimize. Embrace them as a stellar make-ahead dessert.
- First, use a big, sharp knife to loosen the bars all the best way across the edges of the pan. Then, raise the bars out of the pan utilizing the parchment paper that’s hanging over the edges.
- The bars might be thick and heavy, so in case your paper begins to tear, minimize the entire pan of bars in half or quarters first, then with a spatula, raise it onto a chopping board in sections.
- These bars are wealthy, so I like to chop them into smaller items (though I often find yourself taking a couple of!).
Storage Ideas
- To Retailer. You don’t want to refrigerate pecan pie bars if you can be having fun with them inside a day or two. These hold effectively at room temperature for as much as two days and within the fridge for as much as 5 days.
- To Freeze. Lay totally cooled bars onto a parchment-lined baking sheet, and place within the freezer till frozen stable. Then, place the frozen bars right into a freezer-safe ziptop bag or storage container and retailer them within the freezer. Three months is how lengthy you’ll be able to freeze pecan bars.
- To Serve After Freezing. If the bars are frozen, allow them to thaw in a single day within the fridge. Allow them to come to room temperature previous to serving or heat them up just a little within the microwave. In case you wouldn’t have a microwave, you’ll be able to attempt warming them in a low oven. Tent the pan with foil to maintain the highest from over-browning.
Meal Prep Tip
- As much as 1 week upfront, chop the pecans and retailer them in an hermetic storage container at room temperature.
- As much as 1 day upfront, put together the dough for the crust, press it into the baking dish, and par-bake as directed. Cowl and refrigerate it till you’re prepared to complete the recipe.
Really useful Instruments to Make this Recipe
The Finest Glass Baking Dish
This easy glass baking dish is ideal for baking these pecan pie bars. Plus, it really works effectively for casseroles too!
These southern pecan pie bars are good to the final crumb.
Continuously Requested Questions
When the bars are performed, the pecan pie filling ought to nonetheless wobble a bit within the center however not be too liquidy. It is going to proceed to set because it cools at room temperature and within the fridge. As soon as the bars are prepared, the filling ought to be a golden brown, and the pecans ought to look toasted.
In case your bars are runny, it’s possible as a result of they weren’t baked lengthy sufficient or the oven temperature wasn’t scorching sufficient. You have to be certain that the bars are within the oven lengthy sufficient (on the proper temperature) to permit the filling to arrange correctly.
FOR THE CRUST:
- 1 1/2 cups unsalted butter at room temperature (3 sticks)
- 1/2 cup granulated sugar
- 2 giant eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
FOR THE FILLING:
- 1 1/2 cups unsalted butter
- 2/3 cup pure maple syrup
- 2 1/4 cups gentle brown sugar or darkish brown sugar
- 1/2 teaspoon grated lemon zest about ½ medium lemon
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 1/4 kilos 20 ounces pecan halves, coarsely chopped
- Flaky sea salt similar to Maldon or fleur de sel (elective)
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Place a rack within the middle of the oven and preheat the oven to 350 levels F. Grease a 9×13-inch pan with cooking spray or line it with parchment paper, leaving an overhang on the edges to raise the completed bars out. Put aside.
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Make the crust: within the bowl of a stand mixer fitted with the paddle attachment or a big mixing bowl, beat the butter and granulated sugar on medium-high velocity, till gentle and fluffy, about 2 minutes. Scrape down the bowl. Beat within the eggs and the vanilla, simply till included.
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In a separate giant bowl, whisk collectively the flour, baking powder, and salt. With the mixer on low velocity, slowly add the dry components to the butter combination, stopping as quickly because the flour disappears.
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Switch the dough to the ready pan. Press it evenly into the pan, constructing it up on the edges all the best way round by about 1-inch. The dough might be very sticky, so if it clings to your arms, use a sheet of plastic wrap to press it down and keep away from sticking. The crust will appear pretty thick, however go together with it. Bake the crust for quarter-hour, till it’s set however not but browned. If it puffs up inconsistently within the middle, use the tines of a fork to prick it frivolously on the floor. Put aside to chill.
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Whereas the crust cools, put together the filling: in a big, heavy-bottomed saucepan, mix the butter, maple syrup, brown sugar, and lemon zest.
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Cook dinner over low warmth, stirring the combination with a picket spoon, till the butter is melted. As quickly because the butter melts, improve the warmth to a boil. Boil for 3 minutes (set a timer!), then take away from the warmth.
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Stir within the heavy cream, vanilla, and chopped pecans. Keep away from the temptation to the touch or eat the pecan filling, as it is extremely extremely popular. Pour the filling rigorously into the middle of the crust, then with the again of a spatula or fork, unfold it into a fair layer (a number of the crust might present on the edges; attempt to keep away from the batter seeping between the crust and the pan). Sprinkle a beneficiant pinch of flaky salt excessive. It is going to be fairly thick and fill the pan nearly all the best way to the highest.
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Bake for 25 to half-hour, till the filling is ready on the edges and when the pan is jiggled, the middle has some motion however doesn’t appear excessively liquidy. Place on a cooling rack and let cool fully to room temperature, then cowl the bars with plastic and place within the fridge to sit back for not less than 6 hours, ideally in a single day. With a knife, loosen the bars from the edges of the pan, then raise them onto a chopping board (see weblog submit above for ideas). Slice into bars of the specified dimension. Take pleasure in at room temperature or barely warmed within the microwave (my favourite!).
- TO STORE: You don’t want to refrigerate pecan pie bars, if you can be having fun with them inside a day or two. These hold effectively at room temperature for as much as 2 days and within the fridge for as much as 5 days.
- TO FREEZE: Lay totally cooled bars onto a parchment-lined baking sheet, and place within the freezer till frozen stable. Then, place the frozen bars right into a freezer-safe ziptop bag or hermetic container and retailer within the freezer for as much as 3 months.
- TO SERVE AFTER FREEZING: If the bars are frozen, allow them to thaw in a single day within the fridge. Allow them to come to room temperature previous to serving or heat them up just a little within the microwave. In case you wouldn’t have a microwave, you’ll be able to attempt warming them in a low oven. Tent the pan with foil to maintain the highest from over browning.
Serving: 1(of 36)Energy: 370kcalCarbohydrates: 31gProtein: 3gFats: 28gSaturated Fats: 11gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 1gLdl cholesterol: 52mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 515IUVitamin C: 0.2mgCalcium: 39mgIron: 1mg
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