Description
These Best Ever Pecan Pie Bars combine a buttery, tender crust with a rich, gooey pecan pie filling in a convenient bar form. Perfect for holidays or any sweet craving, these bars offer the classic flavors of pecan pie with easy preparation and serving.
Ingredients
Scale
Crust
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Make the crust: In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the all-purpose flour and salt, mixing just until combined. Press this dough evenly into the prepared baking pan to form the crust layer.
- Bake the crust: Bake the crust for 20 minutes or until it turns a golden color. Remove it from the oven and let it cool slightly while you prepare the filling.
- Prepare the filling: In a separate large bowl, whisk together brown sugar, light corn syrup, heavy cream, eggs, melted butter, and vanilla extract until smooth and fully combined. Gently fold in the chopped pecans to distribute evenly.
- Assemble and bake: Pour the pecan filling evenly over the pre-baked crust layer. Spread it out to cover the entire surface. Return the pan to the oven and bake for 30 to 35 minutes, or until the filling is set and has a nice golden color.
- Cool and serve: Allow the bars to cool completely in the baking pan. Once cool, use the parchment paper overhang to lift the bars from the pan. Slice into 16 portions and serve.
Notes
- Be sure not to overbake; the filling should be set but still slightly soft in the center when done.
- Chilling the crust dough briefly before pressing into the pan can help with easier handling.
- For an extra crunch, toast the pecans lightly before adding to the filling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
