Pecan pie bars are an easier (but equally delicious) way to get your pecan pie fix. They're perfect for the holidays and your family will love them!
Here I am, checking in with a delicious dessert recipe. Perhaps one you may even find useful for the big holiday coming up in a couple of days.
Today I'm bringing you sweet, crunchy, ever so slightly salty Pecan Pie Bars.
I love pecan pie so much, but for whatever reason, I have an aversion to actually making pie. I've done it on occasion, but it's not my first choice.
The truth is, I really dislike pie crust. I hate making it, and I don't really enjoy eating it. So if I can find a non-pastry alternative, I will.
I much prefer my pecan pie in bar form, where I can cut them up into teeny tiny pieces and serve them on a tray.
When I was developing the recipe and photographing these, Mr. Dreamboat brought a batch into his work for his coworkers on his birthday, so I cut them up very small, so everyone would get a piece. Unfortunately, that batch was too salty, but they still disappeared!
What's the difference between pecan pie and pecan pie bars?
- The shape. These bars are baked in a 9x9" baking pan, so it's easiest to cut them into squares or rectangles instead of wedges.
- The crust. You don't need to make pastry dough for pecan pie bars! Instead, the bars feature a crust made of flour, ground pecans, and butter that is simply pressed into the baking dish. No rolling pin needed!
That's about where the differences end. The filling and pecan part of these bars is pretty much what you'd expect to find in your average pecan pie.
How to make Pecan Pie Bars:
Making these sweet and nutty bars starts with making the crust. This involves processing the crust ingredients in a food processor, then pressing the crust mixture into the bottom of a baking pan.
Then comes the filling, which is also easy. Simply add the pecans to the baking pan, then whisk together the remaining ingredients. Pour this mixture over the pecans, and bake.
Pecan Pie Bar Ingredients:
- Whole wheat flour: or substitute all-purpose flour
- Brown sugar: I used light brown sugar, but you could use dark brown sugar if that's what you happen to have
- Toasted pecan halves: the easiest way to toast them (without burning them) is to do it in a stainless steel or cast iron skillet. Use medium heat, and shake the pan often. Remove the pecans from the heat once they start smelling fragrant and begin to get golden brown toasted spots.
- Salt
- Baking powder
- Unsalted butter: some will need to be chilled and cut into pieces for the crust, and some will be melted, for the filling
- Corn syrup: or you can substitute golden syrup
- Maple syrup
- Dark rum: this is optional. It does add a nice flavor, but feel free to skip it if you don't have any, or if you're not comfortable adding it.
- Vanilla extract
- Large egg
Want more dessert bar recipes?
Pecan Pie Bars Nutrition Notes:
Like most of the desserts that I make to be served on a platter, I cut these into small pieces. This is what I based the nutrition information on. If you cut your pecan pie bars into bigger pieces, keep in mind that the values for all nutrition information numbers will be larger.
Pecan Pie Bars
Equipment
- Aluminum foil
Ingredients
Crust
- 1 cup whole wheat flour or use all-purpose flour
- ½ cup packed brown sugar
- ¼ cup pecan halves toasted
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 6 Tablespoons unsalted butter cut into small pieces and chilled
Filling
- ½ cup packed brown sugar
- 4 Tablespoons unsalted butter melted and cooled
- 3 Tablespoons corn syrup
- 2 Tablespoons pure maple syrup
- 1 Tablespoon dark rum optional - simply omit it if you don't have it or don't want to use it.
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 large egg
- 1 ¾ cup pecan halves coarsely chopped
Instructions
- Move oven rack to middle position and heat oven to 350°F. Prepare a 9x9" baking dish with a foil sling, then grease the foil, making sure to grease the corners well.
Crust
- Pulse 1 cup whole wheat flour, ½ cup packed brown sugar, ¼ cup pecan halves, ½ teaspoon salt, and ¼ teaspoon baking powder together in a food processor until it looks like cornmeal, about 5 times. Add 6 Tablespoons unsalted butter, and pulse until the mixture looks like wet sand. Press the mixture into the prepared baking dish, and bake until it becomes fragrant, and begins to brown, about 20 minutes.
Filling
- While the crust is cooking, in a medium bowl whisk together ½ cup packed brown sugar, melted butter, 3 Tablespoons corn syrup, 2 Tablespoons pure maple syrup, 1 Tablespoon dark rum (if using), 2 teaspoons vanilla extract, and ¼ teaspoon salt until the sugar dissolves. Add 1 large egg and whisk to combine.
- Spread 1 ¾ cup pecan halves over the crust, and pour filling over the pecans. Bake until the top is browned and beginning to crack, 22-24 minutes. Cool in the baking pan on a wire rack for 1 hour. Remove the foil sling from pan and peel foil from bars. Cut into squares.
Nutrition
Leave a Reply