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.
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 here. Instead, the bars feature a crust made of flour and ground pecans 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.
Want more dessert bars recipes?
Pecan Pie Bars Nutrition Notes:
Like most of the desserts that I make that I serve on a platter, I cut these into small pieces. This is what I based the nutrition information on. After all, one of the best ways to control calories is to reduce portion size! Otherwise, it should come as no surprise that these tasty tidbits are loaded with sugar, fat and calories.
Pecan Pie Bars
- 1 cup whole wheat 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
- 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
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 large egg
- 1 ¾ cup pecan halves coarsely chopped
- 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.
- Pulse flour, sugar, pecans, salt and baking powder together in food processor until it looks like cornmeal, about 5 times. Add 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.
- While crust is cooking, whisk together brown sugar, melted butter, corn syrup, maple syrup, rum, vanilla and salt until the sugar dissolves. Add the egg and whisk to combine.
- Spread pecans over the crust, and pour filling over the pecans. Back 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 foil sling from pan and peel foil from bars. Cut into squares.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.