Pecan Pie Bars

5 from 1 vote

Pecan Pie Bars are a great way to get your pecan pie fix without having to actually make a pie. These bars are sweet, and slightly salty with the crunch and richness of pecans.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: bars, dessert, holidays, key lime pie, pecan, pecan pie, Pecans, Thanksgiving, vegetarian

Servings:

Calories: 170kcal

Author: Carissa Serink

Equipment

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, 1/2 cup packed brown sugar, 1/4 cup pecan halves, 1/2 teaspoon salt, and 1/4 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 1/2 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 1/4 teaspoon salt until the sugar dissolves. Add 1 large egg and whisk to combine.
Spread 1 3/4 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