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Pecan Pie Bars Recipe

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These Pecan Pie Bars combine a buttery, tender crust with a rich, gooey pecan filling, delivering all the classic flavors of pecan pie in a convenient bar form. Perfect for holiday gatherings or anytime you crave a sweet, nutty treat.

Ingredients

Crust

  • ¾ cup all-purpose flour (spooned into measuring cup and leveled off)
  • ¼ cup cornstarch
  • ½ cup confectioners’ sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into 1-inch (2-cm) pieces

Filling

  • 12 tablespoons (1½ sticks) unsalted butter
  • ¾ cup packed light brown sugar
  • 3 tablespoons honey
  • ½ teaspoon vanilla extract
  • Generous pinch of salt
  • 2 tablespoons heavy cream
  • 3 cups coarsely chopped pecans

Instructions

  1. Prepare the Crust: Cover a 9-inch (23-cm) square baking pan with heavy-duty aluminum foil, pressing the foil neatly into corners and up the sides, using two pieces if necessary to overlap all edges. Spray the foiled pan with nonstick cooking spray.
  2. Make Crust Mixture: In a food processor fitted with the blade attachment, combine the flour, cornstarch, confectioners’ sugar, and salt. Pulse a few times to blend. Add cold butter and pulse until the mixture resembles coarse meal with pea-size chunks of butter.
  3. Form and Bake Crust: Transfer the crust mixture to the prepared pan and press firmly into an even layer. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 350°F (175°C) and place the rack in the middle position. Bake the crust until set but not browned, about 17 minutes. Remove and cool on a rack; leave oven on.
  4. Prepare Filling: In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla extract, and salt. Stir until sugar dissolves. Increase heat and boil gently for 3 minutes.
  5. Finish Filling: Stir in heavy cream and chopped pecans into the boiling mixture.
  6. Assemble and Bake Bars: Pour the pecan filling over the baked crust, even if it is still warm. Return to the oven and bake until the filling is bubbling and caramel colored, about 20 minutes.
  7. Cool and Serve: Cool completely on a rack. Use the foil overhang to lift the bars from the pan onto a cutting board. Loosen foil edges and cut into 2-inch (5-cm) squares. Store in an airtight container and serve at room temperature. Bars keep well for 3 to 4 days.

Notes

  • Press the crust firmly into the pan to prevent it from crumbling when cutting.
  • Let the bars cool completely before cutting to achieve clean edges.
  • The foil overhang makes removing the bars from the pan easier.
  • Store bars in an airtight container at room temperature for up to 4 days.
  • Make sure not to overbake the crust to avoid dryness.
  • Use coarsely chopped pecans for better texture.

Find it online: https://cookedbysarah.com/pecan-pie-bars-recipe/