Thursday, October 18, 2012

Pecan Pie Bars

 Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!
My husband and I love pecan pie. His mother always made the best the best pies and her pecan was super delicious. But sometimes I don't don't like fussing with a pie. With bars you can just have a bite or two, or maybe more if you want.
 Pecan Pie Bars are a perfect take along dessert for Thanksgiving, or any others gatherings. Take them to a potluck, or to work as a treat for your co-workers. Make them for neighbors, or just make them for yourself - you deserve a treat too!
I made the crust in my food processor, but you can make it in a bowl using a pastry blender or fork also. Just cut the butter well into the flour ingredients. So addictive and so much easier than making pie. Hope you'll give these a try.
Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 
2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.
3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.
4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.
5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.
6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!


  1. OMG these have made my mouth water ....I must give them a go ....soon.

  2. I love these. They are so much easier than pecan pie and I'm thinking they would be a good addition to a Christmas cookie box. Thanks Lynda.

  3. Drool worthy! They look amazing!

  4. YUM! I'm printing these off to try! Ina Garten's recipe has honey in it and I wasn't a fan. Yours sound so much better!

    1. I toyed with making Ina's recipe too, but I wondered if the honey would be too much. Thanks for the comment Lizzy.

  5. Pecan pie is a favorite of mine and my children - and the only time they get it is during the holidays. This would be a great alternative to ship off to Chris this Christmas (he will not be home :( as he has moved to NC).

  6. the filling for my recipe for pecan pie bars is eggless, so it's not really like pecan pie at all. these look much closer to what i'd be wanting in a pecan pie bar!

  7. Dear Lynda, Pecan pie is one of my favorites!! I haven't had pecan pie in years. This gives the the idea that I should make some.
    I do like the idea of the bars. They do look delicious!!
    Have a beautiful Sunday. Blessings dear. Catherine xoxo

  8. These were a BIG hit. Very good and so easy to make. thank you Lynda.


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