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Pecan Pie Bars Recipe

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4.4 from 3 reviews

Deliciously rich and buttery pecan pie bars featuring a tender, crumbly crust topped with a gooey, caramelized pecan filling. Perfect for dessert or a sweet snack, these bars combine the classic flavors of pecan pie in an easy-to-cut, portable form.

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 bean paste
  • Generous pinch salt
  • 2 tablespoons heavy cream
  • 3 cups coarsely chopped pecans

Instructions

  1. Prepare the Pan: Cover a 9-inch (23-cm) square baking pan with heavy-duty aluminum foil, pressing the foil neatly into the corners and up the sides. Use two pieces if needed to ensure full coverage with overlap for easy removal. Spray the foil-lined pan with nonstick cooking spray.
  2. Make the Crust: In a food processor fitted with the blade attachment, pulse together the flour, cornstarch, confectioners’ sugar, and salt to combine. Add the cold butter pieces and pulse until the mixture forms coarse meal with pea-sized clumps of butter. It should look dry. Transfer this mixture into the prepared pan and press evenly to form a compact crust layer. Refrigerate for 15 minutes.
  3. Bake the Crust: While the crust chills, preheat the oven to 350°F (175°C) and position the rack in the middle. Bake the crust until set but not browned, approximately 17 minutes. Remove from oven and set aside to cool. Keep the oven on for the filling step.
  4. Prepare the Filling: In a heavy medium saucepan over medium-low heat, combine the unsalted butter, light brown sugar, honey, vanilla bean paste, and a generous pinch of salt. Stir constantly with a wooden spoon until the sugar dissolves. Increase the heat to bring the mixture to a gentle boil and cook for 3 minutes.
  5. Add Cream and Pecans: Remove the pan from heat and stir in the heavy cream and coarsely chopped pecans until fully combined.
  6. Assemble and Bake: Pour the pecan filling evenly over the pre-baked crust, even if the crust is still warm. Return the pan to the oven and bake for about 20 minutes, or until the filling is bubbling and caramel-colored. Remove from the oven and allow to cool completely on a cooling rack.
  7. Cut and Store: Use the foil overhang to lift the baked bar out of the pan onto a cutting board. Carefully loosen the foil from the edges and cut into 2-inch (5-cm) squares using a sharp knife. Store the pecan bars in an airtight container at room temperature. They will keep well for 3 to 4 days.

Notes

  • Use cold butter for the crust to achieve a flaky, tender texture.
  • Make sure not to brown the crust when baking initially, as this will keep it delicate and soft under the filling.
  • Let the bars cool completely before cutting to allow the filling to set properly and prevent crumbling.
  • Store bars in an airtight container at room temperature for up to 4 days; they can also be refrigerated and served slightly chilled if preferred.
  • Vanilla bean paste adds extra flavor but can be substituted with vanilla extract.

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