These are the best ever Pecan Pie Bars. This dessert recipe tastes just like pecan pie but in easy-to-eat bar form! Great for Thanksgiving or anytime of the year. These bars have a shortbread crust, sweet filling topped with pecans.
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EASY PECAN PIE BARS RECIPE
You know that feeling after Thanksgiving when you feel like you are going to explode? I feel that way right now.
We had a holiday dinner for the women in our church and we had a cookie exchange at the end (in addition to dessert already served).
You’re supposed to bring a dozen of your favorite cookies and then you take home a dozen assorted cookies from what other people brought. I made a plate and on the way home my mom and I had a bite of pretty much all of them.
Soooo sick. Good thing I made these earlier this week so I could actually enjoy them. For Thanksgiving I don’t really like trying new recipes and just stick to the classic ones. These, however, are just like a traditional pecan pie but with a shortbread crust.
HOW TO MAKE PECAN PIE BARS
The ingredients in these bars are simple. Nuts, eggs, sugar, corn syrup, and vanilla.
The shortbread crust is melt in your mouth delicious. Just press it into the bottom of the prepared pan and bake. No need to fuss with a pie crust.
Pour the pecan pie filling over the crust. No need to boil the filling.
Bake until the center is set.
These have all of the flavors of pecan pie but in bar form. The buttery shortbread crust melts in your mouth. They’re really sweet but aren’t all pecan pies?
CAN YOU FREEZE THESE?
Yes, you can leave these in the freezer for up to three months. Thaw at room temperature.
OTHER PIE RECIPES:
Pecan Pie Bars
These are the best ever Pecan Pie Bars. This recipe tastes just like pecan pie but in easy-to-eat bar form! Great for Thanksgiving or anytime of the year or for pecan pie lovers.
Crust:
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, cold (10 2/3 Tablespoons)
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Preheat oven to 350 degrees. Line a 9X13 baking pan with heavy foil or parchment paper with the sides overhanging the dish and spray with cooking spray.
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In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry cutter or just two knives. A food processor makes it really easy! Sprinkle the crust mixture evenly over the prepared pan, and press in firmly.
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Bake for 20 minutes in the preheated oven.
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While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons melted butter and vanilla until smooth. Stir in the chopped pecans. Spread the filling in an even layer over the crust as soon as it comes out of the oven.
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Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
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Allow to cool completely on a wire rack before slicing into bars with a sharp knife. Store at room temperature in an airtight container.
