Classic Pecan Pie Bars

Pecan pie bars offer all the gooey, nutty goodness of the traditional pie in an easy to serve form perfect for casual dinners or festive occasions. These bars are sturdy enough for packing in lunches yet have a delicate sweet and buttery flavor that keeps everyone coming back for more. They bring a classic southern dessert into a format that is simple to prep and share.

I first made these bars when I needed a quick dessert for a potluck and they disappeared fast enough to make them a new favorite.

Ingredients

• All-purpose flour: forms the base for both crust and filling so choose a good quality brand for best texture
• Powdered sugar: in the crust keeps it tender and less grainy
• Unsalted butter: melted into the crust provides richness, be sure to use real butter, not margarine
• Brown sugar: brings deep caramel notes vital for the classic pecan pie flavor
• Dark corn syrup: adds sticky sweetness and chewiness key to the filling’s texture
• Large eggs: help bind the topping and give it that custardy finish
• Vanilla extract: enhances all the flavors for a warm, fragrant finish
• Pecans roughly chopped: provide crunch and that unmistakable pecan pie signature flavor, pick fresh pecans for the best taste

Instructions

Build the Crust:

Preheat your oven to 350 degrees Fahrenheit and prepare a 9 by 13 inch pan lined with parchment paper leaving some overhang for easy removal of the bars later. In a large mixing bowl combine the flour, powdered sugar, and salt using a whisk to blend well. Pour in the melted butter and gently mix with a fork or your hands until the mixture clumps together into small crumbs. Press the crust evenly into the bottom of the baking pan paying careful attention to push it firmly into the corners for even baking. Use the flat bottom of a measuring cup to smooth and compact the crust surface.

Bake the Crust:

Place the pan in the oven and bake for about 20 minutes until the edges start to turn a light golden brown. This step creates a sturdy base that holds the sticky topping while adding a toasty flavor dimension.

Prepare the Filling:

While the crust bakes, whisk together the eggs, brown sugar, vanilla, and dark corn syrup in a large bowl until completely smooth. Stir in the sifted flour and salt to stabilize the mixture. Finally fold in the chopped pecans evenly. Make sure every bit of pecan gets coated with the filling mixture.

Add Topping and Bake:

When the crust is ready, carefully pour the pecan topping over it and spread it evenly with a spatula. Return the pan to the oven and bake for 30 minutes. The center should be mostly set with a slight wobble like custard when you gently shake the pan. This keeps the bars moist without becoming too firm.

Cool and Chill:

Remove from the oven and let cool completely on a wire rack. For the cleanest cuts and best texture, refrigerate the bars for at least 30 minutes before slicing into squares.

My favorite part of this recipe is folding in the pecans once the filling is smooth; it feels like adding the final magic touch. Baking this dessert takes me back to cozy family gatherings where the warm nutty aroma filled the kitchen and everyone awaited their slice eagerly.

Storage Tips

Store these bars in an airtight container in the refrigerator for up to five days to maintain freshness and prevent sogginess. If you need to keep them longer, wrap them tightly and freeze for up to three months. To serve from frozen, allow bars to thaw overnight in the fridge.

Ingredient Swaps

If dark corn syrup is hard to find use light corn syrup or a mix of golden syrup and honey for a similar consistency and sweetness. Butter can be substituted with a quality margarine but the flavor will be less rich. To cater to nut allergies consider swapping pecans for roasted pumpkin seeds or omit entirely and increase the flour slightly for texture.

Serving Ideas

Serve warm with a scoop of vanilla ice cream for a classic combination. Drizzle maple syrup or a light honey glaze for extra sweetness. Pair with coffee or black tea as a comforting afternoon treat.

These pecan pie bars are a delightful twist on a classic dessert perfect for any occasion and simple enough to become a new favorite.

Frequently Asked Recipe Questions

→ What type of crust is used for these bars?

A buttery shortbread crust made from all-purpose flour, powdered sugar, salt, and melted butter forms the base.

→ How can I tell when the topping is perfectly baked?

The topping should be just set with a slight wobble in the center when taken out of the oven.

→ Is it necessary to chill the bars before cutting?

Yes, refrigerating the bars after baking helps them firm up, ensuring clean slices.

→ Can I use light corn syrup instead of dark?

Dark corn syrup adds a deeper flavor, but light corn syrup can be used as a substitute if needed.

→ How finely should the pecans be chopped?

The pecans should be roughly chopped to maintain a pleasant crunch and texture.