Description
These Best Ever Pecan Pie Bars combine a buttery, tender crust with a sweet and gooey pecan filling to create a deliciously rich treat that’s perfect for any occasion. Easy to make with simple ingredients, these bars offer the classic flavors of pecan pie in a convenient, sliceable form.
Ingredients
Scale
For the Crust
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars later.
- Make the Crust Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then add the all-purpose flour and salt, mixing just until fully combined. Press this dough evenly into the prepared baking pan to form the crust base.
- Bake the Crust: Bake the crust for 20 minutes or until it turns a lovely golden color. Once done, remove it from the oven and allow it to cool slightly to prepare for the filling.
- Prepare the Filling: In a separate bowl, whisk together the brown sugar, light corn syrup, heavy cream, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans to integrate them evenly throughout the filling.
- Assemble and Bake: Pour the prepared pecan filling evenly over the slightly cooled crust. Spread it gently to cover all areas. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the filling is set and the top is golden and slightly bubbly.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 bars and serve.
Notes
- For easier slicing, chill the bars for about an hour after cooling completely.
- You can substitute dark corn syrup if preferred for a richer flavor.
- Make sure the crust is golden before adding the filling to avoid a soggy base.
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
