These rich and gooey Pecan Pie Bars capture all the flavors of classic pecan pie, but in a convenient bar form with a tender shortbread crust. Perfect for fall gatherings and holiday desserts, these bars are easy to make and sure to satisfy any sweet tooth.
Ingredients:
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
For the Pecan Pie Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Directions:
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix the butter, flour, sugar, and salt until crumbly.
- Press the crust mixture evenly into the pan and bake for 15 minutes, until lightly golden.
Step 2: Prepare the Filling
- Whisk together the eggs, corn syrup, sugar, melted butter, and vanilla until smooth.
- Stir in the chopped pecans and pour over the baked crust.
Step 3: Bake and Cool
- Bake for 30-35 minutes until the filling is set.
- Cool completely before cutting into bars.
Serving and Storage Tips
- Serving: Serve at room temperature, or warm slightly and pair with whipped cream or vanilla ice cream for an extra indulgence.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the bars and thaw in the fridge before serving.
Helpful Notes
- Chopping Pecans: Ensure the pecans are chopped finely to help the bars set evenly.
- Preventing Overbaking: Keep a close eye on the bars in the last 5 minutes to avoid overbaking, which can lead to a harder texture.
Tips from Well-Known Chefs
- Ina Garten: Add a touch of bourbon to the filling for added depth of flavor.
- Mary Berry: To avoid sticky hands, use a metal spatula to lift the bars from the pan after cutting.
Frequently Asked Questions
1. Can I use dark corn syrup?
Yes, dark corn syrup can be substituted for a richer, deeper flavor.
2. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend that’s suitable for baking.
3. Do I need to refrigerate these bars?
Refrigeration is optional but helps extend freshness, especially if stored longer than a few days.
4. How do I prevent the crust from becoming soggy?
Bake the crust until golden before adding the filling, which helps create a firm base.
5. Can I substitute the pecans?
Walnuts work well, but the flavor will be slightly different from traditional pecan pie.
Enjoy these classic Pecan Pie Bars for a deliciously sweet and nutty treat!
