Pecan Pie Bars

These Pecan Pie Bars are the ultimate dessert mash-up with a buttery shortbread crust and a gooey pecan pie topping. Perfect for the holidays or any time of year, these easy-to-make bars deliver all the flavors of classic pecan pie in a convenient, handheld treat!

Course Dessert

Cuisine American

Keyword bars, pecan, pie

Prep Time 15

Cook Time 35

Servings

Calories 241kcal

Author Jesseca

Ingredients

Crust

2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1½ cups butter cold, diced

Topping

5 tablespoons butter
2/3 cup brown sugar
1¼ cup pecans chopped
1 teaspoon vanilla extract
1/3 cup heavy cream
1/4 teaspoon cinnamon
1/8 teaspoon salt

Instructions

Crust

Preheat your oven to 350˚F. Line a 9x13 baking pan with foil or parchment paper, leaving a little hanging over the sides for easy removal later. Spray with non-stick cooking spray and set aside.
In the bowl of a mixer, add the flour, powdered sugar, and salt. Stir with the paddle attachment until the ingredients are combined. Add the diced cold butter and stir until the mixture resembles coarse crumbs, but be careful not to overmix. You want pea-sized pieces of butter still visible.
Transfer the crust mixture to your prepared baking pan, pressing it evenly into the bottom.
Bake at 350˚F for 15-18 minutes, or until the edges are just lightly browned and the crust has set. Remove from the oven and let it cool slightly while you make the filling.

Topping

In a small pot, melt the butter over medium heat. Stir in the brown sugar and chopped pecans, and cook until the sugar is dissolved and the mixture looks smooth, almost caramel-like in texture. Remove the pot from heat and stir in the vanilla, cream, cinnamon, and a pinch of salt.
Return the pot to low heat and cook the mixture for another few minutes, allowing it to thicken slightly.
Once the filling is ready, pour it evenly over the baked crust, spreading it out with a spatula to ensure every corner is covered. Let the bars cool completely so the topping can set before cutting and serving.

Notes

Recipe adapted from Allrecipes

Nutrition