Tools & Supplies
Ingredient Favorites
Commissionable Links
Pecan Pie Bars
Introducing an irresistible twist on the classic pecan pie! A delectable treat for Thanksgiving or really any time of year! Say hello to this reimagined traditional treat, featuring a buttery shortbread crust and an abundance of pecans! The addition of the crust brings a delightful texture to the bars, perfectly complementing the gooey center and crunchy top. These delicious pecan bars are soooo irresistible, I couldn’t put them down.
Equipment
- 1 9×9 pan
- Parchment paper
- 3 medium bowls
- Electric Mixer
- 1 Baking sheet
Ingredients
Shortbread Crust
- 1 cup Butter
- 3/4 cup superfine white sugar (caster sugar)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
Pecan Pie Filling
- 1 cup brown sugar
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon agar agar
- 1/4 cup honey
- 3/4 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 1/2 cups pecan halves
Instructions
Shortbread Crust
- Prep: Preheat your oven to 350F and prep a 9×9 baking pan with greased parchment paper.
- Toast: Add 2 1/2 cups pecan halves to a baking tray and place in the preheated oven for about 5 minutes. They will start to get fragrant but will not become dark. Remove from oven and set aside.
- Cream together: In a mixing bowl, add 1 cup Butter, and 3/4 cup superfine white sugar, cream together until light and fluffy. Add 1 teaspoon pure vanilla extract, and mix until fully combined
- Whisk: In a separate bowl whisk together 2 1/2 cups flour and 1/4 teaspoon salt.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
- Chill: Press the dough evenly into the prepared pan using the back of a spoon or spatula. Refrigerate the crust for 15-30 minutes before baking.
- Par Bake: Bake the crust in the preheated oven for 20-23 minutes, until it's very lightly golden and no longer shiny on top. Be careful not to bake until golden brown.
Pecan Pie Filling
- Cream together: In another bowl, add 1 cup brown sugar and 4 tablespoons butter, and cream together. Add 2 eggs and mix until combined. Add the remaining ingredients, 1/4 teaspoon salt, 1/2 teaspoon agar agar, 1/4 cup honey, 3/4 cup light corn syrup and 2 teaspoons pure vanilla extract whisk until well combined. Add the baked pecans and stir to fully combine.
- Layer: Pour the pecan filling into the pan, on top of the par baked crust.
- Bake: Place the bars in the preheated oven and bake for about 45 minutes on 350F. The pecan filling will bubble a bit and you’ll be able to smell the pecan bars! They smell amazing, btw!
- Cool: Once fully baked, remove the pan from the oven and allow to cool slightly and then place them in the freezer for at least an hour before cutting into squares. I like to serve this cold.
Video
Notes
Get ready to savor every divine bite of these magnificent pecan bars – they’re an absolute favorite in our household, and we’re sure they’ll become a staple in yours too!
Enjoy these magnificent pecan bars!
Can this be frozen?
Hi Holly! These Pecan Pie Bars can be frozen in an air-tight container. They’re best served at room temperature, so I recommend letting them thaw out in advance of serving. If the shortbread crust is served cold, it will be hard and may not be as satisfying to bite into.
Enjoy and please let me know what you think!
-Dee