If you love pecan pie but want a quicker, easier way to enjoy it, these pecan pie bars are perfect. With a buttery crust and a gooey, nutty filling, they're great for dessert, potlucks, or just a sweet snack.
Ingredients you will need
For the dough
Butter: You'll need room-temperature unsalted butter.
Sugar: Use white granulated sugar to make the crust.
Vanilla extract: You can also use ground cinnamon, nutmeg, or any other fall-inspired spices.
Egg: One large egg at room temperature.
Flour: Use all-purpose flour to make this pecan pie bar recipe.
Salt: Don't forget the salt!
Baking powder
For the filling
Salted caramel: I use my Salted caramel recipe as a base for the sticky pecan filling.
Eggs: You will also need two eggs, no need to bring them to room temperature.
Pecans: Of course there's no sticky pecan filling without pecans themselves.
Cooking tips
Don't overmix the dough: Keep the dough crumbly for a tender crust.
Allow the crust to cool before adding the filling: This prevents the base from becoming soggy.
Whisk the filling thoroughly: Ensures a smooth, glossy texture and prevents separation.
Cool completely before slicing with a serrated knife: Makes cutting clean bars easier.
How to make pecan bars
Making the dough: Cream the butter and sugar until smooth, then add the egg and vanilla and mix just until combined. Sift in the flour, baking powder, and salt, and fold until the dough has a clumpy texture. Press the dough evenly into a lined 9-inch x 13-inch (23cm x 33cm) baking pan and bake at 180C (355F) for 15 minutes or until the edges turn golden and the surface loses its shine. Let the base cool slightly before adding the filling.
Preparing the pecan filling: Combine sugar, water, and lemon juice in a heavy-bottomed pan and melt over medium heat until caramelized to a deep amber color. Warm the cream separately and whisk it gradually into the caramel to prevent bubbling. Remove from heat and whisk in butter and vanilla until smooth. Let the mixture cool slightly, then add the eggs one at a time, whisking after each addition. Fold in the pecans.
Assembling and baking: Spread the pecan filling evenly over the cooled crust. Bake at 180C (355F) for 25 minutes or until the filling is set but still slightly soft in the center. Let the bars cool completely before slicing.
If you are looking for fall inspired desserts, try this Pumpkin cake with brown butter frosting, this Apple Tart Tatin or these Molasses cookies.
Storing and freezing
Store pecan pie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week. They also freeze well for up to two months. Simply wrap tightly in plastic wrap and then in a piece of foil and freeze. Thaw at room temperature before serving.
Recipe card
Pecan Pie Bars
Equipment
- Digital kitchen scale
- 9-inch x 13-inch (23cm x 33cm) baking pan
- Saucepan
- Mixing bowl
- Rubber spatula
- Hand mixer
- Parchment paper
Ingredients
For the Dough
- 200 g unsalted butter at room temperature
- 115 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 340 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Filling
- 200 g granulated sugar
- 50 ml water
- ½ teaspoon lemon juice
- 150 ml heavy cream
- 50 g unsalted butter cubed
- 1 teaspoon vanilla extract optional
- ½ teaspoon sea salt flakes
- 2 large eggs
- 300 g pecan nuts roughly chopped
Instructions
For the dough
- Cream the butter and sugar with a hand mixer or whisk until smooth and well combined.
- Add the egg and vanilla extract and beat just until incorporated.
- Sift in the flour, baking powder, and salt. Mix with a rubber spatula, pastry knife, or fork until no dry ingredients remain and the dough has a clumpy texture. Avoid overmixing; the dough should resemble streusel or crumble pie dough.
- Preheat the oven to 180C (355F). Line a 9-inch x 13-inch (23cm x 33cm) baking pan with parchment paper, covering the bottom and sides.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 minutes, or until the dough is no longer shiny and begins to turn golden at the edges.
- Remove from the oven and let cool for 15 minutes, or until firm. To speed up cooling, place the crust in the fridge or freezer. Keep the oven on while preparing the filling.
Making the filling and assembling
- Add the sugar, water, and lemon juice to a heavy-bottomed saucepan. Mix until it resembles wet sand, then place it over medium heat. Let the sugar melt and caramelize to a deep amber color.
- Meanwhile, pour the heavy cream into a microwave-safe bowl and heat until warm.
- Once the sugar syrup has caramelized, pour in the cream in 2-3 batches to prevent excessive bubbling. Whisk vigorously until fully incorporated.
- Remove from the heat and add the butter, whisking until completely combined.
- Add the salt and whisk, then let the mixture cool in the fridge for 5 minutes.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pecans until evenly combined.
- Spread the pecan filling evenly over the cooled crust. Bake for 25 minutes.
- Remove from the oven and let cool to room temperature in the pan, or place in the freezer to speed up cooling.
- Once cooled, cut into 10-12 bars and serve.
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