Pecan Pie Bars


Have you been looking for a Pecan Pie Bar recipe? Try this one it is so good!

Pecan Pie Bars

This recipe can be made into 3 different baking sheet sizes 12″x18″x1″ (cut into 24-36 pecan bars/squares) 9″x12″x1″ and 8″x8″X1″ (cut into 9 pecan bars/squares). Adjust baking time for each baking sheet size.

I’m choosing to make the 9″x12″ baking sheet recipe (cut into 18 pecan bars/squares). If you want to make the 12″x18″ pan size double this recipe and for the 8″x8″recipe, cut the recipe in half.

Crust Ingredients:

*1 1/2 cups Butter, room temperature
*6 tablespoons granulated Sugar
*2 Eggs
*2 teaspoons Vanilla
*2 1/4 cups All-purpose Flour
*1/4 teaspoon Baking Powder
*1/8 teaspoon Salt

Pecan Topping Ingredients:

*1 cup Butter, room temperature
*1/2 cup Light Corn Syrup
*1 1/2 cups Light Brown Sugar, packed
*2 tablespoons Whipping Cream
*1/4 cup Coconut
*1 pound Pecans, chopped or whole if preferred

Crust Directions:

In an electric stand mixer, using the paddle attachment, cream together the butter and sugar (about 3 minutes) on medium speed and then add the vanilla and eggs and mix until well combined.

Whisk together in a mixing bowl the flour, baking powder and salt. Slowly adding the dry ingredients into the creamed mixture on low mixing speed and mix just until combined, form into a dough ball and roll out dough with a rolling-pin on wax paper or floured flat surface. Place rolled rectangular shaped dough onto prepared baking sheet.

Place a cut piece of parchment paper and place in the bottom only of the baking sheet, place the rolled out dough on baking sheet and form to the baking sheet like you would a pie crust. Then bake dough crust in a pre-heated 350*F. oven for 8-10 minutes or just until crust is set, crust shouldn’t brown.

Remove crust from the oven and allow cooling.

Pecan Topping Directions:

In a heavy-duty saucepan, using a wood spoon, on low heat warm the corn syrup, sugar and butter, stir until you have a melted mixture. Then turn up the heat to medium heat, bring to a boil and boil for 3 minutes.

Remove from heat and add the cream, pecans and then stir in coconut or sprinkle coconut on top.

Pour pecan topping onto the half-baked crust and bake crust with pecan topping for another 14-20 minutes or until bubbling and set. Remove from oven and allow cooling. Cut into squares, it will cut the best if you cut after letting the bars set for a few hours. Cut off crust top edge for nice looking cut pecan bars.

Recipe adapted from The Slow Roasted Italian







Jessica and Lindy

PS. I wanted to add pictures of the chopped pecan pie bars.




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