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″x 18″x 1″ (cut into 24-36 pecan bars/squares) 9″x 12″x 1″ and 8″x 8″X 1″ (cut into 9 pecan bars/squares). Adjust baking time for each baking sheet size.

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

Crust Ingredients:

*1 and 1/4 cups Butter, cold and cubed
*6 tablespoons granulated Sugar
*2 Eggs
*2 teaspoons Vanilla
*2 and 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 and 1/2 cups Light Brown Sugar, packed
*2 tablespoons Whipping Cream
*1/4 cup Coconut
*1 pound Pecans, chopped or whole if preferred

Shortbread Cookie Crust Directions:

In a food processor pulse, 2 to 3 times together the flour, baking powder and salt. Then add butter, sugar and pulse 2 to 3 times. Then add the vanilla and eggs one at a time and pulse just until butter resembles small peas. The dough will be crumbly.

Place dough onto plastic wrap and form into a dough ball/disk and wrap in plastic wrap and chill for 20 minutes no longer.

Remove from fridge and roll out dough with a rolling-pin on wax paper/plastic wrap or on a floured flat surface into a rectangular shape. Then 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 and poke crust randomly with a fork. Then parbake dough crust in a pre-heated 350*F. oven for 10-13 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 20 minutes or until bubbling and almost 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 if needed for nice looking cut pecan bars. Refrigerate pecan bars for a few hours or freeze for nice clean cuts. Pecan bars won’t go runny after refrigerating or freezing like other pies can.

Recipe adapted from The Slow Roasted Italian