Pecan Pie is something that you can find on tables across the country all year-round, and especially during the holidays–there’s something about it that just screams scrumptious, seasonal cheer! We adore pecan pie, but the hassle of making a pie crust (or complaining about the lackluster store-bought one) sometimes deters us from making it, leaving us with an insane craving for our favorite sweet, nutty dessert.
This dessert takes care of all of those problems! Pecan pie bars are a totally easy way to get exactly the same flavor without the stress! We really can’t decide on our favorite part of this; the tasty crust that you can whip up in a matter of minutes before popping it in the oven, or the delicious, ooey-gooey filling that is perfection in a bite. We can’t make up our minds, so we’ll leave it up to you!
Pecan Pie Bars
30min to prepare Yields 4 dozen
- 2 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 2 sticks cold, unsalted butter, cubed
- 1/4 teaspoon salt
- 3 eggs
- 2 1/4 cups pecans, chopped
- 1 2/3 cups corn syrup
- 1 cup brown sugar
- 1/3 cup honey
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Preheat oven to 350 F and line a 9x13-inch baking dish with aluminum foil or parchment paper.
- In a food processor or a large bowl, pulse together flour, sugar and salt (of crust ingredients) until combined.
- Slowly add in cold butter and pulse until mixture is coarse and crumbly.
- Turn dough out into lined baking dish and press it evenly into the bottom and around the edges.
- Place in oven and bake for 20 minutes, or until golden brown. Remove and set aside.
- In a large bowl, whisk together the eggs, corn syrup, sugar, honey, butter and vanilla extract.
- Fold in pecans and mix so they're thoroughly coated. Then pour over hot crust.
- Return to oven and bake for 25-30 minutes, or until filling has set.
- Remove and let cool completely before extracting aluminum foil from baking dish, cutting into bars and serving.
Recipe adapted from Just A Taste