Pecan Pie Bars

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Irresistible Pecan Pie Bars with a Homemade Pie Crust Base

Pecan pie bars are a delightful twist on the classic pecan pie. They deliver all the nutty, gooey goodness of the traditional dessert but in a more convenient and portable bar form. Perfect for potlucks, holidays, or a simple family treat, these bars strike the perfect balance between buttery crust, rich pecan filling, and a golden, caramelized topping.

What makes this recipe extra special is the homemade pie crust base. It’s tender, flaky, and the ideal foundation for the luscious pecan filling. These pecan pie bars are easy to make and even easier to enjoy. They’re great on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

For the Homemade Pie Crust Base:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 4–6 tablespoons ice water

For the Pecan Pie Filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 cups chopped pecans (or pretzels if you need to make a nut free versions)

Instructions

Step 1: Make the Pie Crust Base

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, salt, and sugar.
3. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Do not overwork the dough.
5. Press the dough evenly into the prepared baking pan to form the crust. Prick the surface with a fork to prevent bubbling.
6. Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Pecan Pie Filling

1. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
2. Fold in the chopped pecans.

Step 3: Assemble and Bake

1. Pour the pecan pie filling over the pre-baked crust, spreading it evenly.
2. Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and the edges are golden brown.
3. Remove from the oven and let cool completely in the pan.

Step 4: Slice and Serve

1. Once the bars are cool, lift them out of the pan using the parchment paper overhang.
2. Slice into squares or rectangles.
3. Serve as is, or top with whipped cream or ice cream for an extra treat.

Tips for Perfect Pie Bars

• Chill the Dough: Keep the butter cold and work quickly when making the crust to ensure a flaky texture.
• Use Fresh Pecans: Fresh, high-quality pecans make a big difference in flavor.
• Let Them Cool: Allow the bars to cool completely before slicing to ensure clean cuts and a firm filling.
• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Why You’ll Love These Pecan Pie Bars

• Convenient: Easier to serve and transport than traditional pecan pie.
• Delicious: A buttery homemade crust paired with sweet, nutty pecan filling is an irresistible combination.
• Versatile: Perfect for holidays, parties, or an indulgent everyday treat.

These pecan pie bars are a crowd-pleaser, combining classic flavors with the convenience of bars. Whether you’re serving them for a holiday feast or just indulging your sweet tooth, they’re sure to become a favorite in your recipe collection!

These pecan pie bars are the perfect combination of rich, buttery crust and gooey, nutty filling that melts in your mouth with every bite. They’re a delightful addition to any dessert table and just as fitting for a casual afternoon treat.

Whether you’re savoring them with a cup of coffee or sharing them at a gathering, these bars bring a comforting, homemade touch that everyone will love. Don’t be surprised if they disappear quickly—this recipe is truly irresistible!