Pecan Pie Bars

11.12.2013

If you are like me, sometimes it can seem tedious to make a pie from scratch. More than anything it’s the wait for the pie crust to chill that gets me. These however, are much easier to make than a pie and they taste just as good. Yes, we all love the traditional pies but sometimes during the holidays isn’t it nice to see something new at the table? A twist on a classic? I love any dessert in bar form so I new I needed to try out these pecan pie bars.┬áThese of course would be perfect for Thanksgiving or they would also be great to give as gifts. And no one needs to know that they didn’t take hours to prepare.

Pecan Pie Bars | Cooking Classy

Once you sink your teeth into the sweet and crunchy pecan topping, through that tender, buttery shortbread crust (that just melts away in your mouth) you may start to become converted to making pies in bar form more often. Enjoy!

Pecan Pie Bars | Cooking Classy

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Pecan Pie Bars

Yield: About 16 bars

Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

Shortbread Crust

  • 1 cup butter , softened
  • 2/3 cup packed light-brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla bean paste or 1 tsp vanilla
  • 2 2/3 cups all-purpose flour

Pecan Topping

  • 1/2 cup butter
  • 1 cup packed light-brown sugar
  • 1/3 cup honey
  • 2 Tbsp heavy cream
  • 1/8 tsp salt
  • 2 cups roughly chopped pecans
  • 1 tsp orange zest (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a 13 by 9-inch baking dish with foil, leaving a two-inch overhang on all sides. In the bowl of an electric stand mixer, whip 1 cup butter with 2/3 cup brown sugar and 1/2 tsp salt until pale and fluffy. Mix in vanilla bean paste. With mixer set on low speed, slowly add in flour and mix until dough begins to come together in crumbles. Press mixture into an even layer in prepared baking dish and bake in preheated oven 20 minutes, or until edges are golden.
  2. Meanwhile prepare the topping by melting together 1/2 cup butter, brown sugar, honey, heavy cream and salt in a heavy-bottomed medium saucepan set over medium heat. Simmer mixture 1 minute, then stir in orange zest and pecans.
  3. Pour pecan mixture over hot shortbread and spread into an even layer. Return to oven and bake until top is bubbling, about 20 minutes. Allow to cool completely on a wire rack (you can cool in the fridge or freezer to speed up cooling) then, using foil overhang lift bars out and cut into squares. Store in an airtight container.
  4. Recipe Source: adapted from Just a Taste and Gourmet

27 comments

  • Katrina @ Warm Vanilla Sugar: Mmm I love pecan pie bars! November 12, 2013 at 4:00pm Reply

  • Laura @ Lauras Baking Talent: These look great! What a good idea :) November 12, 2013 at 5:27pm Reply

  • Averie @ Averie Cooks: You’re the 3rd pecan pie type recipe in 2 days that I’ve seen…and I don’t even like pecan pie. LOL But you have me tempted! The gooey factor of the filling with the brown sugar is so good looking! November 12, 2013 at 7:02pm Reply

  • Chung-Ah | Damn Delicious: These bars look like absolute perfection! November 13, 2013 at 12:00am Reply

  • Rachel @ Bakerita: Ok, this post just caused some serious pecan pie cravings. I need it! But bars seem like a way more doable option, so these will totally be made soon. Pinning! November 13, 2013 at 5:09pm Reply

  • Cecilia: I often make pecan pies and we all love it! But next time I’m definitely making bars. Thank you for this great idea!
    By the way, your topping looks great! November 13, 2013 at 6:46pm Reply

  • Shari Kelley: Wow! These look wonderful. I like the idea of making bars better than making pie crust. I can’t wait to try them. Pinning! November 13, 2013 at 7:17pm Reply

  • Jessica @ Portuguese Girl Cooks: These look awesome! I love pecan pie but loathe making pie crust – so this is a perfect solution. I can’t wait to try them. November 14, 2013 at 6:09am Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! I just adore pecan bars and pies. You are so right…bars sometimes are what we need to make because pies can be time-consuming. Thank you for sharing. Pinning! November 16, 2013 at 8:59pm Reply

  • Jenny: I made these last night, and they are absolutely fantastic. I doubled the recipe so my husband could take a batch to work. I cut them roughly in 1 inch squares and yielded about 30 pieces per batch. I just heard from my husband, and they’re a hit! I will definitely keep this recipe on hand for the upcoming holidays. My only questions are, does anyone know if they need to be refrigerated? Also, stored in an airtight container, how long can they last? November 25, 2013 at 8:38am Reply

    • Jaclyn: I’m so glad everyone enjoyed them Jenny! As far as how to store them, I’d store them in an airtight container at room temperature, I’d imagine they’d be good for about 3 days. November 25, 2013 at 7:55pm Reply

  • Jenny: Hmm… I meant more like 2 inch squares. I am horrible with estimating :) November 25, 2013 at 8:40am Reply

  • Britney: Pretty sure all my Thanksgiving desserts are going to come from your page. I have already wrote 3 down :) November 26, 2013 at 8:21am Reply

    • Jaclyn: I hope you love whatever you make from my site :). Happy Thanksgiving Britney! November 28, 2013 at 8:10pm Reply

  • Diane: I literally just finished cutting and taste testing these. This is by far the best dessert I have ever made. I know they will be a huge hit tomorrow! Thank you so much for the amazing recipe. November 27, 2013 at 6:03pm Reply

    • Jaclyn: I’m so happy to hear that Diane! Thanks for your comment and Happy Thanksgiving! November 28, 2013 at 7:59pm Reply

  • Judith: I made them a week in advance, sliced them, wrapped them in plastic wrap, stored them in freezer bags and froze them. They thawed in no time and were delicious! November 29, 2013 at 11:32am Reply

    • Jaclyn: I’m glad you were able to freeze these Judith and I’m happy to hear you enjoyed them! December 2, 2013 at 8:20pm Reply

  • Michelle: These were absolutely amazing- I love pecan pie but chose to do these this Thanksgiving for ease, and loved them even more than pie. They were wonderful!! I loved the shortbread/caramel/pecan flavors. Some of my fave flavors! I was happy that they made so much, too. Will have to make these every Thanksgiving. So easy and delicious!! December 1, 2013 at 10:33am Reply

    • Jaclyn: That’s great to hear you liked them more than the pie! Thanks for leaving a comment Michelle! December 7, 2013 at 10:10pm Reply

  • Melinda: Loved these! The crust was so perfect and the pecan and honey flavor was wonderful! Thank you!! December 1, 2013 at 8:57pm Reply

    • Jaclyn: I’m happy to hear you enjoyed them Melinda :)! Thanks for letting me know! December 7, 2013 at 9:58pm Reply

  • Elin: I tried this for a little thanksgiving, and it was the best thing on the table! So delicious, I’ll be making these again soon. Thank you for sharing :) December 7, 2013 at 3:57am Reply

    • Jaclyn: You’re very welcome Elin! I hope you had a great Thanksgiving! December 7, 2013 at 10:16pm Reply

  • Martina: Thanks so much for this recipe.I tried it
    It’s so Delicious!!!! My family loved and enjoyed it. My Questions are:
    1) Is Pecan topping so crunchy and chewy?
    2) It’s little hard to cut, Is it normal or I made mistake? March 26, 2015 at 5:52pm Reply

    • Jaclyn: It sounds like it may have just been baked a little too long. I’d cut back on the amount of time a little bit next time. Hope that helps! April 15, 2015 at 10:42pm Reply

  • Julia: When you say vanilla, do you beans or extract? February 24, 2017 at 4:24pm Reply

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