Favorite Pecan Pie Bars Recipe
Today I’m sharing my favorite pecan pie bars recipe with you. It’s made with all the ingredients we typically have in our pantry or freezer. If you need to take a dessert to a party this year, or to a family reunion, this is the one you want to make, I promise.
Your church may be having a potluck sometime this year, this recipe is perfect to take for any potluck. Do you love homemade goodies as much as I do? Do you walk around the tables checking out what you want to put on your plate? Do you go for the homemade ones? Me too.
This pecan pie bars recipe is a moist, chewy dessert that will please most palates. You can eat it with a fork, or pick it up and eat with your fingers. It tastes like pecans and caramel all wrapped up in a cookie.
Related Topic: Pumpkin Chocolate Chip Bars
Pecan Pie Bars Recipe
Step One
Assemble all of the ingredients in the recipe below. Preheat oven to 400 degrees. Crust: cream 1 cup butter and 1/2 cup of sugar.
Add in the 2-1/2 cups flour and mix well. Press dough by hand into greased 9×13 baking dish. Poke a few holes along the crust.
Step Two
Place butter, corn syrup, salt, and brown sugar into a small pot. Turn heat on medium. Slowly bring to a boil (stirring to prevent burning). Let boil for one minute.
Step Three
Remove from heat and stir in pecans and vanilla extract.
Step Four
Let cool for 5 minutes. Pour the mixture over the pecans.
Stir until smooth.
Step Five
After 5 minutes mix in eggs. Stir quickly to combine the mixture.
Step Six
Pour the mixture onto the crust.
Step Seven
Bake at 400 degrees for 40-45 minutes.
Finished Product
Cut Into Squares
How do I store these?
To be safe, I store mine in the refrigerator. It’s similar to pecan pie, so better safe than sorry. It will keep for 3-4 days in the refrigerator after it’s been made. Place the pan in the refrigerator 2 hours after baking.
Can I freeze them?
Yes, I have frozen this recipe. Just thaw it in the refrigerator the night before you want to serve it. I highly recommend an airtight container like a Rubbermaid or Tupperware type storage container. You can freeze it for up to one month.
Can I reheat this recipe?
You can reheat or warm up this recipe by placing the heat-resistant pan in the oven at 200 degrees for approximately 10 minutes.
What can I serve with this recipe?
- Vanilla ice cream
- Whipping cream
- Vanilla sauce
- Caramel sauce
Pecan Pie Bars Recipe
- 1 cup butter
- 1/2 cup sugar
- 2-1/2 cups flour
- 3/4 cup brown sugar
- 5 tablespoons butter
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3 large eggs, beaten
- 1-1/2 cups pecans, chopped
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Preheat oven to 400 degrees. Crust: cream 1 cup butter and 1/2 cup of sugar. Add in the 2-1/2 cups flour and mix well. Press dough by hand into greased 9×13 dish. Poke a few holes along the crust.
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Filling Ingredients 3/4 cup brown sugar, 5 tablespoons butter, 1 cup light corn syrup, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 3 large eggs, beaten, and 1-1/2 cups chopped pecans.
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Directions for Filling Place butter, corn syrup, salt, and brown sugar into a small pot. Turn heat on medium. Slowly bring to a boil (stirring to prevent burning). Let boil for one minute. Remove from heat and stir in pecans and vanilla extract. Let cool for 5 minutes. After 5 minutes mix in eggs. Pour onto crust. Bake at 400 degrees for 40-45 minutes.
Final Word
Please let me know if you try making my pecan pie bars, I love to hear from you. It’s critical we keep cooking and baking from scratch because we don’t want to lose that skill.
Yes, it’s so easy to pick up prepackaged items, but they never taste as good as homemade. Please keep prepping and cooking at home. Stay well, stay safe. May God bless this world, Linda
These Pecan Pie Bars look so good. What kind of flour do you use?
Hi Terry, I use white bread flour. That’s the only flour I store in my pantry. Linda
Thank You, Linda!
These look delish! Have you ever tried adding dark chocolate between the filling and crust? I do that to my Grandmother’s pie recipe and am curious if it’d work with yours. Thanks for sharing!
Danielle
Hi Danielle, I have not added dark chocolate to this recipe, but now I want too! Linda