Our Pecan Pie Bar turns the Thanksgiving classic dessert into the perfect finger food for your Thanksgiving dinner. Pecan Pie filling on top of a flaky, sugar cookie type crust. The vanilla and brown sugar give this pecan pie bar a hint of a butterscotch taste.
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The Best Pecan Pie Bars
These Pecan Pie Bars taste just like the pie, but in a laid-back sorta way. Making the bars are a lot easier than making a pie. Just less fuss and less frustration.
Pie crusts and I have a love/hate relationship. They just never look the way I want them to look! One day I will master the pie crust.. Until then. Pie bars all the way!
Hi! Serene from House of Yumm again. Is everybody feeling the Fall love?
Pecan Pie Bars – a no-fuss pecan pie solution!
I love a good pecan pie, but it’s a good thing I only make it once or twice a year. I love it, but it can be a lot of work. Not only that, but it’s one of those desserts that crushes my willpower. No joke. I will grab a fork and just dig in. These Pecan Pie Bars had the same effect. Zero willpower. But I’m ok with that.
- Chopped pecans
- Light brown sugar
- Corn Syrup
- Vanilla extract
How to make Pecan Pie Bars
CRUST: The crust on these remind me of a sugar cookie bar, but slightly flaky..like a pie crust should be.
It’s the best of both worlds. When you make the dough it will seem a little dry, and you’re going to think to yourself, “She’s nuts! This needs more moisture, this just can’t work.”
This is the point where you just have to trust me. I myself had those same thoughts. Just mix the dough together the best you can, I don’t have a pastry blender, so cut the butter into the flour mixture with a butter knife.
Then add the milk. Mix it together. Then just had to dig in with your hands to press it together to get the moisture as dispersed as possible.
Press the dough into a well-greased pan. Press it down nice and firm. Then bake it by itself first. The crust should be baked to a light brown color.
Trust me. Have faith in the pie crust/sugar cookie mixture. It will work.
Pecan Pie Topping: It’s pretty much just a traditional pecan pie filling poured over the top of the bars. (My favorite pieces are the corners.)
In a medium size bowl lightly beat the eggs. Add in the light brown sugar, light corn syrup, melted butter, vanilla extract, and chopped pecans. Stir to combine.
The sugar basically caramelized. It is spectacular. It’s possible I ate all of the corner pieces myself and didn’t offer to share those with others. But it’s ok because they didn’t know what they were missing.
How to Store
These bars can be stored in a sealed container at room temperature or in the fridge for 3-4 days.
More Fall Desserts
Pecan Pie Bars
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup butter cold
- 4 tablespoons milk
- 4 large eggs
- 2 cups chopped pecans
- ¾ cup packed light brown sugar
- 1 cup light corn syrup
- 4 tablespoons butter melted
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Grease a 13×9 inch baking pan. Set aside.
- In small mixing bowl stir together the flour, sugar and salt. Using either a pastry blender, fork, or butter knife cut in the 3/4 cup butter (slice the butter into tablespoon size slices, add it to the flour mixture, and mash it up until the mixture resembles crumbs)
- Pour in the milk and mix with fork, then with hands to ensure the moisture is evenly distributed in the flour mixture.
- Press the dough into the greased baking pan. Bake at 350 for 20 minutes, the top of the crust will be a light brown color.
- While the crust is baking, prepare the pecan pie topping. In a medium size bowl lightly beat the eggs. Add in the light brown sugar, light corn syrup, melted butter, vanilla extract, and chopped pecans. Stir to combine. Spread this over the hot crust after it’s baked for the 20 minutes.
- Bake again for another 20 minutes, or until the pecan pie filling has set (when you wiggle the pan the filling will no longer jiggle). Remove from oven and allow to cool. Cut into bars.
I hope you enjoyed the recipe! You can follow along with me and never miss a recipe at House of Yumm.
Originally published on October 30, 2015