Pecan Pie Bars

4.49 from 81 votes

Pecan pie bars with a chewy brown sugar pecan filling over a crust you press in with your hands. Chill the pan before slicing.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: bars

Calories: 413kcal

Author: Jennifer Fishkind

Ingredients

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

Instructions

Preheat oven to 350 degrees F. Grease a 13x9 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)
2 cups all purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, ¾ cup butter
Pour in the milk and mix with fork, then with hands to ensure the moisture is evenly distributed in the flour mixture.
4 tablespoons milk
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.
4 large eggs, ¾ cup packed light brown sugar, 1 cup light corn syrup, 4 tablespoons butter, 2 teaspoons vanilla extract, 2 cups chopped pecans
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.

Notes

Tips:

The crust dough is going to look too dry when you add the milk. Keep working it with your hands instead of adding more liquid and it will come together when you press it into the pan.
Pull the bars when the filling moves as one piece and no longer jiggles. They keep setting as they cool, and leaving them in longer is what makes the filling hard instead of chewy.
Chill the cooled pan in the refrigerator for about 20 minutes before you slice. Cold bars cut into clean squares and a warm pan does not.

Storage:

Store the bars in a sealed container for 3 to 4 days, either at room temperature or in the refrigerator. I like them cold. To freeze, wrap them tightly and they hold for up to 2 months, then thaw overnight in the refrigerator.

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