Pecan Pie Bars Recipe

There’s something so special about pecan pie bars—they take all the rich, nutty flavors of traditional pecan pie and make them handheld, snackable, and oh-so-easy to share. If you’re looking for a dessert that’s both classic and a little bit out of the ordinary, these pecan pie bars are the perfect treat to bring to a fall get-together, holiday dinner, or even a cozy weekend at home. The buttery shortbread crust, sweet honeyed filling, and crunchy pecans make for an indulgent bite that’s impossible to resist.

I still remember the first time I made these for a family gathering, thinking they’d be a simpler alternative to pie. To my surprise, they were the star of the dessert table! Kids and adults alike kept sneaking seconds, and I had to keep my eye on the pan to make sure a few pieces made it to my plate. Now, these pecan pie bars are a family tradition, and I can’t imagine fall without them.

this RECIPE

The origin story: From Southern pecan pie to bars

Pecan pie has deep roots in Southern cuisine, with its origins traced back to French settlers in Louisiana who were introduced to pecans by Indigenous people. The traditional pecan pie became a Southern staple, known for its rich filling made with sugar, butter, and nuts. Pecan pie bars are a more recent twist on this classic—by turning the pie into a portable bar, it becomes an ideal dessert for potlucks, bake sales, and any gathering where you want to avoid the hassle of slicing a pie. These bars capture all the flavors of the traditional pie but in a way that’s easier to make and share.

Let’s talk ingredients: What makes these bars so delicious

Each ingredient in this recipe plays a role in creating the perfect pecan pie bar. Let’s dive into what you’ll need:

• All-purpose flour: Forms the base of the crust, giving it structure and just the right amount of sturdiness to support the filling.
• Granulated sugar: Adds sweetness to the crust and helps it brown slightly. If you’re out, you could substitute light brown sugar for a hint of caramel flavor.
• Butter: Melting the butter makes the crust extra rich and gives it a melt-in-your-mouth texture. Use unsalted if you have it, but if salted is all you have, just omit the extra pinch of salt.
• Eggs: Help set the filling and give it a creamy texture. For best results, use room-temperature eggs to ensure even mixing.
• Brown sugar: Adds a deep, caramelized sweetness to the filling that complements the pecans beautifully.
• Honey: A bit of honey adds complexity and balances out the brown sugar. You could substitute with maple syrup if you want a more autumnal twist.
• Heavy whipping cream: Gives the filling a luscious, creamy texture. Don’t skimp on this—it makes the filling extra indulgent.
• Pecans: The star of the show! Small pecan pieces work best for these bars because they distribute evenly in the filling. If you want a little extra crunch, you could use roughly chopped pecan halves.
• Vanilla extract: Adds warmth and enhances the flavors of the other ingredients.
• Salt: Just a pinch to balance out the sweetness and bring out the flavor of the pecans.

Must-have tools for perfect pecan pie bars

Making these pecan pie bars is pretty straightforward, but a few tools make the process even easier:

• 13 x 9-inch baking pan: This size is perfect for creating a thick layer of both crust and filling. If you only have an 8 x 8 pan, you can halve the recipe, though the baking times may need slight adjustments.
• Whisk and spatula: A whisk helps you blend the ingredients smoothly, while a spatula makes it easy to pour and spread the filling over the crust.
• Medium saucepan: Use this to combine the filling ingredients. A heavy-bottomed pan works best for even heat distribution.
• Cooling rack: Letting the bars cool completely on a rack helps them set up so they’re easier to cut.

Step-by-step: Making pecan pie bars like a pro

1. Prepare the crust

Start by preheating your oven to 350°F. Coat your 13 x 9-inch baking pan with cooking spray to prevent sticking. In a large mixing bowl, whisk together the flour and granulated sugar. Then, stir in the melted butter and a pinch of salt until the mixture resembles coarse crumbs. Pat this crust mixture evenly into the bottom of your prepared pan—press it down firmly to ensure it holds together after baking.

Pop the crust in the oven and bake for about 15 minutes, or until the edges start to lightly brown. Once it’s done, let it cool while you prepare the filling.

2. Make the filling

While the crust cools, crack your eggs into a medium bowl and beat them well with a fork or whisk. Set the eggs aside for a moment.

In a medium saucepan, combine the brown sugar, honey, butter, and heavy whipping cream. Set it over medium-high heat, stirring occasionally until the mixture just starts to boil. Turn off the heat and let it cool slightly before moving on to the next step.

Now comes the trickiest part: tempering the eggs. Slowly stream about ½ cup of the hot sugar mixture into the beaten eggs, whisking constantly to prevent them from scrambling. Once combined, pour the egg mixture back into the saucepan with the remaining sugar mixture, stirring constantly until smooth. Then, fold in the pecan pieces, vanilla, and a pinch of salt.

3. Assemble and bake

Pour the pecan filling over the cooled crust, spreading it out evenly with a spatula. Return the pan to the oven and bake for 25 minutes, or until the filling is golden and bubbly. The edges should be set, but the center may still jiggle slightly—it’ll firm up as it cools.

4. Cool and cut

Once baked, allow the bars to cool completely in the pan before cutting. This is key! If you try to slice them while they’re still warm, the filling will ooze and you’ll lose those nice, clean edges. Once cooled, cut the bars into squares and serve.

Variations to try for a twist on tradition

• Maple pecan bars: Swap the honey for maple syrup in the filling for a rich, autumnal twist.
• Chocolate pecan pie bars: Add ½ cup of chocolate chips to the filling just before baking. The chocolate melts into the filling and pairs wonderfully with the nuts.
• Spiced pecan bars: Mix in ½ teaspoon of cinnamon and a pinch of nutmeg to the filling for a warm, spiced flavor.
• Gluten-free option: Substitute your favorite gluten-free flour blend for the all-purpose flour in the crust. Make sure it’s a 1:1 replacement blend to keep the texture consistent.
• Vegan adaptation: Use coconut oil instead of butter for the crust, maple syrup instead of honey, and a plant-based cream like coconut cream. For the eggs, try a flax egg substitute (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg).

Serving suggestions: Make them look extra tempting

Serve these pecan pie bars on a rustic wooden board or a decorative platter for a cozy, fall-inspired presentation. If you want to dress them up, a light dusting of powdered sugar can add a festive touch, or drizzle a little melted dark chocolate over the top for a more decadent look. They’re fantastic with a scoop of vanilla ice cream or a dollop of whipped cream on the side, especially if you’re serving them as a plated dessert.

Perfect drink pairings

These bars are sweet and rich, so a beverage with a bit of contrast works well. Here are some of my favorite pairings:

• Hot coffee: The slight bitterness of a good cup of coffee balances the sweetness of the bars. Try a dark roast or espresso if you want a bold contrast.
• Chai tea: With its warm spices, chai pairs beautifully with the nuttiness of the pecan bars. A chai latte would be especially indulgent.
• Spiced apple cider: Warm or chilled, spiced apple cider has that fall flavor that complements the honey and brown sugar in the bars.
• Milk: A classic pairing, especially for kids. The creaminess of milk is perfect alongside the buttery crust and rich filling.

Storage and reheating tips

To store, place the bars in an airtight container with layers of parchment paper in between to prevent sticking. They’ll keep at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to freeze them, wrap each bar individually in plastic wrap and store them in a freezer bag—they’ll last up to 3 months.

To reheat, pop a bar in the microwave for about 10 seconds if you prefer it warm. Just be careful not to overdo it, as the filling can get overly soft.

Scaling the recipe for a crowd (or just a few)

This recipe makes about 24 bars, but it’s easy to scale up or down. If you’re making these for a smaller gathering, halve the ingredients and bake them in an 8 x 8-inch pan, though you may need to adjust the baking time slightly. For a larger crowd, double the ingredients and use two 13 x 9-inch pans. Just make sure to rotate the pans halfway through baking to ensure even cooking.

Common questions about pecan pie bars

1. Can I use a different type of nut?
Yes! Walnuts work well, and almonds can give a different texture and flavor. Just make sure they’re roughly chopped so they distribute evenly.

2. Do I need to refrigerate pecan pie bars?
Not necessarily, but they will last longer if you do. Room temperature is fine for a few days, but for longer storage, keep them in the fridge.

3. Can I make these ahead of time?
Absolutely. These bars actually taste even better a day or two after baking, so they’re perfect for making ahead.

4. How do I prevent the bars from sticking to the pan?
Using cooking spray or lining the pan with parchment paper works wonders for preventing sticking.

5. Are pecan pie bars gluten-free?
Not as written, but they can easily be made gluten-free by using a 1:1 gluten-free flour blend for the crust.

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