Description
Pecan Pie Bars
Ingredients:
2 cups flour
1/3 cup powdered sugar
1 cup softened butter
3 large eggs
1/2 cup honey
1/2 cup granulated sugar
1 tsp vanilla
2 1/2 cups pecans
Directions:
Blend flour, powdered sugar, and butter. Press into a lined pan and bake at 350°F for 20 minutes.
Beat eggs, honey, sugar, and vanilla. Stir in pecans.
Pour over the crust and bake for another 30 minutes.
Let cool and slice into bars. A honey twist to a classic favorite!
Would you swap honey for agave? Let us know your thoughts!
#GoldenPecanBars
Step-by-Step Guide
1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a food processor or large bowl, combine the 2 cups of flour and 1/3 cup of powdered sugar. Add the 1 cup of softened butter and pulse or cut it in with a pastry cutter until the mixture resembles coarse crumbs and holds together when pinched.
2. Par-Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Bake for 20 minutes, or until the edges are just starting to turn a light golden brown. Remove from the oven but leave the oven on.
3. Make the Filling: While the crust bakes, prepare the filling. In a large bowl, whisk together the 3 large eggs, 1/2 cup of honey, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and well combined. Stir in the 2 1/2 cups of pecans, ensuring they are fully coated.
4. Assemble and Bake: Pour the pecan and honey filling over the hot crust, spreading it evenly with a spatula. Return the pan to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
5. Cool and Slice: Allow the bars to cool completely in the pan set on a wire rack. This is crucial for clean slicing. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Slice into squares or bars with a sharp knife.
Serving Suggestions
These Pecan Pie Bars are decadent on their own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes them to another level. For a festive touch, drizzle with a little extra honey or a sprinkle of flaky sea salt just before serving. They pair perfectly with a cup of strong coffee or black tea to balance the sweetness.
How-to Summary
In short, you make a simple shortbread crust from flour, powdered sugar, and butter, press it into a pan, and par-bake it. Then, whisk together a filling of eggs, honey, sugar, vanilla, and pecans, pour it over the hot crust, and bake until set. Cool completely before slicing into bars.
Frequently Asked Questions
Can I use maple syrup instead of honey? Yes, maple syrup is an excellent 1:1 substitute for honey and will give the bars a classic autumnal flavor.
How should I store these bars? Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Why is my filling runny after baking? This usually means the bars were not cooled completely. The filling continues to set as it cools. Ensure they are fully at room temperature before slicing.
Can I use pre-chopped pecans? You can, but for the best texture and presentation, using pecan halves is recommended. You can chop some and leave others whole for a varied texture.
My crust crumbled when I pressed it in. What went wrong? Your butter may have been too cold or not fully incorporated. The mixture should hold together when pinched. If it’s too dry, add another tablespoon of softened butter.
Common Mistakes to Avoid
- Not Lining the Pan: Skipping the parchment paper makes removing and slicing the bars incredibly difficult.
- Slicing While Warm: Cutting before the bars are fully cooled will result in a messy, gooey slice instead of a clean bar.
- Overmixing the Crust: Mix the crust just until it comes together. Overworking it can make the crust tough instead of tender and crumbly.
- Using Cold Butter for the Crust: Use properly softened butter to ensure a cohesive, pressable crust mixture.
Conclusion
These Honey Pecan Pie Bars capture all the rich, buttery flavor of a traditional pecan pie in a portable, easy-to-serve format. The honey adds a beautiful depth of flavor that sets them apart. By following the detailed steps and avoiding common pitfalls, you’ll achieve perfect, crowd-pleasing bars every time. They are the ultimate make-ahead dessert for any gathering. And to answer your question—yes, agave nectar can be swapped in for a milder sweetness, though the flavor profile will change slightly. Enjoy your #GoldenPecanBars!
