Description
Lazy Pecan Pie Bars
Lazy Pecan Pie Bars are a simple twist on the classic pecan pie, perfect for those who crave the rich, nutty flavors without all the fuss. With a buttery shortbread crust and a gooey pecan filling, these bars are easy to make and even easier to enjoy! Ideal for gatherings, holidays, or any time you need a sweet fix.
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 tsp salt
1/2 cup unsalted butter, cubed
1/2 cup corn syrup
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tbsp melted butter
1 1/2 cups chopped pecans
Directions:
1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.
2. Mix flour, brown sugar, salt, and butter. Press into the pan and bake for 15 min.
3. Mix corn syrup, sugar, eggs, vanilla, melted butter, and pecans.
4. Pour over crust and bake for 20-25 min.
5. Cool, slice, and serve.
Prep Time: 15 min
Kcal: 320
Step-by-Step Guide
Follow these detailed instructions for perfect Lazy Pecan Pie Bars every time.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
- Make the Crust: In a medium bowl, combine 1 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1/4 tsp salt. Add 1/2 cup of cubed, cold unsalted butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs and holds together when pinched.
- Par-Bake the Crust: Press the crust mixture firmly and evenly into the bottom of your prepared pan. Bake for 15 minutes, or until the edges are just beginning to turn golden. Remove from the oven but leave the oven on.
- Prepare the Filling: While the crust bakes, whisk together 1/2 cup corn syrup, 1/2 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, and 1 tbsp melted butter in a large bowl until smooth and well combined. Stir in 1 1/2 cups of chopped pecans.
- Assemble and Bake: Pour the pecan filling evenly over the hot crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares with a sharp knife.
Serving Suggestions
These bars are delicious on their own but can be elevated for special occasions. Serve them slightly warmed with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, drizzle with caramel sauce or a sprinkle of flaky sea salt. They pair wonderfully with coffee, tea, or a glass of cold milk.
How-to Summary
In short: Make a simple shortbread crust from flour, brown sugar, and butter; press and par-bake. Whisk together a gooey filling of corn syrup, sugar, eggs, vanilla, butter, and pecans. Pour over the hot crust and bake until set. Cool completely before slicing into bars.
Frequently Asked Questions
Can I use a different type of nut? Yes, walnuts make an excellent substitute for pecans, offering a similar texture and flavor profile.
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.
Can I make these ahead of time? Absolutely. These bars actually taste better the next day as the flavors meld. Bake, cool completely, and store as directed.
My filling is very runny after cooling. What happened? This usually indicates under-baking. The filling should be set at the edges with a slight jiggle in the center when removed from the oven. It will firm up significantly as it cools.
Can I use dark corn syrup instead of light? Yes, dark corn syrup will work and will impart a slightly deeper, more robust molasses flavor to the filling.
Common Mistakes to Avoid
- Using a Warm Crust: Do not pour the filling onto a cooled crust. The hot crust helps the filling start to set immediately, preventing a soggy bottom.
- Overmixing the Filling: Whisk just until the ingredients are combined. Over-whisking can incorporate too much air, leading to bubbles in the baked filling.
- Overbaking: The key to a gooey texture is removing the bars when the center still has a slight jiggle. It will continue to set as it cools.
- Slicing While Warm: Cutting into the bars before they are completely cool will result in a messy, crumbly cut. Patience is essential for clean squares.
Conclusion
Lazy Pecan Pie Bars deliver all the decadent flavor of traditional pecan pie with a fraction of the effort. The buttery shortbread crust and rich, nutty filling make them an irresistible treat perfect for any occasion. By following this guide and avoiding common pitfalls, you can create a flawless dessert that is sure to impress. Enjoy the simplicity and delicious results of this easy, crowd-pleasing recipe.