Description
Easy Pecan Pie Bars
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Directions:
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly. Press it evenly into the bottom of the prepared pan.
Bake the crust for 15-20 minutes, or until lightly golden.
In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract. Stir in the chopped pecans.
Pour the pecan mixture over the baked crust and return to the oven. Bake for an additional 25-30 minutes, or until the filling is set.
Allow the bars to cool completely before cutting into squares.
Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour
Kcal: 290 kcal per bar | Servings: 24 bars
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Step-by-Step Guide
Follow these detailed instructions for perfect pecan pie bars every time. First, 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 medium bowl, use a pastry cutter or your fingers to combine the flour, softened butter, granulated sugar, and salt until the mixture resembles coarse crumbs. Firmly press this mixture into an even layer at the bottom of the prepared pan. Bake for 15-20 minutes, until the edges are just beginning to turn golden.
While the crust bakes, prepare the filling. In a large bowl, vigorously whisk the eggs until well beaten. Add the light corn syrup, packed brown sugar, and vanilla extract, and whisk until the mixture is completely smooth and the sugar is dissolved. Fold in the chopped pecans. Once the crust is ready, immediately pour the pecan filling over the hot crust, spreading it evenly with a spatula. Return the pan to the oven and bake for 25-30 minutes. The filling should be set and puffed at the edges. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment paper and cutting into squares.
Serving Suggestions
These rich and gooey bars are delightful on their own but can be elevated with simple pairings. For a classic touch, serve them slightly warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of caramel sauce or a light dusting of powdered sugar adds extra sweetness and visual appeal. They pair wonderfully with a cup of strong coffee, black tea, or even a glass of cold milk to balance the sweetness.
How-to Summary
To summarize: Make a shortbread crust from flour, butter, sugar, and salt; press into a pan and bake. Whisk together a filling of eggs, corn syrup, brown sugar, vanilla, and pecans. Pour over the hot crust and bake again until set. Cool completely before slicing into bars.
Frequently Asked Questions
Can I use a different 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 4 days. For longer storage, freeze the bars in a single layer for up to 3 months.
My filling is very runny after cooling. What happened? This usually indicates under-baking. The filling should be set and not jiggle in the center when you gently shake the pan. Ensure your oven temperature is accurate with an oven thermometer.
Can I make these without corn syrup? For a similar consistency, you can substitute the light corn syrup with pure maple syrup or a homemade “golden syrup” made from sugar and water.
Why did my crust crumble when I cut the bars? This can happen if the crust is over-baked or if the bars are cut before they are completely cooled. Always allow for thorough cooling to let the filling set firmly.
Common Mistakes to Avoid
Avoid using melted butter for the crust, as softened butter is key for the correct crumbly texture. Do not over-mix the filling, as this can incorporate too much air and affect the texture. Ensure you line the pan with parchment paper; skipping this step makes removal nearly impossible. Most importantly, resist the urge to cut the bars while they are still warm, as this will result in a messy presentation.
Conclusion
These Easy Pecan Pie Bars capture all the decadent flavor of a traditional pecan pie in a convenient, portable form. With a buttery shortbread crust and a rich, nutty filling, they are a guaranteed crowd-pleaser for holidays, potlucks, or any sweet craving. By following this enhanced guide and tips, you can avoid common pitfalls and achieve perfect, delicious results every time. Enjoy baking!