Pecan Pie Bars
There’s a reason why pecan pie is a holiday staple! These Pecan Pie Bars feature a buttery shortbread crust topped with a gooey pecan pie filling. They’re perfect for grabbing and gobbling!
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Every year in early December, our curling club hosts a big bonspiel (that’s curling lingo for a tournament) that draws in a number of out-of-town teams. Several of the teams come down from Canada, and it’s always fun to play against our Canadian friends. Of course, then we all come off the ice and enjoy a drink or two together. Good times!
In addition to the quality of competition, this particular bonspiel is known for having excellent food. There’s a steak dinner involved, and there’s always plenty of pies to go around. And these aren’t just your run-of-the-mill pies. A local bakery bakes ~40 pies for us, and they’re delicious! There’s everything from apple pie to strawberry rhubarb pie to berry crumble pie. The list goes on and on. And then there’s pecan pie. I always sneak over and get a slice of pecan pie as soon as the pies come out of the kitchen. Even with all of the other delicious options, I turn to the tried and true pecan pie. Usually with a nice dollop of whipped cream on top!
Pecan Pie Bars
Pecan Pie BarsOne of my favorite holiday desserts (note the plural form of dessert here) is this brown sugar pecan pie. It’s a fun combination of a southern brown sugar pie, but it’s chock full of pecans. Delicious! However, the other day, I was craving some classic pecan pie, and I decided to go with the original, real-deal pecan pie. I turned that pie into Pecan Pie Bars with a buttery shortbread crust…because why not? I’m here to tell you guys: these Pecan Pie Bars? Delicious! And I think they’ve got some magical properties, too, as they magically disappeared from our kitchen shortly after I sliced ’em up.
Way back in the day (i.e. late 1800’s), pecan pies were made with molasses. However, modern day pecan pies opt for corn syrup instead of molasses. (Mental note: try to make pecan pie with molasses sometime.) Now I’ve heard a number of folks saying they avoid baking with corn syrup. I get it. There’s a ton of negative press out there about high fructose corn syrup. But here’s the thing: corn syrup and high fructose corn syrup are entirely different.
Doctors are concerned about the high fructose version. Traditional corn syrup like you find in the baking aisle is perfectly fine! Although, with that said, all sugars and sweeteners should be consumed in moderation. One or two of these Pecan Pie Bars during the holiday season? Totally fine! It is worth noting, though, that some brands of corn syrup add high fructose corn syrup. Just check the ingredient label to ensure that ‘high fructose’ does not appear anywhere.
Variations.
Variations.Want to mix up these Pecan Pie Bars? Add in a handful of chocolate chips to the batter. Or add a tablespoon or so of bourbon. (And make sure to pour an extra bit of bourbon for the chef!) Or toss in a handful of toffee or caramel baking chips. Any and all of those would be quite tasty! I’m partial to the classic version myself, but I’m not one to turn down pecan pie no matter the form. I hope you enjoy these Pecan Pie Bars as much as we did. Happy baking!
Did you make a batch of these Pecan Pie Bars at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more holiday dessert ideas? Check out these other favorite recipes, too:
Chocolate Cream Pie
Pumpkin Pie Bars
Swirled Cinnamon Bread
Maple Cheesecake with Pecan Pralines
Southern Buttermilk Chess Pie
Pecan Pie Bars
Ingredients
For the Crust
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- ¾ cup unsalted butter softened
- ¼ tsp salt
For the Filling
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ tsp salt
- ¾ cup corn syrup
- ¼ cup unsalted butter melted
- 2 tsp vanilla extract
- 3 large eggs
- 1½ cups chopped pecans
- {optional} fresh whipped cream for serving
Instructions
For the Crust
- Preheat oven to 350°F.
- Line a 9”x13” baking pan with parchment paper or foil, leaving extra overhang on edges. (Note: The overhang will make lifting the bars out easier.)
- Using a medium bowl, add all of the ingredient (flour, brown sugar, butter and salt); stir until well combined. (Note: The mixture will resemble coarse crumbs.)
- Press mixture into bottom of prepared pan.
- Bake for 20 minutes.
For the Filling
- Using a medium mixing bowl, add all ingredients except for pecans (granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla and eggs); stir until well combined.
- Add pecans and stir until well combined.
- Pour filling into crust and bake for 25-30 minutes, or until filling is set.
- Place pan on a cooling rack and let cool to room temperature before slicing.
- {Optional} Garnish with a dollop of fresh whipped cream before serving.
I love pecan pie so these are right up my alley! Anything in a bar shape just makes eating easier – and I can always sneak an extra piece 😉
I’m with ya, Kathy! Pecan pie anything is always a huge favorite in our house. Let’s just say these bars disappeared surprisingly fast! 🙂
I absolutely love these pecan pie bars David. Pecan pie is my favorite for the holidays. Making bars with the filling and using short bread as the crust sounds so delicious . How many days do they keep ?
I’m with ya on the pecan pie for the holidays, Gerlinde. It’s just not a holiday meal without a pecan pie! 🙂 So as far as how long these kept, I can safely say that the batch lasted 3 days. After that, I don’t know…there weren’t any left. Haha!
Corn syrup or molasses, I bet these are awesome either way and I wouldn’t turn ’em down! Plus, pecans are one of my faves. We always have mixed nuts on hand and I usually have a snack of them every day…and before bed if I’m hungry….and I totally sneak a lot of the pecans from the tub, ignoring the others, lol. I know hubby and I would devour these! Happy weekend 🙂
I absolutely love pecans in recipes, Dawn. So of course a pecan pie would be a favorite around here. I’m just like you…I always pick the pecans out of the mix, too! 🙂
I love things that can be served in mini form – and so these bars are right up my alley! A bit of a grab and go sweet treat if you’re in a rush! 😀
Yup, and since these are cut into bar form, you can totally sneak an extra bar without anyone knowing. Trust me. I did it. Several times. 🙂
David, you’re killing me. Last post a great looking hand pie and now pecan pie bars. Man, I bet those bars are good cold out of the fridge. That was always my favorite wat to eat pecan pie.
You really should try a molasses pecan pie, that’s what my granny used to make. But, find some high-quality molasses to make the bake.
Funny, bonspiel is what we call curling tournaments her as well. Speaking of tournament, did you know the Le Gruyère AOP European Curling Championships 2019 starts next Saturday (16th) just down the road from us. We have tickets to the Saturday ladies match between Denmark and Sweden. We’ll think of you while we’re there.
So I never tried these bars chilled. You know what that means, right? I need to make another batch and try ’em chilled! Thanks for the excuse, my friend!
So I’m really intrigued by the molasses pecan pie. I’ll have to hunt for a good molasses…which I fear will be difficult up here in the north. Fortunately the internet makes everything easier! 🙂
No way! You’re heading to the European Curling Championships? Take some pictures! I would love to be there. A bunch of us guys are going to the Canadian Curling championship (the Brier) in February…but that’s still several months away. I love this sport!
Hi David! I love pecan pie and shortbread cookies are my favorite. You just combined them into an ultimate dessert for me! Sometimes I make a chocolate pecan pie so I’d be all good with adding some mini chips to these. I’ll be making these for Thanksgiving this year!
I hear ya on the pecan pie + shortbread cookies, Dorothy! I think that’s partly what led to the combination here. And let me tell ya…these bars are delicious! 🙂 I’ll have to try the chocolate version next time I make a batch. Excellent call, my friend!
Love pecans and love pecan pie even more. Time to try the bars, for sure. Seriously,YUM! I’ll definitely being trying your suggested variation to add chocolate. 🙂 ~Valentina
There’s just something fun about turning pecan pie into bar-form. If nothing else, it means you can sneak a bar without anyone noticing a piece is missing! Haha. Thanks, Valentina!
I love pecan pie, but the Brits don’t seem so enamoured with them. These bars however might to the trick, they look delicious. Hope the curling went well!
Yup, I think it’s time to introduce pecan pie to the Brits! And I nominate you as the one to do it, Matt. Of course, that means you (and Thing 1 + Thing 2) have to keep from eating the entire batch first. Can you do it? (I’ll freely admit that I would fail that challenge. Haha!) Oh and the curling tournament is coming up this Thursday. Our first game looks to be a doozy…we’ll need that luck!
oh yum i love pecans! i usually have a jar full in my pantry. these bars look the best. cheers sherry
Thanks so much, Sherry! I share your love for pecans, and these bars are mighty tasty. 🙂
Pecan Pie is delicious in itself but making it into these lovely little bars is such a great twist. I could even take one to my evening work and enjoy it as a snack on my break. Love it!
Evening work? Did you get a new job, Neil? But, yes, these would make for a great snack…if you can save ’em long enough to make it to snack time!
My husband and I went out to eat the other night at a little cafe type restaurant and they had Seth King from the 2018 Olympic Curling Team giving a talk on curling. I thought of you when I saw this. But, any way I love anything with pecans, so this would be perfect for me.
Interesting! Curling really is such a fascinating sport. It’s fairly easy to learn, but it takes years to master…if that’s ever even possible! I bet that talk was a lot of fun. 🙂
David, I’d be running for the Pecan Pie, too! And I’d be hoping it’s right next to the chocolate pie so I can get two slices! As much as I love Pecan Pie, I sure love pecan pie bars, too. They’re handy to eat and portable as a snack. Great point about the corn syrup. Definitely checking out your brown sugar pecan pie next!
Haha! You know what? I bet the Chocolate Pie is indeed near the Pecan Pie. The tournament is this weekend…so I’ll have to report back after Friday night. 🙂 I do love these bars, though. The shortbread crust is the perfect base for pecan pie. Mmmm…pecan pie…Haha. Thanks, Kelly!
Pumpkin cake, pecan bars…are you enjoying all the autumn & Thanksgiving desserts? What’s next, David? Sweet potato tart? (Nope I’m not concerned – I am just being jealous!) These bars look and sound irresponsibly delicious! But what did you say? Moderation? One-two slices during the holiday season? Sadly, when it comes to a pecan bars, I don’t have any strength to control myself. Wait. I’ve found a perfect solution! Please send me exactly 4 slices (two for me, two for Andrey), and I’ll be able to enjoy this awesome dessert in moderation (Even if I were to eat all four slices).
Nope, next up is pumpkin pie! Haha. I mean it’s Thanksgiving time…I can’t help but focus on all of the delicious desserts. And I can’t give pecan pie all of the attention. The pumpkin pie would get jealous. So the answer is to feature all of them! 🙂
How about this. I’ll send 4 slices to Andrey, and then we’ll see how many make it to you. Sound like a good plan?