Pecan Pie Bars Recipe
Total Time
55 mins
Prep Time
15 mins
Cook Time
40 mins
Rating
4.98 out of 5 stars
(468)
Ingredients
28 servings
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter, cold, diced
- 3/4 cup light brown sugar, packed
- 1/2 cup honey
- 12 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 3 1/2 cups coarsely chopped pecans, 14 oz
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Preparation
Step 1
Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later). Spray with non-stick cooking spray and set aside.
Step 2
In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
Step 3
In a large saucepan, combine the brown sugar, honey, butter, cream, and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
Step 4
Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
Step 5
Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.
Step 6
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Chef's notes
If you don’t have pecans on hand or have an allergy, you can substitute pecans with walnuts or cashews which have a similar crunchy and chewy texture.
Lining the pan will make it much easier to lift the bars out of the pan and serve. Once it has cooled, transfer it to a cutting board and cut into squares or bars.
