Description
These easy Pecan Pie Bars combine a buttery shortbread crust with a rich, caramel-like pecan filling. They are simple to make, perfectly chewy, and packed with crunchy pecans, making them a delicious choice for holidays, cookie platters, parties, or everyday desserts.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter, cold and diced
For the Filling:
- 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, about 14 oz
Instructions
Make the Crust:
- Preheat the oven to 350°F.
- Line a 9×13-inch baking pan with foil or parchment paper, leaving some overhang for easy removal.
- Lightly spray the pan with non-stick cooking spray.
- Add the flour, powdered sugar, and salt to a food processor and pulse to combine.
- Add the cold diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
- Transfer the mixture to the prepared pan.
- Press the crust evenly into the bottom of the pan.
- Bake for 18–20 minutes, or until the crust is set and the edges are lightly browned.
- Remove from the oven and keep warm while preparing the filling.
Make the Pecan Filling:
- In a large saucepan, combine the brown sugar, honey, butter, heavy cream, and salt.
- Bring the mixture to a boil.
- Reduce the heat and simmer for 2 minutes.
- Remove from the heat and stir in the vanilla extract.
- Add the chopped pecans and mix until evenly coated.
Assemble and Bake:
- Pour the hot pecan mixture evenly over the warm crust.
- Return the pan to the oven.
- Bake for 20–25 minutes, until the filling is bubbling and has turned a rich caramel color.
- Place the pan on a wire rack and allow the bars to cool completely at room temperature.
- Once cooled, loosen the edges and lift the bars from the pan using the parchment paper or foil.
- Transfer to a cutting board and cut into 2-inch squares.
- Serve at room temperature.
Notes
- Serve the bars at room temperature for the best texture and flavor.
- Allow the bars to cool completely before cutting so the caramel filling can set properly.
- Use a sharp knife to create clean, even squares.
- For easier cutting, lightly grease the knife between cuts.
- Serve them with whipped cream or a scoop of vanilla ice cream for an extra-special dessert.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them in an airtight container for up to 1 week.
- Place parchment paper between layers when stacking the bars to prevent sticking.
- Let refrigerated bars sit at room temperature for a few minutes before serving.
- These bars can also be frozen in an airtight container for up to 2–3 months. Thaw them in the refrigerator overnight.