Description
These Pecan Pie Bars combine the classic flavors of a traditional pecan pie with the convenience of a bar form perfect for sharing. Featuring a buttery shortbread crust topped with a rich, gooey pecan filling, these bars are a delicious treat for any occasion.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter (cold, diced)
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 (14 oz)
Instructions
- Prepare the crust: In a food processor or mixing bowl, combine the flour, powdered sugar, and sea salt. Add the cold, diced butter, and pulse or cut in the butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a greased or parchment-lined 9×13 inch baking pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the filling and assemble: In a medium saucepan over medium heat, combine the light brown sugar, honey, butter, heavy cream, and sea salt. Stir constantly and bring to a gentle boil. Remove from heat and stir in the vanilla extract. Spread the chopped pecans evenly over the chilled crust, then pour the warm filling mixture over the pecans, spreading gently to cover them evenly. Bake in a preheated 350°F (175°C) oven for 35-40 minutes, or until the filling is bubbly and set.
- Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set. Cut into 28 bars and serve.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Make sure to cool the bars completely before slicing to prevent them from falling apart.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a nuttier flavor, toast the pecans lightly before adding to the filling.
