Classic, slightly gooey pecan pie bars. These are the ultimate casual dessert. I like mine with a touch of whisky in the filling. Serve cold or warm with a scoop of ice cream.
Pecan pie is our of our favourite holiday treats. It really doesn't matter the holiday. Pecan pie seems to come out just about anytime we are celebrating something, even birthdays. And I always add a little whisky to my filling, I think because my mother-in-law does that when she makes tarts. Whisky in the filling has become necessary.
And for those of that are pastry challenged 🙋♀️. pecan pie bars are easier to make than a traditional pecan pie. The crust is a quick shortbread type crust, no rolling, just press into the baking pan and you are good to go.
How to make pecan pie bars
First prepare your baking tray. This is important. READ THIS PART.
I have a confession to make here. In these pictures you will see some pictures where I use parchement paper to line the baking pan. DO NOT DO THIS!
Use alliumumin foil to line your baking tin. Cover the bottom and the sides, allow the allumium foil to wrap around the rim of the sides. I like heavy duty foil best for this as it is less likely to tear.
These are gooey bars and you really need to line your pan with something that is leak-proof and will seal around the crust. I had a catastrosophic fail - my filling leaked under my parchment paper! I lost half of it and had to remake them. Do not do what I did.
Once your pan is lined properly ⬆︎⬆︎⬆︎ ☺️
Make the crust. You can use your stand mixer to mix butter into the flour and sugar until you have a crumbly, dry mixture.
Press the mixture into the bottom of the prepared pan and bake at 350 for 18-20 minutes. The crust will set and brown slightly at the edges. It will be a solid, cookie like crust, resembling shortbread.
Make the filling. Whisk together the eggs, brown sugar and corn syrup in a medium bowl. Add the whisky then whisk in the additional flour and salt. The mixture should be smooth and creamy. Add the pecans.
Pour the filling into the hot crust and return to the oven. Bake for another 30 minutes or so until the filling is set.
Cool completely before slicing into bars.
Serving and storage
I usually cut these bars into larger sized pieces and serve them warm with a scoop of vanilla ice cream! So, so good.
I also like to serve them slightly chilled,or atleast completely cooled and cut into smaller pieces. Smaller sized pecan pie squares are a great addition on a cookie tray or dessert table spread. Just a couple of bites, leaving room for all the other goodies.
These will keep for 4-5 days in a covered container and refridgerated.
Pecan Pie Bars
- 9x13 cake pan
Required equipment
- 9x13 cake pan
Ingredients
- ¾ cup butter room temperature
- ⅓ cup granulated sugar
- 1 ¾ cups all purpose flour
- ⅔ cup light brown sugar
- 1 ½ cups corn syrup light or dark
- 4 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons rye whisky
- ⅓ cup flour
- 1 teaspoon kosher salt
- 1 ½ cups coarsely chopped pecans
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with foil and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter, white sugar and 1+¾ cups flour and mix on low speed until combined. Mixture will be dry and crumbly, but will stick together when you press some of it together with your fingers.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
- While the crust is baking make the filling. In a large bowl whisk together the brown sugar, corn syrup, eggs, and vanilla until smooth. Add in ⅓ cup flour and salt and whisk again until combined. Stir in the pecans.
- As soon as the crust is done, pour the pecan mixture on top of the hot crust. Bake for 30-35 minutes or until the center is set.
- Cool completely before slicing into bars, or refrigerate airtight until ready to serve.
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