Pecan Pie Bars (easier than pie)

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Let’s talk about Pecan Pie Bars. These Pecan Pie Dessert Bars are one the most delicious desserts I have ever made. We’re talking about a brown butter shortbread crust that’s topped with a pecan pie filling and baked until caramelized. These bars are salty, sweet, crunchy, and chewy. They are so decadent and such a wonderful dessert for the holidays. I highly recommend you try this recipe!

One reader, Matthew commented, “Making these for the 2nd time. Absolutely delicious!!”

Pecan pie is a favorite for the holidays. It’s a once a year type of dessert, right? I mean don’t get me wrong, I would enjoy a piece of pecan pie whenever and wherever, but it’s definitely a dessert that tends to pop up during the colder months. I make these for Thanksgiving and Christmas and they are a HUGE hit. 

Why you will love these Easy Pecan Pie Bars:

Pecan Pie Bars taste just like pecan pie, but without the crust. Instead, a buttery shortbread crust is used to make this dessert. I absolutely LOVE this idea. Pies are great, but making them into bars is just easier for serving. You can pre-cut, place on a cute platter and go. 

They are not difficult to make at all. This recipe is EASY and uses simple ingredients. 

When I say these are delicious, I mean it! The amount of compliments I have received from these bars is unparalleled.  As mentioned above, this is one of those holiday recipes that stands out amongst others. Sure desserts like Pumpkin Pie and Pumpkin Cheesecake and Apple Crisp are delicious and holiday menu worthy, but these pecan pie bars are just so unique and memorable. 

The Ingredients:

• Unsalted Butter: I like using unsalted butter so I can control how much salt is in my recipes. Butter is used both in the shortbread crust and the pecan pie filling. You will brown the butter for the shortbread crust which gives it a wonderful indulgent nutty smell and taste. See this post for how to brown butter.
• Granulated Sugar: Granulated sugar is used to sweeten up the shortbread crust. 
• Salt: A little salt is added to enhance and balance the sweetness. 
• All-purpose flour: AP flour is used for the shortbread crust. 
• Dark corn syrup: Dark corn syrup is what gives traditional pecan pie filling its beautiful dark caramel color. 
• Brown sugar: You can use light or dark here. Brown sugar is essential to getting that indulgent caramel flavor. I prefer dark brown sugar as it has the deepest flavor.
• Eggs: 4 eggs bind the pecan pie filling together. 
• Pure vanilla extract: A little vanilla adds warmth and flavor. 
• Pecan Halves: Of course pecans are used for the filling. They are so crunchy and delicious! 

Instructions:

1. First you will make the brown butter shortbread crust and partially bake it in a 9X13 pan. 
2. While the crust is baking, you will prepare the pecan pie filling by mixing melted butter, dark corn syrup, brown sugar, eggs and vanilla in a bowl. Then you will add the pecans and stir. 
3. Once the crust is done, remove from the oven and pour the pecan pie filling over the top and bake for about 40 minutes. These are best enjoyed chilled or room temperature. 

Tips for Success:

• When browning the butter, make sure to watch it carefully as it can burn easily. This is a vital step for this recipe and SO worth the small effort. You are essentially “cooking” the butter a little to give it flavor. Stirring often on medium-low heat will help ensure it doesn’t burn and browns correctly. Once you see little dark specks forming on the bottom of the pan, remove the pan from the stove and pour into a bowl. I suggest using a light colored non-stick sauce pan or skillet if you have one. It will ensure the brown specks of butter don’t stick to the sides of the pan.
• As always, read the recipe entirely before starting and gather all of your ingredients. This saves time, reduces mess and prevents mistakes. 
• Let the bars cool completely before cutting. I even suggest placing them in the refrigerator to chill before cutting. 
• I suggest cutting them smaller as these are indulgent, but totally understand the want to eat a large one! They’re that good! 

Storage & Freezing

• Room temperature: They will last up to 2 days an airtight container at room temperature.
• Refrigerator: They will last 5-7 days in an airtight container refrigerated. Use parchment paper between layers to prevent sticking. The fridge helps keep the filling set and the crust from getting too soft.
• Freezer: They can be frozen for 2-3 months. For best results, cool the bars, cut into squares and wrap them individually with plastic wrap then place them in a freezer safe bag.

The buttery shortbread crust, the super sweet pecan pie filling and then the crunchy top makes for one of these best desserts out there in my opinion. These are so indulgent and delicious, it’s almost ridiculous! Again, I highly recommend making them just because they’re so yummy. Enjoy!

Recipe slightly adapted from The Pioneer Woman