Description
These Pecan Pie Bars combine a buttery, crumbly crust with a rich, gooey pecan pie filling baked to perfection. Perfectly balanced with a hint of vanilla and a satisfying nutty crunch, these bars make a delightful dessert or snack for any occasion.
Ingredients
Scale
Crust
- ½ cup salted butter, softened
- 1 cup all-purpose flour
- ¼ cup granulated sugar
Filling
- 1 cup packed brown sugar
- ½ cup dark corn syrup
- ¼ cup salted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups pecans, whole or chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the crust and filling.
- Prepare the Crust: In a medium bowl, combine the softened butter, all-purpose flour, and granulated sugar. Mix until the mixture becomes crumbly and evenly combined. Press this mixture firmly and evenly into the bottom of a greased 9×13 inch baking pan to form the crust.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 15 minutes, or until it turns a light golden color. Remove from the oven and set aside.
- Make the Filling: In a separate bowl, whisk together the brown sugar and dark corn syrup until smooth. Add the melted butter, eggs, vanilla extract, and salt, mixing thoroughly to combine. Gently fold in the pecans ensuring they are evenly distributed throughout the filling.
- Assemble and Bake: Pour the prepared filling evenly over the baked crust. Return the baking pan to the oven and bake for an additional 30 minutes, or until the filling is set and firm to the touch.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, cut into 12 bars and serve.
Notes
- For best results, use fresh pecans to enhance the flavor and texture of the bars.
- Ensure the butter for the crust is softened to room temperature for easier mixing.
- Cooling the bars fully before cutting helps achieve clean slices and prevents the filling from oozing.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
