Pecan Pie Bars

Is it weird to jump face-first into a pile of warm laundry when no one else is around?

I was content on maybe just lying there for the entire day, until my husband came home from work at 6:30 and found me, piled underneath mountains of sweaters, jeans and fuzzy socks. But, the adult in me started thinking about all the things I need to do today… including telling you about these incredible pecan pie bars.

It has been uncharacteristically cool this September in sunny SoCal, which has made for the perfect excuse to warm up the kitchen and start baking sweet treats again. These pecan pie bars, with their chewy shortbread crust, soft brown sugar filling and crunchy pecan topping, were just the ticket to kick things off. They’re both a breeze to bake and far less sinful than a typical pecan pie, which can pack over 500 calories per slice. Why not make these instead at just under 200 calories per bar?

Even if you’re not a huge fan of pecan pie, there probably is a pecan pie lover in your life who would gladly accept a big box of these delicious bars!

PrintPrint Recipe

Pecan Pie Bars

Yield: Yields about 16 bars

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract

Directions:

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes, or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack, about 2-3 hours. Cut into bars.

Enjoy!

Adapted from My Recipes

      

39 Responses to “Pecan Pie Bars”

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    1
    Avril — January 10, 2011 @ 9:11 pm

    Can I have just one please?!- wowsers these bars look devine! I look forward to making them soon…and how great will they be for the holidays coming up too! :-)

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    Elizabeth — January 10, 2011 @ 9:11 pm

    And here I thought I was the only one that fell face first into a pile of warm laundry. It must be autumn…

    These look like a wonderful way to finish a meal..I think I may have to change my old fashioned Thanksgiving menu and start something new. These would be a good start!

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    Angie's Recipes — January 10, 2011 @ 9:11 pm

    These pecan bars look scrumptious!!!!

  4. #
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    Snsalzman — January 10, 2011 @ 9:11 pm

    There is nothing better than a really, really good pecan bar. These look perfect!

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    Marla — January 10, 2011 @ 9:11 pm

    Love your pecan pie bars—forget about giving a big box to someone else, I want them all for me :) xo

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    Ari — January 10, 2011 @ 9:28 pm

    Oh my gosh, those looks amazing. I absolutely love pecan pie, so I’ll take any excuse to try out new recipes before Thanksgiving rolls around. Thanks for sharing!

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    Stephanie — January 10, 2011 @ 9:28 pm

    I LOVE pecan pie, but biting into it always makes me think about how unhealthy it is. These bars are the perfect excuse to start practicing for Thanksgiving…NOW!

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    Jenn's Food Journey — January 10, 2011 @ 9:28 pm

    I am not a huge pecan pie fan…but these bars looks so good, I might change my mind on that one!!

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    Deborah — January 10, 2011 @ 9:28 pm

    I have been seeing pecan pie recipes pop up on blogs, and it’s given me a serious craving. These look amazing!!

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    Katrina — January 10, 2011 @ 9:28 pm

    These bars look perfect! I wouldn’t feel bad eating 3 of these as opposed to half of a pie, haha.

  11. #
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    Jessica — January 10, 2011 @ 10:06 pm

    These look awesome! Holy yum!

  12. #
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    LimeCake — January 10, 2011 @ 10:06 pm

    it’s tough to make a good pecan pie in Australia. this looks awesome!!!

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    Evan @swEEts — January 10, 2011 @ 10:06 pm

    Im crossing my fingers that when I get back to Texas next week it’ll be a little cooler and I can make delicious fall sweets like these! Delicious.. makes me yearn for Thanksgiving!!

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    Magic of Spice — January 10, 2011 @ 10:06 pm

    Wow, these look so good…Would love to be having one with my coffee :)

  15. #
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    Miranda Merten — January 10, 2011 @ 10:06 pm

    These look yummy and would make such a great gift for the holidays!

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    Nuts about food — January 10, 2011 @ 10:06 pm

    We love pecan pie and am sure these will be a great success. Thanks! And by the way, really agree on your concept of cooking in the comfort of one’s home. I am learning along the way in my kitchen and it just feels right.

  17. #
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    Cristina @ TeenieCakes — January 10, 2011 @ 10:06 pm

    If no one is around to see you jump into a pile of warm laundry (clean laundry), than it can’t be weird :)

    I cannot wait to make these! I adore bar cookies with crust and using nuts. This is going to be a hit and a favorite for me, I can tell already. These are almost pecan tassie like, but in bar form.

  18. #
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    Gracearuiz — January 10, 2011 @ 10:06 pm

    I’ve been enjoying the cooler September summer. It’s especially comfortable in the kitchen :) My mom is a HUGE pecan fan, so these seem like a great idea to surprise her with!

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    Maplencornbread — January 10, 2011 @ 10:06 pm

    These look wonderful!!!

  20. #
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    Betty @ scrambled hen fruit — January 10, 2011 @ 10:06 pm

    I love the smell and feel of laundry right out of the dryer! These pecan pie bars are lovable too- they look so tempting!

  21. #
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    Monet — January 10, 2011 @ 10:06 pm

    So no. Not weird at all. In fact when you described jumping into that pile of laundry, I found myself wishing I had a fresh load to dump on my bed. The smell of the clean clothes, the warmth of the soft shirts…ahhh. And girl, I don’t know who couldn’t love one of these bars. They look so rich and chewy and all around delicious. Thank you so much for sharing!

  22. #
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    newlywed — January 10, 2011 @ 10:06 pm

    I can’t wait to try this! I love pecan pie, and am having a major bar phase lately!

  23. #
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    Jennifurla — January 10, 2011 @ 10:06 pm

    I just love a shortbread crust.

  24. #
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    Debby — January 10, 2011 @ 10:06 pm

    This looks so delicious :)

  25. #
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    Jenn — November 21, 2012 @ 7:02 pm

    Just made these for the 2nd Thanksgiving in a row, and I can’t wait to eat them! 34 minutes is perfect. Thanks for being so specific! ;)

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    Leslie Roulier — September 30, 2013 @ 2:54 pm

    My husband loves pecan pie, but i usually only make it for Thanksgiving or Christmas. These would bb a perfect fall treat!

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    Stacey — October 6, 2013 @ 4:37 pm

    Making these now…why did my eggs get all nasty and like cooked in the hot mixture? Should I have waited for it to cool first?

    • Georgia — October 6th, 2013 @ 5:57 pm

      You have to slowly pour in the hot mixture and whisk quickly to “temper” the eggs and avoid cooking them.

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    Stacey — October 6, 2013 @ 6:29 pm

    I will know better next time! I just fine strained it all out and kept going. My husband (who is hard to please with bake goods) cannot leave the pan! Almost half gone already. It is amazing!!!!

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    Ashley — October 10, 2013 @ 10:37 am

    Corner Bakery sales pecan bars that are like heaven but they are soo expensive $4 for one bar! I made these last night and I am in Love!! They are Amazing!!! Plus i really get my money’s worth! Thanks so much for the wonderful recipe!

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    Christina Lynn — October 23, 2013 @ 10:59 am

    I’m confused by this: “Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust.” After you stir 1/4 of the mixture into the eggs, do you then add the rest of the hot mixture to the eggs? or do you use the rest of the hot mixture to add in the pecans? Then you have 3 layers: Crumbs, egg Mixture, Pecan mixture?

    • Georgia — October 23rd, 2013 @ 11:02 am

      The separate mixture of beaten eggs and 1/4 of the hot mixture then gets added into the remaining hot mixture (from which you took 1/4). Does that make better sense?

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    Melissa — November 1, 2013 @ 1:54 pm

    So do you use a 9×13 cake pan or a sheet pan?

    • Georgia — November 1st, 2013 @ 2:08 pm

      As the recipe states, I used a standard 9 x 13 pan.

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    Rebecca M — November 8, 2013 @ 1:30 am

    Should the butter be cold or at room temperature? Thanks :)

    • Georgia — November 8th, 2013 @ 8:31 am

      It should be cold. Hope you enjoy these!

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    Jasmine — December 3, 2013 @ 7:54 am

    any sub for corn syrup?

    • Georgia — December 3rd, 2013 @ 8:25 am

      I’ve never used anything else, so can’t make any recommendations – sorry!

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    L — November 30, 2014 @ 7:50 am

    Yum! I just wanted to share that I made these for thanksgiving and they were absolutely amazing. I had someone hold the hot topping in a bowl and pour very slowly as I wisked the eggs and it worked great. The crust was so delicious. Thanks for posting this recipe- I will definitely be making it again!

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