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These tender and delicious pecan pie bars have an effortless press-in crust and a custard-like filling. Melted butter, light corn syrup, dark brown sugar, eggs, vanilla extract, and salt come together for that filling—once the pecan halves are mixed in, all you have to do is pour it into the prepared crust and bake. You can certainly enjoy these bars plain, but a scoop of vanilla ice cream wouldn’t hurt, either. Slideshow:  Make-Ahead Thanksgiving Desserts 

Sarah Jordan
November 2013

Gallery

© Con Poulos

Recipe Summary

active:
40 mins
total:
1 hr 45 mins
Yield:
One 9-by-13-inch pan
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.

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  • Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.

Make Ahead

The pecan pie bars can be refrigerated overnight. Serve chilled or at room temperature.

Notes

The largest pecans, called mammoth, make a striking presentation. Look for them (approximately 200 to 250 halves per pound) in specialty food shops. Get the Baked Press-in Crust recipe here.

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