Sweet Bites: Pecan Pie Bars

Sweet as pie -- pecan pie, that is! These pecan pie bars will set you right

The Occasion: Whenever you need a bite-sized bit of decadence, Pecan Pie Bars stand ready to satisfy your soul. We first made these for a picnic/concert in the park over the summer (keep them in the cooler until time to serve) and will likely make them again in a few months for the sweets table at our (in)famous holiday party. Yes, they are that good. 

The Recipe: There are many recipes out there for similar pecan bars. I'm a big fan of pecan pie and am sure they’re all delicious. It’s hard to mess up pecan pie. This particular recipe comes from Land o’ Lakes, the butter people, and yes, there’s a good amount of butter involved. 

What Makes it Special?  The shortbread crust with chopped pecans incorporated into it makes a noticeable upgrade from standard bars and/or pie crusts. Super-yum!
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Serve With: Glass of milk, cup of coffee, or maybe a small glass of port. 

​Click on the photos to enlarge them and read the captions.

The Verdict: Sweet, satisfying, and addictive. Although I cut back on the original recipe’s sugar quota, this is still a very sweet bite. But that’s what pecan pie is all about (the nuts too I suppose) and it’s true for the bars as well. These pecan pie bars were a big hit with everyone who tasted them. If you find these on a plate in my house you better grab one for yourself before I show up as I love them so much I cannot be trusted to share. Sorry not sorry.

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Pecan Pie Bars
Recipe source: Land o’ Lakes
 
INGREDIENTS

For Crust

• 1 3/4 cups all-purpose flour
• 3/4 cup butter, softened
• 1/3 cup sugar
• 1/3 cup coarsely chopped pecans

For Filling

• 2/3 cup firmly packed brown sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups dark corn syrup
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups coarsely chopped pecans

 
DIRECTIONS

• Heat oven to 350°F.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
• Stir in 1/3 cup pecans.
• Press crust mixture evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
• Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed.
• Add corn syrup, eggs, and vanilla; mix well.
• Stir in 1 1/2 cups chopped pecans.
• Spread evenly over hot, partially baked crust.
• Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
• Cool completely. Refrigerate 30 minutes. Cut into bars.

Although this post is about bars, the origin is a classic pie. If you had to pick only one, are you Team Cake or Team Pie?