How to Make Pecan Pie Bars
All the pecan pie flavor you love, with none of the mess! These portable Pecan Pie Bars are sticky and sweet little bites of heaven. #pecanpiebars #dixiecrystals #pecanpie
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Delicious and sticky pecan pie bars
Learn to make this actually really easy pecan pie bars, they are the perfect bite size and are extremely delicious and have the right amount of sweetness! Note: Use of a food processor is optional. Sorry for not updating sooner btw, we where having some technical issues, but we got them figured out now! Dont forget to tell me if u want me to do a specific tutorial on something!
The Best Pecan Pie Bars without Corn Syrup (Easy Holiday Desserts)
Get the exact recipe here:
Ingredients
For the Crust: 3/4 pound (340g) unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (410g) all-purpose flour
1/2 teaspoon baking soda
1/2 cup (60g) ground pecans
For the Topping:
1 cup light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 oz (114g) unsalted butter, melted
1/2 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
3 tablespoons heavy cream
4 eggs at room temperature
2 cups chopped pecans
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a 9 by 13-inch baking pan with parchment paper.
Make the crust: Combine the butter, confectioner's and granulated sugar, salt, and vanilla extract in the bowl of a tabletop mixer that has been fitted with the paddle attachment. Beat on low speed until combined and then increase the speed to high and beat until fluffy. 2-3 minutes.
Whisk the flour and baking soda together and add it to the mixer. Beat until combined. Add the pecans and beat until they have been incorporated into the dough. Transfer the dough to the prepared baking pan and spread it using your hands into an even layer. Go slightly up the sides of the pan so that the crust can hold most of the pecan topping. Bake the crust for 20 minutes on the center rack of the preheated oven.
Prepare the pecan topping: In a large mixing bowl combine the brown sugar, flour, salt, and cinnamon and whisk them together. Add all of the remaining ingredients except for the pecans and whisk together until smooth. Add the pecans and fold into the mixture using a spatula.
Pour the pecan topping over the crust as soon as it comes out of the ove. and reutrn it to the oven to bake for an additional 35-45 minutes. The pie is ready with the sides are completely set and the center is mostly set with a little bit of a jiggle to it. Do not overcook it or the topping will be dry.
Allow the pie to cool completely and then carefuly lift it out of the pan. Cut it into slices and serve.
Kali Orexi!
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Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
METHOD:
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Skip the whole pie and make these delicious single serving size Pecan Pie Bars!
Pecan Pie Bars with a delicious shortbread crust are simply PERFECT! They are easy to make, easy to serve and freeze beautifully! In fact, they are terrific right out of the freezer, no need to thaw! I use the Ninja Foodi XL oven, but these can be made in any oven.???????????? CLICK FOR RECIPE & DETAILS ????????????
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Reduced Sugar Quick Crescent Pecan Pie Bars | Pillsbury Bake-Off®-Inspired Recipe featuring Truvía™
These pecan pie bars are an adaptation of a winning Pillsbury Bake-Off® Contest recipe. Using Truvía™ Cane Sugar Blend and Truvía™ Nectar, this version has 43% less sugar and contains 10% fewer calories than the original version.
Recipe:
More about the 48th Pillsbury Bake-Off® Contest: