The Best Pecan Pie Bars

The Best Pecan Pie Bars

There are many recipes out there for pecan pie bars and I had to play with a few of them before I got one I quite liked. For me there seemed to be a lot of recipes that didn’t have the right ratio of egg in the filling or didn’t bake for a sufficient time, so the middle was too runny.

There are other recipes that didn’t pre-bake the shortbread layer for long enough and it was too wet in the end. Other recipes called for pecans to be added to the simple shortbread crust which I thought was overkill. With so many crunchy pecans on top, why not leave the buttery shortbread to be a distinctly different layer?

I hesitated to post this recipe at all because there are so many versions of it already on line but after tweaking my own recipe and adding a couple of tips I think work well, I decided to share the recipe that works best for me. I hope it does the same for you.

Prep Time: 15 Mins

Cook Time: 1 Hr 10 Mins

Total Time: 1 Hr 25 Mins

Course: Cookies

Cuisine: North American

Servings: 36 cookie bars

Author: Barry C. Parsons

The Best Pecan Pie Bars – this easy recipe includes a simple shortbread bottom and a one bowl mix and pour topping.


                   1¾ cups all purpose flour

                   ½ cup sugar

                   ¾ cup cold butter

For the top layer

                   ⅔ cup firmly packed brown sugar

                   ⅓ cup +1 tbsp flour

                   4 large or extra large eggs

                   1 tablespoon vanilla extract

                   ½ tsp salt

                   1½ cups corn syrup dark is best

                   2 cups roughly chopped pecans no need to toast the pecans


1.            This recipe uses a 9×13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.

2.      Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.

3.       Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

4.       Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

5.                …..

6.                …..

Full Recipe:Click Here


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