Description
These Slab Pecan Pie Bars offer a delightful twist on the classic pecan pie by baking it in a convenient bar form. Featuring a buttery, crumbly crust topped with a rich, sweet pecan filling, they’re perfect for any occasion. With a tender base and generous pecan topping, each bar delivers a perfect balance of crunch and gooey sweetness.
Ingredients
Crust
- 1 and ⅔ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- ¾ cup butter
Filling and Pecan Layer
- 1 and ⅔ cup light corn syrup
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3 large eggs + 1 egg yolk
- 3 tablespoons butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour + 3 tablespoons
- 2 cups pecans, roughly chopped
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly spray it with baking spray to prevent sticking.
- Make Crust Dough: In a food processor, combine 1 and ⅔ cups flour, ⅓ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon salt. Add ¾ cup butter and pulse until the mixture becomes crumbly in texture.
- Form Crust: Press the crumbly dough evenly into the bottom of the prepared baking dish. Using a fork, poke holes evenly across the crust to prevent bubbling during baking.
- Bake Crust: Place the crust in the oven and bake for 20 minutes or until lightly golden brown. Remove it and set it on a wire rack to cool while you prepare the filling.
- Prepare Filling: Keeping the oven at 350°F, in a large mixing bowl whisk together 1 and ⅔ cups light corn syrup, ¾ cup brown sugar, ¼ cup granulated sugar, 3 large eggs plus 1 egg yolk, 3 tablespoons melted butter, 2 teaspoons vanilla extract, and 1 teaspoon salt until fully combined. Gradually whisk in ⅓ cup plus 3 tablespoons flour to incorporate it into the mixture.
- Assemble Bars: Spread the 2 cups of roughly chopped pecans evenly over the cooled crust. Pour the filling mixture on top of the pecans, making sure it covers them evenly.
- Bake the Bars: Place the baking dish back in the center rack of the oven and bake for 45 minutes. The edges should be set while the center may still jiggle slightly—this is normal and it will firm up as it cools.
- Cool Completely: Once baked, remove from the oven and transfer to a wire rack to cool completely before cutting into bars.
- Storage: Store the pecan pie bars in an airtight container or resealable bag for up to 3 days to maintain freshness.
Notes
- Make sure to poke holes in the crust before baking to prevent air bubbles.
- The filling may appear slightly jiggly when done baking, but it will firm up as it cools.
- Using parchment paper makes it easier to lift the bars out of the pan cleanly after baking.
- Store bars at room temperature for up to 3 days or refrigerate for longer freshness.
- For an extra crunch, toast the pecans lightly before adding them to the crust, but this is optional.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
