Buttery Pecan Pie Bars – Experience the taste of our Buttery Pecan Pie Bars. This recipe captures all the flavors of a pecan pie and transforms them into a convenient and shareable bar form. With its buttery base and caramelized pecan topping each square is a bite that will surely steal the show at any gathering.
I can still recall the sparkle in my family’s eyes as they savored their bites of these Buttery Pecan Pie Bars. It was an autumn evening perfect, for some baking. The enticing aroma of toasted pecans wafted through the air while my husband and child eagerly awaited their treats. These bars were a hit with their buttery layers and luscious nutty topping – quickly becoming a favorite that made our kitchen feel even more like the heart of our home.
What makes these Buttery Pecan Pie Bars truly special?
Our Buttery Pecan Pie Bars exude a charm featuring a flaky crust layered beneath a decadently caramel-infused pecan topping. What sets them apart is how effortlessly they transition from pan to plate making them ideal, for gatherings or simply indulging in some comforting goodness. By offering both corn syrup and maple syrup options you can customize their flavor profile to your liking while the addition of pecans adds a texture and gourmet taste. These bars aren’t a treat; they’re a versatile and crowd-pleasing treat that easily goes from being the star of your holiday table to a beloved snack, for the whole family.
What You Need To Make This Buttery Pecan Pie Bars Recipe?
Unsalted Butter: Using an amount of butter ensures that each bar has a rich and velvety base creating a truly indulgent experience, in both the crust and the filling.
Granulated Sugar: It adds the amount of sweetness to the crust perfectly complementing the complex sweetness of the topping.
Eggs: These are essential for binding the crust and giving it a tender structure. They also contribute to the custard-like consistency of the pecan topping.
Pure Vanilla Extract: Adding a touch of vanilla to both layers infuses the bars with an aromatic flavor enriching the symphony of sweetness.
All-Purpose Flour: Carefully sifting all-purpose flour ensures that the crust has a delicate texture providing an ideal foundation for the decadent topping.
Baking Powder & Kosher Salt: These small but mighty ingredients give a lift to the crust while enhancing all of its flavors.
Light Corn Syrup/Maple Syrup: Whether you choose corn syrup or opt for maple syrup this ingredient is responsible for creating that glossy and sticky filling that pecan pie bars are famous for.
Light Brown Sugar: This sweetener kissed by molasses brings depth to the topping’s flavor profile contributing to the irresistible caramelization of these bars.
Cornstarch: The ingredient that guarantees the topping has the right texture harmonizing with the elements to produce a silky and easy-to-spread filling.
Full fat Cream: It brings a smoothness, to the topping giving it a creamy consistency that sets these bars apart, from traditional pies.
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Toasted Pecans: We’re not talking about any pecans but rather roasted ones. This enhances their taste. Introduces a delightful crispness that beautifully complements the smooth filling.
Steps To Make Buttery Pecan Pie Bars:
Step 1: Start by preheating your oven to 350 degrees F ensuring it’s ready to welcome the pan of deliciousness that awaits.
Step 2: To make the crust combine the butter and sugar until they achieve a texture resembling that of a cloud. Add in the eggs and vanilla mixing them well until they all become acquainted with each other. In a bowl sift together the flour, baking powder, and salt. Gently incorporate these ingredients into your butter mixture. Press this dough evenly into your pan with a gentle pat. Bake it until it turns slightly golden.
Step 3: While the crust is cooling down prepare your pecan topping. It’s, like a symphony where sugar and cornstarch dance together smoothly. Whisk in egg yolks, syrup, and cream over low medium heat until it thickens into a pudding consistency. Take it off the heat. Let cold cubes of butter melt into this mixture. Stir in pecans and vanilla to complete this treasure-filled concoction before pouring it over your crust to maintain neatness during baking. Bake until the pecan layer sets itself up proudly.
Step 4: Remember that patience is key here – allow the bars to cool down first before chilling them so they become firm, for slicing. The wait will be worth it when you take that bite. Where textures and flavors unite harmoniously in symphony.
Tip:
For an exceptionally smooth and rich pecan layer that sets your bars apart, pay special attention to the temperature and consistency of your filling mixture. After combining the sugar and cornstarch, gradually whisk in the egg yolks and liquids over low heat — patience is key here. This slow integration prevents any lumps from forming and ensures that the eggs thicken the mixture without scrambling. When the mixture reaches a pudding-like thickness, remove it from heat immediately to prevent overcooking. Gently folding in the butter piece by piece allows it to emulsify into the filling, creating a glossy, luxurious texture. By mastering the pecan layer’s consistency, you’ll achieve a velvety richness in every bite, making these Buttery Pecan Pie Bars a decadent treat that’s as pleasing to the palate as it is to the eye.
Frequently Asked Questions:
Can I use different nuts instead of pecans?
While pecans are the main highlight walnuts can serve as a suitable substitute if you’re seeking an alternative.
How do I know when the topping is set?
You’ll know it’s set when it doesn’t wobble much upon shaking the pan. It feels slightly springy, to the touch.
Can I freeze the pecan pie bars?
Absolutely! Once they have cooled down you can safely freeze the bars. Just make sure to wrap them. They will stay good for, up to three months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Buttery Pecan Pie Bars
Ingredients
For the Crust:
- 1 1/4 c unsalted butter room temperature
- 1/3 c granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/4 c all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp kosher salt
For the Topping:
- 1 c unsalted butter
- 1 c light corn syrup or maple syrup
- 1 1/4 c light brown sugar packed
- 1/2 c cornstarch
- 4 egg yolks
- 1/2 c heavy cream
- 1 lb. pecans roasted and chopped
- 1/8 tsp salt
- 1 tsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C).
For the Crust:
- In a mixing bowl combine 1 1/4 cups of room-temperature butter with 1/3 cup of granulated sugar. Beat them together until you achieve a fluffy texture.
- Next add in 2 eggs and 1 tsp of vanilla extract, to the creamed butter and sugar mixture. Mix them well until they are thoroughly combined.
- In a bowl sift together 2 1/4 cups of all-purpose flour along with 1/4 tsp of baking powder and 1/8 tsp of salt.
- Gradually add the ingredients to the mixture stirring until they are just combined. Be careful not to overmix.
- Take the dough. Press it into a 9x13-inch pan. Place it in the oven. Bake for approximately 15 minutes. Once done allow it to cool before moving on to the next step.
For the Topping:
- In a bowl whisk together 1 1/4 cups packed brown sugar, along with half a cup of cornstarch and an eighth teaspoon of salt.
- Over medium heat combine the sugar mixture with four egg yolks, one cup of maple syrup and half a cup of heavy cream in a saucepan. Continuously stir this mixture until it begins to simmer. Then reduce the heat. Cook for five to ten minutes more until it reaches a thick consistency similar, to pudding.
- To finish the recipe take the mixture off the heat. Gently stir in 1 cup of butter until it melts. Next add in 1 pound of pecans that have been chopped along, with 1 teaspoon of vanilla extract.
- For assembly and baking pour the pecan mixture over the crust. Bake it for 25 to 30 minutes until the filling sets.
- Once baked allow the bars to cool down completely before refrigerating them for around 4 to 6 hours. This chilling time will help them set further. Finally cut into bars. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I liked this recipe but don’t love it. I think a regular shortbread crust is better. It took a lot longer to bake than listed. The top was runny at 30 minutes. The top is very tasty. I would make again with a shortbread crust.