Indulge, in the flavors of the South with these Buttery Pecan Pie Bars. They truly capture the essence of home-style comfort and indulgence. Each bar offers a blend of textures from the buttery crust that melts with a gentle touch to the luscious filling packed with roasted pecans for added crunch. Infused with warm and rich vanilla notes these bars feature a caramel-like filling that wraps around the pecans beautifully. Whether you’re hosting a holiday feast or simply looking for a treat to enjoy during your afternoon tea these bars are an irresistible twist, on the classic pecan pie.
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
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 9×13-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!
Let’s whisk our Buttery Pecan Pie Bars into the welcoming arms of a gluten-free utopia without sacrificing an ounce of their soulful decadence. Imagine a crust, tender and flaky, crafted from a blend of gluten-free flours — perhaps a dance of almond meal for its nutty undertones, and a fine, gluten-free all-purpose flour to hold it all together. This is not just a substitute; it’s an upgrade, infusing the crust with new dimensions of flavor and texture that complement the lush pecan topping. The rest of the recipe remains untouched, naturally gluten-free, ensuring that each bar is a golden ticket to indulgent delight.
- Prep Time: 1 HR
- Cook Time: 30 MIN