Buttery Pecan Pie Bars
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.
12 Servings
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
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.