Welcome to Ineskohl Kitchen, friends! It’s Ines, thrilled to present to you another meticulously crafted, expertly tested, and improved recipe. Today, we’re diving into a treat that’s perfect for your Thanksgiving feast or any time you need a delicious dessert that’s easy to make and serves a crowd: Pecan Pie Bars. Imagine the delectable flavor of a classic pecan pie packed into bite-sized bars! Can’t wait to get started? Neither can I! Let’s get baking.
Pecan Pie Bars Recipe
Ingredients:
For the Crust:
- 2 and 1/3 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1.5 teaspoons cornstarch
- 3/4 teaspoon salt
- 1 cup unsalted butter, cold
- 2 tablespoons heavy cream
For the Filling:
- 1/4 cup unsalted butter
- 1 cup light brown sugar, packed
- 3 tablespoons all-purpose flour
- 3 large eggs, room temperature
- 1 cup light corn syrup
- 1.5 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2.5 cups chopped pecans
Instructions:
- Preheat your oven to 350F (175C). Line a 9×13 baking dish with parchment paper or foil, allowing excess to hang over the sides to create a sling for removing the bars after baking.
- In your food processor, combine 2 and 1/3 cups of all-purpose flour, 1/2 cup of firmly packed light brown sugar, 1.5 teaspoons of cornstarch, and 3/4 teaspoon of table salt. Pulse briefly to mix the ingredients.
- Cut 1 cup of cold unsalted butter into small pieces and scatter them evenly over the top of your flour mixture. Pulse until the butter is incorporated into the flour, leaving pea-sized pieces of butter.
- Pour in 2 tablespoons of heavy cream and pulse again until the dough is sandy, yet it clings together when pressed between your fingers.
- Transfer the mixture to the prepared baking pan and press it into an even layer using the back of a spoon.
- Bake in the preheated oven for about 25 minutes, or until the crust begins to turn light golden brown. As the crust bakes, you can start preparing the filling.
- For the filling, start by melting 1/4 cup of unsalted butter and setting it aside to cool.
- In a large bowl, whisk together 1 cup of packed light brown sugar and 3 tablespoons of all-purpose flour until no lumps remain.
- Crack 3 large eggs into the sugar and flour mixture. Add 1 cup of light corn syrup, 1.5 teaspoons of vanilla extract, and 3/4 teaspoon of salt. Stir until completely combined.
- Gradually drizzle in the cooled melted butter, stirring until thoroughly incorporated.
- Stir in 2.5 cups of chopped pecans, making sure they’re evenly distributed in the mixture.
- Once the crust is baked, pour the pecan filling over the warm crust. Use a spatula to evenly distribute the filling if needed.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and doesn’t jiggle when the pan is moved.
- Allow the bars to cool completely, ideally for 4-6 hours or even better, overnight.
- Use the parchment or foil sling to lift the bars from the pan, and then cut into squares to serve. Enjoy these delicious pecan pie bars!
