Pecan pie bars are a quick and easy alternative to the traditional Thanksgiving pecan pie. You don’t even need a fork to eat them!
Pecan pie bars are a great last minute Thanksgiving dessert. Pecan pie is traditional, but sometimes you need something that you can quickly throw together without the bother of making a pie crust that has to be assembled, rolled out (careful not to break it or let it get too warm!) and filled with obey-gooeyness that needs to be baked for a loooong time.
While I’ve always loved Thanksgiving for the pumpkin pie, no one else in my family really likes it so I always feel a little slighted at Thanksgiving. Sometimes I don’t even make a pumpkin pie. However, Philip loves pecan pie. It’s definitely not an optional dessert at our Thanksgiving feast. I never have to worry about it all being eaten, because between the two of us we can put away an entire pecan pie in a few days (usually with whiskey maple cream sauce on top). By the way, my brother-in-law likes to make milkshakes with pecan pie. Sounds good to me.
The idea for pecan pie bars was born out of the wish to make something that was almost pecan pie but could be eaten without a fork. I was torn between pecan pie bars and a pecan slab pie (like this apple slab pie from Smitten Kitchen). My Facebook followers said in no uncertain times that I needed to make bars. Pecan pie bars it is, then. I didn’t even have to scrounge up a recipe because my Cook’s Illustrated Baking Book gave me a recipe for pecan pie bars that are perfect for eating off of a paper plate with your hands while standing up at your office Thanksgiving lunch….but they’re also perfect for the family Thanksgiving dessert buffet.
While my husband says pecan pie is still mandatory at our Thanksgiving (there really is no substitute for a buttery crust) pecan pie bars are a perfect, low-effort stand-in.
What’s your favorite Thanksgiving dessert? (by the way, check out my recipe for marbled pumpkin cheesecake with whiskey!)
Mary
Yield: 9-16 bars
Pecan Pie BarsAdapted from the Cook's Illustrated Baking Book
15 minPrep Time:
45 minCook Time:
1 hrTotal Time:
Save Recipe
Ingredients
For the crust- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup brown sugar
- 1/4 cup pecans, toasted
- 6 tablespoons unsalted butter, cut into small pieces and chilled
For the filling- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/3 cup corn syrup (either light or dark is fine)
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon or dark rum
- 1/4 teaspoon salt
- 1 large egg
- 1 3/4 cup pecans, toasted and coarsely chopped
Instructions
- Preheat the oven to 350 degrees. Fold two sheets of aluminum foil to fit a 9-inch square pan and lay the sheets across the pan in opposite directions, pressing the foil into the pan to make a sling. Spray the foil with non-stick cooking spray.
- Make the crust: In a food processor, combine the flour, baking powder, salt, brown sugar, and pecans and pulse until the pecans are chopped into fairly small pieces. Add the butter and pulse until the mixture resembles coarse crumbs. Pour into the prepared pan and press evenly into the bottom of the pan. Bake for 20 minutes, until lightly browned.
- While the crust is baking, make the filling: whisk together the melted butter, brown sugar, corn syrup, vanilla extract, bourbon or rum, and salt until well combined. Whisk in the egg. Pour over the pre-baked crust, spreading to even out if necessary. Evenly sprinkle the pecans over the filling. Bake for 22-25 minutes, until the top is lightly browned and beginning to look dry.
- Place the pan on a wire rack to cool for an hour. Use the foil to remove from the pan and allow to cool completely. Cut into 9-16 pieces and serve.
7.8.1.2277https://chattavore.com/pecan-pie-bars/
Print the recipe for pecan pie bars!
Mary
Yield: 9-16 bars
Adapted from the Cook's Illustrated Baking Book
15 minPrep Time:
45 minCook Time:
1 hrTotal Time:
Save Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup brown sugar
- 1/4 cup pecans, toasted
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/3 cup corn syrup (either light or dark is fine)
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon or dark rum
- 1/4 teaspoon salt
- 1 large egg
- 1 3/4 cup pecans, toasted and coarsely chopped
Instructions
- Preheat the oven to 350 degrees. Fold two sheets of aluminum foil to fit a 9-inch square pan and lay the sheets across the pan in opposite directions, pressing the foil into the pan to make a sling. Spray the foil with non-stick cooking spray.
- Make the crust: In a food processor, combine the flour, baking powder, salt, brown sugar, and pecans and pulse until the pecans are chopped into fairly small pieces. Add the butter and pulse until the mixture resembles coarse crumbs. Pour into the prepared pan and press evenly into the bottom of the pan. Bake for 20 minutes, until lightly browned.
- While the crust is baking, make the filling: whisk together the melted butter, brown sugar, corn syrup, vanilla extract, bourbon or rum, and salt until well combined. Whisk in the egg. Pour over the pre-baked crust, spreading to even out if necessary. Evenly sprinkle the pecans over the filling. Bake for 22-25 minutes, until the top is lightly browned and beginning to look dry.
- Place the pan on a wire rack to cool for an hour. Use the foil to remove from the pan and allow to cool completely. Cut into 9-16 pieces and serve.
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