Hamdi Saidani This Pioneer Woman Pecan Pie Bars recipe is a chewy and gooey recipe, which is made with pecans and a brown butter crust. It’s the perfect holiday dessert, ready in about an hour, plus cooling time.
Pioneer Woman Pecan Pie Bars Recipe Ingredients
For the Crust:
- 1 cup butter
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 2 1/4 cups all-purpose flour
For the Filling:
- 1/2 cup butter, melted
- 1 cup dark corn syrup
- 1 cup light brown sugar
- 4 large eggs
- 1 Tbsp. vanilla extract
- 1 tsp. salt
- 3 cups pecan halves
How To Make Pioneer Woman Pecan Pie Bars
- Prep the Pan and Make the Crust: Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper, letting the excess hang over the sides to use as handles later.
- Brown the Butter for the Crust: In a saucepan, cook the 1 cup of butter over medium heat for 6 to 8 minutes, until the milk solids have turned a nutty brown color. Immediately pour it into a medium bowl to stop the cooking.
- Press and Par-bake the Crust: Whisk the sugar and salt into the brown butter. Add the flour and stir until it’s fully moistened. Press this moist crust evenly into the bottom of the prepared pan. Bake for 15 minutes.
- Make the Filling: While the crust bakes, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt in a large bowl until smooth. Stir in the pecan halves.
- Assemble and Bake: Pour the pecan filling over the hot, par-baked crust. Bake for another 30 to 35 minutes, until the topping is puffed and the center is set (it should not wiggle).
- Cool, Chill, and Cut: Let the bars cool completely in the pan on a wire rack. For the cleanest cuts, it’s best to then chill the pan in the refrigerator until firm. Use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares to serve.
Recipe Tips
- How do you get a non-soggy crust? The most important step is to par-bake the shortbread crust for 15 minutes before adding the wet filling. This creates a firm, sealed base that won’t get soggy.
- Why brown the butter for the crust? Browning the butter is a simple step that adds an incredible depth of flavor. It gives the shortbread crust a rich, nutty, and slightly caramelized taste that perfectly complements the pecans.
- How do I know when the bars are done? The filling is done when it is set. The edges should be puffed and bubbling, and the center should no longer be liquidy or have a significant wobble when you gently shake the pan.
- How do you get clean, perfect slices? You must let the bars cool completely, and for the best results, chill them in the refrigerator until they are very firm. This is the secret to getting clean, neat squares without the gooey filling smearing everywhere.
What To Serve With Pecan Pie Bars
These bars are incredibly rich and decadent, making them a perfect standalone treat. They are a classic for holiday platters and parties. They are best served with:
- A strong cup of black coffee or espresso to cut the sweetness
- A simple scoop of vanilla bean ice cream
How To Store Pecan Pie Bars
- Refrigerate: These bars are best stored in the refrigerator due to the custardy filling. Place them in an airtight container with wax paper between the layers to prevent sticking. They will keep for up to a week.
- Freeze: Pecan bars freeze exceptionally well. Once they are chilled and cut, place them in a freezer-safe container, layered with parchment paper, for up to 3 months. Thaw in the refrigerator before serving.
Pecan Pie Bars Nutrition Facts
- Serving: 1 bar (1/24th of pan)
- Calories: 420 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 26g
- Saturated Fat: 12g
- Sugar: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between pecan pie and pecan bars?
The main difference is the crust. Pecan pie is made in a traditional flaky pastry pie crust, while pecan bars are made on a sturdy, buttery shortbread crust, which makes them easy to cut and serve as a handheld treat.
Can I use light corn syrup instead of dark?
Yes. Light corn syrup will give the bars a milder, more vanilla-forward flavor. Dark corn syrup provides a richer, more robust, almost molasses-like flavor. The choice is up to your personal preference.
Can I use a different kind of nut?
Yes. If you don’t have pecans, this recipe is also absolutely delicious made with coarsely chopped walnuts.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peanut Butter Pie Recipe
- Pioneer Woman Apple Pie Recipe
- Pioneer Woman Chocolate Pie Recipe
Pioneer Woman Pecan Pie Bars Recipe
Description
A rich, buttery brown-butter shortbread crust topped with a gooey, caramelized corn syrup filling and loaded with toasted pecans.
Ingredients
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Make the crust by browning 1 cup of butter, then whisking in the sugar and salt, and finally stirring in the flour.
- Press the crust into the bottom of the pan and bake for 15 minutes.
- While the crust bakes, whisk together all the filling ingredients until smooth. Stir in the pecans.
- Pour the pecan filling over the hot, par-baked crust.
- Bake for another 30 to 35 minutes, until the filling is puffed and set.
- Let the bars cool completely, then refrigerate until firm before lifting out and slicing.
Notes
- u003cliu003eThe most important tip for this recipe is to chill the finished slab completely in the refrigerator before attempting to slice it; this is the secret to clean, neat bars.u003c/liu003eu003cliu003eBrowning the butter for the crust is an extra step that adds a fantastic, nutty depth of flavor.u003c/liu003eu003cliu003eBe careful not to over-bake the bars. The filling is done when it is set around the edges and no longer has a significant wiggle in the center.u003c/liu003eu003cliu003eUsing parchment paper with an overhang (a u0022slingu0022) makes it incredibly easy to remove the entire slab from the pan for cutting.u003c/liu003e
Pioneer Woman Pecan Pie Bars Recipe
