I made these pecan pie bars for my family Christmas Eve party, and although the holidays are over, I thought I’d share the recipe to keep the holiday cheer going.
These richly sweet morsels taste just like a traditional pecan pie, but with a slightly sweet shortbread crust. There’s something so fun about dessert bars, and it’s easier to control the portions this way. Trust me, these bars pack a sugary punch, so you won’t need much to get your fill.
And of course, who says you can’t make “holiday season-y” treats year round?
Here’s the recipe:
Pecan Pie Bars
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
3/4 cup cold butter
4 tbs milk
4 eggs, room temperature
2 cups chopped pecans
3/4 cup brown sugar
4 tbs melted butter
1 cup light corn syrup
2 tsp pure vanilla
Preheat the oven to 350º F and butter a 9×13 inch pan.
In a small mixing bowl, stir together the flour, sugar and salt. Then, using a pastry blender or pastry knife, cut in the cold butter and mix with your fingers or a fork until the mixture resembles coarse crumbles.
Pour in the milk and evenly distribute the liquid.
Press the dough evenly into the greased pan and bake for about 20 minutes, or until the edges turn a golden brown.
In the mean time, we can get started on the filling. In a large bowl, lightly beat the eggs, then add the brown sugar, corn syrup, melted butter, vanilla and pecans. Stir with a large wooden spoon just until everything has throughly mixed.
Once the shortbread crust is done baking, pour the pecan topping over it and place the entire pan back into the oven for another 20 minutes. You’ll know the mixture is set when it no longer wiggles back and forth.
Allow the bars to cool for about a half hour, then serve warm or cold with a cup of coffee and extra cream 🙂
I hope everyone has a fantastic New Year! I, for one, LOVE NYE and plan to spend the night in a shower of glitter, music and an equally glittery dress.