Prepare to revolutionize your dessert game with the most decadent, mouth-watering pecan pie bars you'll ever taste! Forget everything you know about traditional pecan pie - these bars are about to become your new obsession. With a buttery, crumbly crust and a rich, gooey filling loaded with crunchy pecans, this recipe is so irresistible that it'll make your mama's recipe look like amateur hour. Whether you're hosting a family gathering, potluck, or just craving something sweet, these "Better Than Your Mama's Pecan Pie Bars" are guaranteed to steal the show and have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the flour mixture evenly into the bottom of the prepared baking pan. Create a uniform base by using the back of a spoon or your fingers to pack it down firmly.
- Bake the crust for 15-18 minutes, or until it turns light golden around the edges. Remove from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, whisk together brown sugar, corn syrup, eggs, and vanilla extract until smooth and well combined.
- Sprinkle the chopped pecans evenly over the partially baked crust, ensuring they are distributed uniformly.
- Pour the prepared filling mixture over the pecans, making sure to cover the entire surface of the crust and nuts.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and only slightly jiggly in the center.
- Remove from the oven and let cool completely in the pan at room temperature for about 2 hours. The filling will continue to set as it cools.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 even squares.
- For best flavor and texture, serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- • For the most tender crust, make sure your butter is cold when cutting it into the flour mixture. • Use a pastry cutter or your fingers to create a uniform, crumbly texture for the base. • Line your pan with parchment paper for easy removal and clean cutting. • Allow the bars to cool completely to ensure the filling sets properly. • Toast the pecans lightly before adding them to enhance their nutty flavor. • Use a sharp knife dipped in hot water for clean, precise cuts when serving. • Store in an airtight container to maintain freshness and texture. • For an extra indulgent touch, drizzle with melted chocolate or serve with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
