Pecan bars are a tasty and simplified version of your favorite Thanksgiving dessert. Made with a simple pie crust, sugary filling, and pecans, this dish is as easy to make as it is to serve and devour. You’re going to love it this holiday season!
Alright, I’ll admit it: I like pecan pie. Thanksgiving wouldn’t be complete without it. However, even though I really enjoy it, year after year, I can’t help but think that it’s really just too much. Last year I came across a recipe for pecan pie bars and had to try it. The results were good, but I had to put in my own changes too.
The Perfect Pecan Pie Bars
After adapting the recipe found, we finally had a winner. Even my non-pecan pie loving husband enjoyed this dessert with me! These little treats are the perfect balance of sweetness and deliciousness. The best part? Because they’re served in squares, you can really adjust the serving sizes pretty well by making the squares bigger or smaller. Eat more now or save more for later.
Why You’ll Love This Recipe
- They’re irresistible. My sister-in-law and I nearly finished off an entire pan of these bars in one sitting; they’re just too good to ignore. Exercise caution around them as you may find more on your plate than you intended.
- Great for groups! Serving a round pie can often be difficult when you have many guests because the triangles just get so thin that they eventually fall apart, and there goes the presentation. These pecan squares are so much more convenient!
- You can halve the recipe. If a 9×13 baking dish is too much pie or you want to sample the recipe before making a bigger batch later, do like I like to do and just halve the recipe. Use an 8×8 baking dish instead.
Pecan Slice Ingredients
For the crust, you will need:
Flour– You will need 1 1/2 cups of all purpose flour for the structural base of the pie crust.
Sugar– Use 1/4 cup of brown sugar to make the crust sweeter and chewy.
Salt– Adding in 1/4 teaspoon of salt will enhance the flavors in the crust well.
Butter– Use 1/2 cups of butter to bind the crust ingredients together and give it the perfect texture.
For the filling, you will need:
Eggs– You will need 2 eggs to help bind the filling together and give it that classic consistency you’re expecting.
Corn syrup– Adding in 3/4 cups of light corn syrup will sweeten and thicken the filling well.
Sugar– You’ll need 3/4 cups of granulated sugar for added sweetness.
Butter– Use 2 tablespoons of melted butter for a slightly richer taste.
Vanilla– For a nicer flavor, we like to add in 3/4 teaspoons of vanilla extract.
Pecans– You will need 1 1/4 cups of chopped pecans so that there’s plenty in every serving.
How to Make Pecan Bars
Prep
Preheat oven to 325 degrees.
Line a 9×13 pan with foil and spray foil with cooking spray. {Note: My pics show an 8×8 pan because I halved the recipe. You will need to use a 9×13 pan for the measurements listed above!}
Make crust
In a large bowl, stir together the flour, brown sugar, and salt.
Cut in 1/2 cup butter until the mixture resembles coarse crumbs. {I just use a fork.}
Press into the bottom of the pan until even.
Bake
Bake for 20 minutes in the preheated oven.
Prepare filling
While the crust is baking, prepare the filling.
In a large bowl, mix together the eggs, corn syrup, white sugar, butter, and vanilla until smooth.
Stir in the chopped pecans.
Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake, again
Bake for 20- 25 minutes in the preheated oven or until set.
Allow cooling completely on a wire rack before slicing into bars.
Enjoy!
THANKSGIVING TREAT: PECAN BARS
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter
Filling:
- 2 eggs
- 3/4 cups light corn syrup
- 3/4 cups white sugar
- 2 tablespoons butter melted
- 3/4 teaspoons vanilla extract
- 1 1/4 cups chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Line a 9×13 pan with foil and spray foil with cooking spray.
- In a large bowl, stir together the flour, brown sugar, and salt.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs. {I just use a fork.}
- Press into the bottom of the pan until even.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling.
- In a large bowl mix together the eggs, corn syrup, white sugar, butter, and vanilla until smooth.
- Stir in the chopped pecans.
- Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 20- 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition
How long are pecan pie bars good for?
These pecan pie bars can e kept stored well covered or in an airtight container in the fridge for up to 5 days. This should give you plenty of time to make it before a party or enjoy it throughout the week!
Can I freeze pecan bars?
Yes! These bars do really well at freezing. You can freeze them in the pan or as individual slices, depending on which you’d prefer. Wrap it up so that it is airtight and keep it stored for up to 2 months before thawing in the fridge.
What temperature do you serve pecan pie?
Serving these bars after they have chilled in the fridge is great if you want to get nice and even cuts on the bars that don’t look too messy, but you can serve them chilled or warm. We like them best close to room temp, especially with a little vanilla ice cream on top- yum!
Check out these other Thanksgiving favorites!
- SOFT PUMPKIN GINGERSNAP COOKIES
- LAYERED PUMPKIN ICE CREAM DESSERT
- BROWN SUGAR ROASTED SWEET POTATOES
- PUMPKIN DINNER ROLLS
- PUMPKIN SLAB PIE
- BROWN SUGAR WHIPPED CREAM
- CREAMY CRANBERRY MOUSSE
- CREAMY POMEGRANATE FRUIT SALAD
- BEST HOMEMADE CARAMELS RECIPE
- HOMEMADE CREAMED CORN
- FESTIVE CRANBERRY JELL-O
- BEST HOMEMADE THANKSGIVING STUFFING
- BEST MASHED POTATOES RECIPE
Pecan bars are a tasty and simplified version of your favorite Thanksgiving dessert. You’re going to love it this holiday season!
Vivien says
Looks good! How long can I store this before serving? Planning to make this for the Christmas dessert bar and want to know how far ahead I can make this. Thanks!
Jessica says
I’d say making them 2-3 days in advance is fine!
Vivien says
Thanks! I’m assuming this can be stored outside on the counter? Or should I refrigerate this if I make it on Friday (to serve on Sunday evening).