- Flour: All-purpose flour forms the crust structure; you can replace up to half with whole wheat flour for a slightly nuttier taste.
- Granulated sugar: Sweetens the crust; swapping in brown sugar adds a deeper caramel note.
- Salt: Balances sweetness and sharpens all the flavors.
- Butter: Unsalted butter gives the richest flavor and tender crumb in the crust; margarine can work but won’t taste quite as luxurious.
- Milk: Just a bit helps bring the crust dough together; whole or 2% is ideal, though non‑dairy milk can substitute.
- Large eggs: Provide structure and richness in the filling; room‑temperature eggs whisk more smoothly.
- Light brown sugar: Adds moisture and warm, molasses‑forward sweetness to the pecan filling; dark brown sugar gives a more intense caramel/molasses flavor.
- Corn syrup: Light corn syrup keeps the filling sweet and golden; dark corn syrup makes a richer, darker bar. Golden syrup or honey can be used in some versions for a different flavor profile.
- Vanilla extract: Rounds out the filling with cozy warmth.
- Chopped pecans: The star ingredient; toasting them lightly first boosts crunch and nutty aroma.
A typical 13×9‑inch batch uses about 2 cups flour, ½ cup sugar, ¾ cup butter, and milk for the crust, plus eggs, brown sugar, corn syrup, butter, vanilla, and 2 cups or so of chopped pecans for the topping.
Recipe Variations
- Chocolate Pecan Pie Bars: Fold ½ cup mini chocolate chips into the filling or drizzle cooled bars with melted chocolate.
- Maple Pecan Pie Bars: Replace corn syrup with pure maple syrup (or part corn syrup, part maple) for cozy fall flavor.
- Bourbon Pecan Pie Bars: Stir 1–2 tablespoons bourbon into the filling for a warm, boozy depth.
- Salted Pecan Pie Bars: Sprinkle flaky sea salt over the top as soon as the bars come out of the oven for a sweet‑salty finish.
- Nutty Mix Bars: Swap in some walnuts or almonds with the pecans if you prefer a mixed‑nut bar.
How to Make Pecan Pie Bars
1. Prepare the crust
- Preheat oven to 350°F (175°C). Grease a 13×9‑inch baking pan, or line it with parchment paper, leaving overhang on the sides for easy lifting.
- In a bowl, stir together the flour, granulated sugar, and salt.
- Cut in the cold butter using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.
- Drizzle in the milk and mix with a fork, then use your hands just until the dough holds together in clumps. Overmixing can make the crust tough.
2. Prebake the crust
- Press the dough evenly into the bottom of the prepared 13×9‑inch pan, making sure to reach all the corners.
- Bake at 350°F for about 20 minutes, until the crust is light golden on top. This prebake keeps the base from going soggy once the wet filling is added.
3. Make the pecan filling
- While the crust bakes, prepare the filling. In a medium bowl, lightly beat the eggs.
- Whisk in the light brown sugar, corn syrup, melted butter, and vanilla extract until smooth and well combined.
- Stir in the chopped pecans, making sure they’re evenly coated in the sugary mixture.
4. Assemble and bake
- When the crust is done, remove it from the oven. Pour the pecan filling evenly over the hot crust, using a spatula to distribute the nuts and liquid so every bite has some pecan.
- Return the pan to the 350°F oven and bake until the filling is set and lightly browned on top—usually 25–30 minutes. The center should be just set and no longer jiggly when you gently shake the pan.
5. Cool and slice
- Transfer the pan to a wire rack and let the bars cool completely in the pan. This can take a few hours; the filling continues to firm up as it cools.
- Once cool, use the parchment overhang to lift the slab from the pan (if lined). Cut into squares or bars with a sharp knife, wiping the blade between cuts for cleaner edges.
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