Pecan Pie Bars

My mother’s Pecan Pie Bars feature all the deliciousness of pecan pie in an easy-to-eat bar!  They have always been one of her go-to desserts and are a crowd pleaser.  The bars consist of a buttery shortcrust base, sweet syrupy filling and crunchy pecan topping.  They are easy to make and keep well.

Tips for Making Perfect Pecan Bars

1. Cream the butter and sugar sufficiently (Shortcrust Pastry):  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the shortcrust dough during baking, resulting in a lighter texture.
2. Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop.  This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
3. Chill the bars before cutting: If the bars are cut immediately after they are baked the filling may flow out and the bars will look messy.  Refrigerating the bars overnight before cutting will allow the filling to firm up and guarantee neater-looking bars.

Recipe Q & A

Q:  Why do my bars look messy? 

 A:  These bars can look messy if a sharp knife that can cut through the pecans and crust was not used to cut the bars.

Pecan Bars

Recipe By:        Blue Ribbon Eats 
Servings:           ~36 bars
Prep Time:       35 minutes
Baking Time:   ~15 minutes

INGREDIENTS

Shortcrust Pastry:

1 ½ cups all-purpose flour

¼ cup white sugar

½ cup unsalted butter, at room temperature

1 large egg yolk

Cold milk as needed

Filling:

 ½ cup dark brown sugar

1 tablespoon all-purpose flour

2/3 cup golden corn syrup (Crown brand)

3 large eggs

1/2 tablespoon vanilla extract

2 tablespoons (28g) unsalted butter, melted

Topping:

2 cups pecan halves

INSTRUCTIONS

Shortcrust Pastry:

1. Grease the bottom and 2 inches up the sides of a 13 inch x9 inch baking pan with butter.  Cut a rectangle of parchment paper the size of the bottom of the baking pan and a 2 inch strip of parchment paper that lines the inner sides of the baking pan.  Place inside the baking pan.  
2. In the bowl of a mixer add the butter and white sugar.  Mix on medium-high speed using the paddle attachment until light and fluffy.  Add the egg yolk and mix until blended.  Turn off the mixer and add the flour.Turn to low speed and mix just until blended.If the dough is dry, add cold milk just until dough comes together.
3. Cover the bottom and ¼ inch up the sides of the parchment-lined baking pan with the shortcrust dough.  Refrigerate for ~30 minutes.
4. Bake at 400°F until the crust is lightly golden, ~ 10 minutes.  Let cool to room temperature.

Filling & Topping:

1. In a large bowl add the light brown sugar, eggs and vanilla extract and mix until blended.  Add the flour and mix just until blended.  Add the corn syrup and mix until blended.  Add the melted butter and mix until blended.
2. Arrange the pecan halves on top of the crust in a single layer.
3. Slowly pour the filling over the pecan halves and crust.
4. Bake at 400°F for 10 minutes.  Then reduce the oven temperature to 350°F and bake until the filling is set.  Let cool to room temperature on a wire rack.
5. Refrigerate overnight to allow the filling to fully set before cutting the bars. To cut the bars, use a sharp knife that can easily cut through the pecans and crust.

Yields 36 bars

Pecan Bars

35 minPrep Time

15 minCook Time

50 minTotal Time

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Ingredients

Shortcrust Pastry:

1 ½ cups all-purpose flour

¼ cup white sugar

½ cup unsalted butter, at room temperature

1 large egg yolk

Cold milk as needed

Filling: 

½ cup light brown sugar

2 tablespoons all-purpose flour

2/3 cup corn syrup or maple syrup

3 large eggs

1 teaspoon vanilla extract

Topping:

2 cups pecan halves

Instructions

Shortcrust Pastry:
1. Grease the bottom and 2 inches up the sides of a 13 inch x9 inch baking pan with butter.  Cut a rectangle of parchment paper the size of the bottom of the baking pan and a 2 inch strip of parchment paper that lines the inner sides of the baking pan.  Place inside the baking pan.  
2. In the bowl of a mixer add the butter and white sugar. Mix on medium-high speed using the paddle attachment until light and fluffy. Add the egg yolk and mix until blended.Turn off the mixer and add the flour. Turn to low speed and mix just until blended.If the dough is dry, add cold milk just until dough comes together.
3. Cover the bottom and ¼ inch up the sides of the parchment-lined baking pan with the shortcrust dough. Refrigerate for ~30 minutes.
4. Bake at 400°F or until the crust is lightly golden. Let cool to room temperature.
Filling & Topping:
5. In a large bowl add the light brown sugar, eggs and vanilla extract and mix until blended.  Add the flour and mix just until blended.  Add the corn syrup/maple syrup and mix until blended.
6. Arrange the pecan halves on top of the crust in a single layer.
7. Slowly pour the filling over the pecan halves and crust.
8. Bake at 400°F for 10 minutes.  Then reduce the oven temperature to 350°F and bake until the filling is set.  Let cool to room temperature on a wire rack.
9. Refrigerate overnight to allow the filling to fully set before cutting the bars. To cut the bars, use a sharp knife that can easily cut through the pecans and crust.

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