Pecan Pie Bars
Pecan Pie Bars recipe tastes just like pecan pie but you don’t have to mess around with a pie crust! Bring this for dessert on Thanksgiving or Christmas and watch them disappear!
I’m one of those people that takes mental notes of gift ideas throughout the year, and then once fall hits (OK who am I kidding…once summerhits) I’m like a little kid waiting for the holidays to roll around. I’m also one of those people that will watch the movie “Elf” in the middle of summer and thoroughly enjoy it. I can’t help it! I hope you are all as enthused as I am…although, highly unlikely.
So, now on to one of the top 3 desserts of all time (at the moment). It’s super simple and perfect to serve for the holidays so add this to your baking list. It sure beats the boring smorgasbord of Christmas cookies that everyone expects as a dessert at holiday parties (I didn’t mean it cookies…really, I didn’t… you are not boring, you are perfect and delicious). What I mean is that these pecan pie bars are the cure for the average Christmas dessert. Stay with me now…
These pecan pie bars taste very similar to pecan pie but spares you the physical pain of dealing with pastry dough (chilling, rolling, etc.) However, if you don’t like pecan pie there’s a good chance you may want to mosey on over to another dessert idea.
- For crust:
- 2 sticks unsalted butter, softened
- ⅔ cup packed brown sugar
- 2⅔ cups all-purpose flour
- ½ teaspoon salt
- For topping:
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
- Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- First, make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment.
- Add in the flour and salt and mix until crumbly.
- Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat.
- Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
- Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve. They are best slightly warmed!
Recipe Source: adapted from justataste.com and epicurious.com