Pecan Pie Bars

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Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, 这道菜能满足一群人的需求,而且很快就能做好,非常适合过节吃! Recipe includes a how-to video.

四个山核桃派叠在一起,最上面的一块少了一口

All the Pecan Pie Flavor–No Dough Rolling or Chilling Required!

Somehow Thanksgiving is tomorrow…where has the year gone?! If you’re running around like a chicken (turkey?) with your head cut off, this pecan pie bar recipe is for you!

These pecan pie bars take only 20 minutes to prep, thanks to an easy, shortbread crust made in the food processor. Plus, unlike traditional pecan pie, this recipe require NO rolling or chilling of pie dough, which means you’ll have more time to focus on your other family favorites.

里面的馅料正是你所期待的——粘稠的,黄油般的,还有美味的焦糖. It tastes just as good with untoasted as with toasted pecans, which saves a few minutes (and oven time) in your busy schedule!

祝你和你的家人感恩节快乐——周一见,带着我今年的第一个圣诞食谱!

What You Need

Overhead view of ingredients for pecan pie bars

You’ll see some classic pecan pie ingredients here, plus a few new ones:

  • Flour. You’ll use flour in both the crust and the filling. While I originally was resistant to adding flour to the filling (after all, I don’ t use it in my pecan pie), after lots of testing I ultimately preferred the filling with flour. It makes the pecan pie layer smoother, helps it to set better, and ultimately also makes it less grainy.
  • Cornstarch. I love using cornstarch to give this crust a shortbread-esque texture. 它还有助于防止外皮变得潮湿,这通常会发生在普通的山核桃派.
  • Brown sugar. I use light brown sugar for the crust and the filling. Dark brown sugar will also work for the filling, but keep in mind it will make these already sweet bars even sweeter.
  • Butter. 使用无盐黄油,这样365直播就可以控制核桃派棒中盐的含量. You’ll want your butter to be very cold for the crust, but it should be melted and cooled for the filling.
  • Cream. Just a little heavy cream helps bind the crust together.
  • Pecans. You can either buy pre-chopped pecans or chop your own. Unlike with my pecan sandies and butter pecan cookies在美国,我不觉得事先烤坚果会有什么不同.
  • Corn syrup. I recommend using light corn syrup. Dark corn syrup will also work, 但它让巧克力棒更丰富、更甜,我发现这种方式让人难以抗拒/腻味.
  • Eggs. 室温下的鸡蛋效果最好(因为冷鸡蛋有点难以顺利融入馅料). Just lightly beat them before you add them to the filling–don’t overdo it! Over-beating the eggs or the filling can result in a mealy texture.
  • Vanilla. This adds a nice richness to the filling. If you’ve got some homemade vanilla extract, you can use it here!
  • Salt. For flavor, we’ll add some plain table salt to the filling and the crust.

SAM’S TIP: I recommend lining your baking pan with parchment or foil. 这样可以很容易地把铁条拿出来,等它们完全冷却后再切开. 

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Pecan Pie Bars

collage of four photos showing how to make pecan pie bars

请注意,虽然山核桃派棒的外皮*可以*不用食品加工机(使用磨碎器或糕点切割器或将黄油摩擦到混合物中), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor!

  1. Combine dry ingredients in a food processor, then add (cold!)放入黄油,搅拌,直到只剩下一小块(巧克力片大小就可以了!), then add cream and pulse until dough is just beginning to stick together. 如果你用拇指和食指捏它,它就会粘在一起.
  2. 将松脆的面团撒入有羊皮纸或锡纸衬里的烤盘,挤压成光滑平整的饼皮. Bake this until light golden brown.
  3. In a new bowl, prepare your filling by whisking together sugar and flour, then adding the remaining ingredients. I always add the pecans last to help encourage a nice cohesive mixture.
  4. Pour filling into warm crust and bake until filling is set. 山核桃派棒必须冷却至少4-6小时后才能切成块上桌.

SAM’S TIP: Try to not over-process the shortbread dough! 保持它干燥易碎似乎违反直觉,但它会使它, much easier to press into the pan (trust me on this!).

side view of cut pecan pie bars in three neat rows

请记住,这个食谱可以做很多份量(是普通派的两倍),所以你可能会有一些剩余. If I were you, I’d keep them for myself to eat with leftover turkey pot pie, but if you’re generous, you can divvy them up.

Frequently Asked Questions

How do you keep pecan pie bars from getting soupy or soggy?

我在馅料中加入面粉,使馅料变厚,防止这种情况发生. Make sure you follow the recipe and let the bars cool completely before cutting, and you should be fine!

Can I substitute the corn syrup for something else?

Corn syrup is essential for these pecan pie bars, and I don’t know of a substitute that will work as well. Both maple syrup and honey tend to make the filling too loose/runny. Reminder: corn syrup is NOT the same as high fructose corn syrup!

Can I make these ahead of time?

Yes! 事实上,最好在你切开和端上之前,把巧克力棒冷却一晚. 它们可以在室温下保存3天,也可以在冰箱里保存一周左右.

pecan pie bar with bite missing on plate with other bars

Enjoy!

More Bar Recipes You Might Like

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

四个山核桃派叠在一起,最上面的一块少了一口

Pecan Pie Bars

完美的坚果和有点粘稠的山核桃派棒是经典感恩节365直播的快速和有趣的转变. With 15 servings, 这道菜能满足一群人的需求,而且很快就能做好,非常适合过节吃!
Recipe includes a how-to video.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 15 servings
Calories: 507kcal
Author: Sam Merritt

Ingredients

Crust

  • 2 ⅓ cups all-purpose flour (291g)
  • ½ cup light brown sugar (100g)
  • 1 ½ teaspoons cornstarch
  • ¾ teaspoon table salt
  • 1 cup unsalted butter very cold and cubed (226g)
  • 2 Tablespoons heavy cream

Pecan Pie Bar Topping

  • ¼ cup unsalted butter melted and cooled (57g)
  • 1 cup light brown sugar 包装牢固(200克)(我更喜欢用浅红糖和深红糖的混合物)
  • 3 Tablespoons all-purpose flour
  • 3 large eggs room temperature preferred, lightly beaten
  • 1 cup light corn syrup
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoons table salt
  • 2 ½ cups chopped pecans (250g)

Recommended Equipment

Instructions

Crust

  • 预热烤箱至350F (175C),在9×13金属烤盘上铺上羊皮纸或锡纸, 使用足够的量,使多余的部分悬挂在两边(你实际上是在做一个吊带,在烘烤和冷却后,你可以用它来移除巧克力棒).
  • Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
  • 将黄油撒在混合物上,再搅拌一次,直到混合物完全混合,剩下小黄油块.
  • 加入浓奶油,再次搅拌,直到面团仍然是沙色的/刚刚开始粘在一起,但如果用拇指和食指按压,就会粘在一起(对我来说,这大约是25-30秒).
  • 将易碎的混合物倒入准备好的烤盘中,用手或勺背将其均匀地压平.
  • 转至350F (175C)烤箱,烤至面包皮刚刚开始变成浅金黄色, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.

Pecan Pie Bar Topping

  • Melt butter and set aside so it has some time to cool.
  • 在一个大碗里,混合红糖和面粉,搅拌直到完全混合,没有结块.
  • Add eggs, corn syrup, 香草精和盐搅拌至完全混合,然后淋入融化的黄油搅拌至完全混合.
  • Stir in chopped pecans.
  • Once crust has finished baking, 把核桃派的馅料倒在温热的饼皮上(如果需要的话,用抹刀均匀地撒上馅料/坚果). 回到烤箱,在350F (175C)烤25-30分钟,或者直到馅料成型,当平底锅被挤压时,馅料不会晃动,或者几乎不会晃动(注意,过度烘焙会导致馅料呈粉状,而未烘焙会让馅料呈稀状).
  • 冷却4-6小时或一晚,然后从锅中取出,切好就可以食用了.

Notes

Baking pan

While this recipe could be made in a glass or ceramic baking dish, please note that the baking time will need to likely be increased.

Corn syrup

I prefer to use light corn syrup. 深色的玉米糖浆会起作用,但我发现它会让巧克力棒更丰富,让我觉得难以抗拒. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.

Pecans

我尝试了这个食谱,首先烤山核桃,没有烤山核桃,没有发现显著的差异和额外的步骤是不必要的. However, you can feel free to toast the pecans first!

Storing

After cooling/cutting, 在室温下密封容器中保存3天或在冰箱中保存1周.

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 269mg | Potassium: 145mg | Fiber: 2g | Sugar: 40g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

Reader Interactions

Comments

  1. hynes jim

    Hi Sam

    在周五晚上为感恩节后的沙漠派对做了这些,得到了好评. 一开始我很担心,因为当烘烤完成时,它们看起来有点“抖动”. but affter cooling they set up perfect. Goingt o include on Christmas cookie trays. Another 5 star winner from SSR.

    Thanks.

    • Sam

      I’m so glad everyone enjoyed them so much! 🙂

  2. Pam

    Can these be frozen?

    • Sam

      Hi Pam! I haven’t tried it, but I don’t see any reason why it wouldn’t work well. 🙂

      • Pam

        Thanks! I’ll try it and let you know. 我为圣诞餐盘做了很多饼干,需要事先做好并冷冻的食谱. This recipe looks amazing and one I’d like to add to my trays.

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