Pecan Pie Bars

Welcome… to the most decadent dessert I have ever made.

Buttah. Lotsa buttah.

Sugar. Four different kinds.

And refined white flour. Shortbread crust.

The result?

A deliciously sweet, goopy yet crunchy must-try for anyone with an intense sweet tooth.

Pecan Pie Bars

Adapted from Cookie Madness


2 1/2 cups whole pecans
4 large eggs
3/4 cup light corn syrup
3/4 cup dark corn syrup
3/4 cup granulated sugar
3/4 cup light brown sugar
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
Tiny pinch of salt
Chocoholics Only: Handful of chocolate chips


3 cups all-purpose flour (13.5 oz)
1/2 cup granulated sugar
1 teaspoon salt (use ½ if using salted butter)
1 cup unsalted butter, cold, cut up

Preheat oven to 350° F. Lay the pecans on a baking sheet and cook for 8 minutes or until aromatic… don’t let them burn! Remove from oven and let cool. When cool, chop and set aside.

Line a 15×10 inch jelly-roll type pan with foil and spray the foil with flour-added cooking spray. (I had to use a 9×13 inch glass pan with sides for this… I would recommend finding the properly-sized pan because it took a much longer time to cook.)

In a mixing bowl or bowl of food processor, combine flour, 1/2 cup granulated sugar, and 1 teaspoon salt. Cut in 1 cup of unsalted butter or add butter to processor and pulse until mixture is coarse. Pour into pan and press firmly. Bake for 20 minutes.

Meanwhile, in a large bowl or bowl of food processor mix the eggs, corn syrups, white and brown sugars, melted butter, and vanilla until smooth. Sprinkle the chopped, toasted pecans over the baked crust, then pour the filling over the pecans. Return to oven and bake for 23-25 minutes or until set. (Chocoholics’ Step — Sprinkle chocolate chips across hot bars so they melt just enough to adhere). Cool completely on a wire rack then score into bars. For slightly less messy bars, chill them before cutting or before separating (as the original recipe suggested, I cut them after cooling, chilled them, and then pulled them apart).

Since I used a 9×13 pan, I left some of the crust out (about 1/4 of it) and it was still a very thick (delicious) crust. I used the entire filling though, which made it take longer to cook. Like, 10 or 15 or even 20 minutes longer… I lost track. The edges cooked nicely but some parts of the middle were bit goopy… But they were still quite delicious and would be perfect under some vanilla ice cream.

Brought them to a lovely Thanksgiving dinner to which my family and I were invited. The ladies immediately tried them and loved them; the males, after learning they were actually homemade, took some just before we left and enjoyed them too! These bars are good for gatherings… or as pre-Black-Friday breakfasts.


3 comments on “Pecan Pie Bars

  1. […] on the off days between work and life « Chocolate Chip Peanut Butter Oatmeal Squares Pecan Pie Bars […]

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