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Tasty Pecan Pie Bars With Pie Crust

Delicious pecan pie bars that are easy to make, perfect for gatherings, with a chewy yet crunchy texture and traditional flavors of pecan pie.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 ½ cups all-purpose flour Main component of the crust
  • ½ cup unsalted butter, softened Provides richness
  • ¼ cup granulated sugar Sweetens the crust
  • ¼ teaspoon salt Enhances flavor
  • 1-2 tablespoons cold water As needed to hold the dough together
For the Pecan Filling
  • 1 cup light brown sugar, packed Adds sweetness and flavor
  • ½ cup corn syrup Creates the filling consistency
  • 2 tablespoons unsalted butter, melted Adds richness
  • 1 teaspoon vanilla extract Enhances flavor
  • 2 cups chopped pecans Key ingredient for texture and flavor

Method
 

Prepare the Pie Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine flour, softened butter, sugar, and salt. Using a pastry cutter or your fingers, mix until crumbly. If it’s too dry, add cold water, one tablespoon at a time, until the dough holds together.
  3. Press the dough evenly into the bottom of a greased 9×9-inch baking dish. Bake for 10 minutes to set.
Make the Pecan Filling
  1. In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth.
  2. Stir in the chopped pecans until evenly coated.
Combine and Bake
  1. Pour the pecan mixture over the precooked crust and spread it out evenly.
  2. Bake for an additional 25-30 minutes, or until the filling is set and the top is slightly golden.
Cool and Slice
  1. Allow the bars to cool completely in the dish before slicing them into squares. This will ensure they hold their shape!

Notes

To maintain the wonderful taste and texture, store in an airtight container in the refrigerator for up to five days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to three months. To reheat, microwave for 10-15 seconds or let come to room temperature.