Pecan Pie Bars: A Thanksgiving Favorite Made Easy
Why Pecan Pie Bars?
Pecan pie bars combine a buttery shortbread crust with a gooey, caramel-like filling loaded with toasted pecans. They’re easy to make ahead, ideal for serving a crowd, and can even be frozen if you want to prepare them well in advance. Plus, pecan pie bars are easier to slice and serve than traditional pie, making them a fuss-free dessert for busy holiday gatherings.
Thanksgiving is a time to gather with loved ones and share a meal full of comforting, seasonal flavors. One dessert that brings the warm, rich tastes of fall to life is pecan pie. But if you’re looking for a way to enjoy this classic treat with a new twist, pecan pie bars might be the perfect addition to your holiday table. With all the flavors of traditional pecan pie but in a convenient, hand-held form, these bars are easy to make and even easier to enjoy. Here’s everything you need to know to create delicious pecan pie bars for Thanksgiving.
Tips for Making the Best Pecan Pie Bars
Chill the Dough: For the best shortbread crust, make sure the butter is cold before cutting it into the flour. This helps create a tender, flaky base for your bars.
Use Fresh Pecans: Since pecans are the star of this dish, using fresh, good-quality pecans makes all the difference.
Try Maple Syrup: For a deeper, richer flavor, substitute maple syrup for corn syrup in the filling.
Make Ahead: Pecan pie bars taste even better the next day, as the flavors meld and the filling sets further. They’re perfect for preparing a day in advance, making your Thanksgiving prep easier.
Freeze for Later: Pecan pie bars freeze beautifully. Simply wrap individual bars in plastic wrap and store them in an airtight container in the freezer for up to three months.
Why You’ll Love These Bars
Pecan pie bars are everything you love about pecan pie without the hassle of making a traditional crust or cutting precise pie slices. The handheld format makes it easy for guests to grab a piece and mingle, and they’re less likely to crumble or get messy. Plus, with a perfect balance of sweet, nutty flavors and a buttery crust, these bars will have everyone coming back for seconds. This Thanksgiving, add a fresh twist to your dessert table with pecan pie bars. Simple, flavorful, and perfectly festive, they’re sure to become a holiday staple for years to come.
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Pecan Pie Bars Recipe
Servings: 28 people
Calories: 261
Prep
Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp fine sea salt
12 Tbsp unsalted butter, cold, diced
For the Filling:
3/4 cup light brown sugar, packed
1/2 cup honey
12 Tbsp unsalted butter
1/4 cup heavy whipping cream
1/4 tsp fine sea salt
1 tsp vanilla extract
3 1/2 cups coarsely chopped pecans, 14 oz
Instructions
To Make the Crust:
Preheat the oven to 350˚F. Line a 9x13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking spray and set aside.
In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
Make the Pecan Pie Bars:
In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.
