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Pecan pie bars are the perfect dessert for gatherings, combining the rich, nutty flavor of pecans with a sweet, gooey filling, all nestled in a buttery crust. Drizzled with a creamy icing, these bars are not only visually appealing but also simple to make, ensuring everyone will enjoy a delightful bite.
Why You’ll Love This Recipe
These easy pecan pie bars are a fantastic twist on the classic pecan pie, offering a handheld treat that’s perfect for sharing. With their crumbly topping and sweet icing, they are sure to satisfy your sweet tooth. Plus, they are easy to prepare, making them a great choice for any occasion.
- Quick to prepare and bake
- Perfect for potlucks and parties
- Rich, nutty flavor with a luscious filling
- Drizzled icing adds a delightful finish
- Can be made ahead for convenience
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract (for icing)
How to Make Pecan Pie Bars
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the softened butter and granulated sugar. Beat until light and fluffy.
- Add the flour and salt to the butter mixture, mixing until just combined. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.
- Bake the crust in the preheated oven for 15 minutes or until lightly golden.
- While the crust is baking, prepare the filling. In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until smooth.
- Stir in the chopped pecans until evenly distributed.
- Once the crust is done baking, remove it from the oven and pour the pecan filling over the hot crust, spreading it evenly.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly puffed.
- Allow the bars to cool completely in the pan on a wire rack.
- In a small bowl, mix the powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle this icing over the cooled bars before cutting into squares.
Tips for the Best Results
- Ensure your butter is softened to room temperature for easy mixing.
- Do not overbake the filling; it should be set but not dry.
- For a richer flavor, toast the pecans lightly before adding them to the filling.
Easy Variations
- Add a pinch of cinnamon or nutmeg to the filling for a warm spice flavor.
- Substitute half of the pecans with chocolate chips for a chocolate-pecan twist.
- For a touch of saltiness, sprinkle a bit of sea salt on top of the icing before it sets.
What to Serve With It
- A scoop of vanilla ice cream for a classic pairing
- Fresh whipped cream for added creaminess
- A drizzle of caramel sauce for extra sweetness
- Coffee or tea to complement the flavors
Storage and Reheating
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Store the pecan pie bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you prefer them warm, reheat in the microwave for a few seconds before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 16 bars
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract (for icing)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine the softened butter and granulated sugar, beating until light and fluffy.
- Add the flour and salt, mixing until just combined. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until lightly golden.
- In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until smooth. Stir in the chopped pecans.
- Pour the pecan filling over the baked crust, spreading it evenly.
- Bake for an additional 25-30 minutes, until the filling is set.
- Allow to cool completely before drizzling with icing made from powdered sugar, milk, and vanilla extract.
Notes: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
