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It’s time for our annual pecan repair, and so we’re making Pecan Pie Bars in an 8-inch pan! I exploit maple syrup as an alternative of corn syrup to make these scrumptious gooey pecan pie bars which might be a lot simpler to make than a complete pie.
Pecan Pie Bars with out Corn Syrup
Think about this: pecan shortbread cookie crust and gooey pecan pie filling on high. I promise: the pecan shortbread crust is really easy and requires no rolling! Simply press the crust into the pan along with your fingers and press it up the edges to carry the pecan pie filling.
For those who love pecan pie, however the thought of constructing and rolling out a pie crust shouldn’t be an possibility for you (I don’t blame you!), then enter pie bars to the rescue! I did the identical factor with my pumpkin cheesecake bars, by the best way!
The key to why I desire bars over an precise full pie is due to the shortbread crust! It’s a double-dose of pecan taste! And truthfully, the crust is so good that I ought to most likely make a separate recipe for it. (Keep tuned for that!)
These pecan pie bars have a double hit of pecans: not solely are they within the custard filling, floating on the highest with their attractive crispiness, however they’re additionally floor up within the crust! For those who’re a fan of these pecan sandies cookies, you’re going to love this recipe!
Whereas most pecan pie recipes name for corn syrup, I’m utilizing maple syrup immediately. The flavors of toasted pecans, brown sugar and a hefty pinch of salt within the filling signifies that you gained’t precisely style the maple syrup. I don’t have something towards corn syrup, it’s important in so many recipes, however I do love utilizing maple syrup as a result of I all the time have it readily available.
Pie bars in an 8×8″ pan
I like that this recipe makes simply an 8×8” pan of bars. It’s sufficient bars to share (you’ll get about 9 giant bakery-size bars), nevertheless it’s not a large 9×13” pan of treats with tons of leftovers. I additionally love that the shortbread cookie crust comes collectively within the meals processor. The meals processor takes the entire guess-work out of understanding when your crust is prepared—when it clumps collectively right into a ball, it’s able to be pressed into the pan. Make sure to see the educational photographs beneath in order that you already know precisely what I’m speaking about!
Components
- Butter. Ten tablespoons (one complete stick plus 2 extra tablespoons) of unsalted butter to make the crust. We’ll use one other 2 tablespoons of butter for the filling, so we’d like 12 tablespoons of butter whole.
- Sugar. For the crust, add 6 tablespoons of granulated white sugar.
- Flour. One cup plus 2 extra tablespoons of all-purpose flour.
- Pecans. This recipe requires toasted pecans; to do that, place them on a baking sheet in a 350-degree oven and toast till aromatic, stirring each 5 minutes or so. It ought to take 10-Quarter-hour. You’ll be rewarded with unbelievable toasted pecan taste in your last pecan pie bars. We’d like 1/3 cup of pecans for the crust and 1 cup for the filling, so 1 1/3 cups whole.
- Salt. One-quarter teaspoon of salt for the crust and one other 3/4 teaspoon for the filling. Don’t skip the salt as a result of it balances the sweetness!
- Maple Syrup. One-half cup of maple syrup, grade A or grade B work equally effectively right here.
- Brown Sugar. One-half cup of sunshine brown sugar. Chances are you’ll use darkish brown sugar if that’s all you could have, however the filling shall be barely darker.
- Eggs. Three complete eggs make the filling additional wealthy and gooey!
How one can Make Pecan Pie Bars
Mix the entire crust components within the bowl of a giant meals processor. (10 tablespoons butter, 6 tablespoons sugar, 1 cup + 2 tablespoons flour, 1/3 cup toasted pecans, and 1/4 teaspoon salt).
Pulse the meals processor till it turns into one massive dough ball, as pictured.
Press the crust combination right into a lined 8-inch pan evenly.
Bake at 350 for half-hour, and let cool fully.
Whisk collectively the filling. (2 tablespoons melted butter, 1/2 cup maple syrup, 1/2 cup brown sugar, 3 eggs, 3/4 teaspoon salt).
Stir within the last 1 cup of toasted pecans.
Pour the filling over the cooled crust, and bake once more at 350 for half-hour.
The pecan pie bars are completed when solely the very heart is barely jiggly. Let cool fully to room temperature earlier than slicing.
Leftovers:
I retailer these pecan pies already sliced at room temperature in an air-tight container for as much as 2 days. They change into soggy if refrigerated.
You may make the crust 1 day forward of time and retailer tightly wrapped at room temperature.
Prep Time
1 hour
Cook dinner Time
1 hour
Whole Time
2 hours
Components
FOR THE PECAN SHORTBREAD CRUST:
- 10 tablespoons unsalted butter, chilly and diced
- 6 tablespoons granulated
- 1 cup + 2 tablespoons all-purpose flour
- 1/3 cup pecan halves, toasted
- 1/4 teaspoon salt
FOR THE PECAN PIE FILLING:
- 2 tablespoons unsalted butter
- 1/2 cup pure maple syrup
- 1/2 cup mild brown sugar
- 3 giant eggs
- 3/4 teaspoon salt
- 1 cup pecan halves, toasted
Directions
- First: make the crust: Preheat the oven to 350. Line an 8×8” pan with parchment paper in each instructions to make sure all sides are coated.
- Within the bowl of an enormous (not less than 5-6 cup) meals processor, add the diced butter, the sugar, flour, pecans and salt. Pulse till the combination clumps collectively into a big ball.
- Press the crust combination into the pan into a fair layer. You’ll be able to calmly grease your palms or use a measuring cup to press it firmly into the corners and up the edges. Press it up the edges not less than 1” to carry the filling.
- Bake for half-hour, however half-way by the bake time, use a picket spoon to press down any puffy locations within the dough.
- When the half-hour is up, take away the crust from the oven and once more, press down any overvalued locations.
- Let the crust cool fully.
- In the meantime, soften the butter within the microwave. Pour the butter into a big bowl, and add all remaining components, besides the pecans. Whisk very effectively to mix and ensure to interrupt up the eggs completely.
- Lastly, stir within the toasted pecans. Pour this combination over the crust, and bake for half-hour. When the pecan pie bars are completed, the filling gained’t jiggle throughout, simply very barely within the heart.
- Let the bars cool fully earlier than making an attempt to slice. I like to sit back them in a single day within the fridge earlier than slicing and serving.
Vitamin Data:
Yield:
9
Serving Measurement:
1
Quantity Per Serving:
Energy: 421Whole Fats: 32gSaturated Fats: 12gTrans Fats: 0gUnsaturated Fats: 18gLdl cholesterol: 114mgSodium: 306mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 5g
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