Oh my, are these easy pecan pie bars sublime! WARNING before you read any further, they are highly addictive. I dare you to eat just one and walk away.
A yummy shortbread crust topped with a buttery, nutty pecan pie layer! I don’t think I can even convey how delicious they taste.
Skip the pecan pie this year and make these easy delectable pecan squares. Bet you can’t eat just one!
- To ensure that the pecan bars are done cooking, check the internal temperature. It should read 200 degrees F. The edges should be set and not be loose.
- Make them the night before and refrigerate uncut. The next day cut the rectangles of goodness and plate them up.
Most of the items in this recipe are standard baking ingredients. No real surprises. One of the reasons we LOVE this recipe is that it does not use corn syrup.
If we can find a way to not use corn syrup, we will do it. So if you’re looking for pecan bars without corn syrup, this is the recipe.
How To Make The Best Pecan Pie Bars
My sister-in-law introduced these sinful treats to us a few years ago. I just had to share this recipe with you all.
Preheat the oven to 350 F. Prepare a 9×13 baking pan with a parchment paper sling.
In a food processor, combine the confectioners’ sugar, flour, and salt together and give it a few pulses to blend.
Gradually add the 16 tablespoons of unsalted butter and vanilla, giving it a few pulses. Mix just until combined.
Pat the crust ingredients in the baking pan and bake for 25 minutes or until golden brown. Cool on a rack while preparing the pecan layer.
Add 11 tablespoons of butter, honey, cream, orange zest, brown sugar, and a pinch of salt to a medium-size heavy-bottomed saucepan. Melt until the sugar is dissolved, and stir in the chopped pecans.
Spread the pecan filling evenly over the crust and bake for another 25 minutes.
Cool completely in the pan on a wire rack before slicing into serving squares. You want to be sure the filling is set.
Buttery shortbread crust makes this pecan bar way better than the traditional pie. But I’m a huge shortbread fan.
If you have never had pecan bars with a shortbread crust, you may have been missing something!
I promise if you love pecan pie, you will adore these bars! Nothing ushers in the flavors of fall than pecan desserts.
Pecan pie transformed into finger food, now that’s dangerous.
Check the internal temperature. It should read 200 degrees F. The edges should be set and not be loose.
Stored at room temperature in an air-tight container for up to 4 days.
No. Store them in an air-tight container or cookie tin.
Yes. Wrap well after the bars have cooled to freeze the whole tray before cutting.
For cut bars, place wax paper between the pecan bars and freeze using air-tight, freezer-safe containers. They will keep for up to three months.
Other Sweet Recipes
- Lemon Cheesecake Shortbread Bars
- Old Fashioned Raisin Bars
- Chocolate Chip Cookie Bars
- Creamy Pumpkin Pie Bars
- Homemade Granola Bars
Easy Honey Pecan Pie Bars Recipe (no corn syrup)
- 2/3 cups confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 16 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 11 tablespoons melted unsalted butter
- 1/2 cup honey
- 3 tablespoons heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons orange zest finely grated
- pinch of kosher salt
- 4 cups pecans chopped coarsely
- Preheat oven to 350 degrees. Butter or prepare a 9×13 baking pan with a parchment paper sling.
- For the crust, pulse the confectioners’ sugar, flour, and salt together in a food processor. Gradually add 16 tablespoons of the softened butter and vanilla extract using pulse mode. Mix until just combined. Don’t over process it will make the crust tough.
- Pat the crust into the prepared baking pan.
- Bake for 25 minutes, until golden brown. Remove from oven and cool on a rack.
- For the pecan pie layer, melt the 11 tablespoons of butter, honey, cream, orange zest, and brown sugar together until the sugar is dissolved. Stir in pecans.
- Spread over prepared crust.
- Return to oven and bake for 25 minutes. Cool completely before cutting into squares.
Recipe from The Local Palate